Easy Corn Chowder takes no time at all and is the best comfort food. All you need for this recipe is a Dutch Oven, sweet corn, bacon, and a few other key ingredients. My Easy Corn Chowder can be made in less than 30-minutes and tastes great as leftovers the next day!
IT’S OFFICIALLY SOUP SEASON
It’s officially October and officially the best time of the year! The leaves are changing, the weather is cooler, and although I’m still drinking my pumpkin iced coffee during the day, I’m wearing sweaters around the house at night. And you know what that means, soup time! I’ve had this silly notion that making chowders is really hard. When in fact, they aren’t hard at all. They are actually super easy! And with corn season still being in full effect, you can make my easy corn chowder soup recipe in less than 30-minutes.
All you need for my easy and delicious corn chowder is fresh corn (skip the canned stuff for this one as fresh is always better. ) If you’re local, Davis Ranch Produce has fresh sweet corn through November and it’s literally the best corn in the country!You’ll also need bacon, heavy cream, russet potatoes, shredded cheese, red onion, and chives. That’s it!
You’ll also need a Dutch Oven to make this soup taste super-rich. I find a Dutch oven is best and the longer the soup simmers, the better it tastes. We found that it tastes even better the second day. Leftover’s anyone?
YOU CAN USE FRESH OR FROZEN CORN (BUT FRESH IS ALWAYS BEST!)
Now, that I’ve conquered corn chowder, you are going to see a lot more yummy chowder recipes on my blog because they are literally that simple. Chowders are also great for nights when you don’t have to think about complicated ingredients for a recipe.
If you have fresh corn in your fridge that’s on its last legs, then my corn chowder is perfect for that. You can also use frozen corn at any time of the year.
I also suggest using arrowroot powder to thicken the soup. Because it’s chowder, we want it to be super thick and creamy. The thicker the better! I find that using a small amount of bacon grease works to help thicken the chowder and give it an even more delicious, rich flavor.
NEVER THROW AWAY YOUR BACON GREASE
If you want to food-prep this recipe, you could prep all of the ingredients (except for the bacon) the night before and have the ingredients ready to go for when you get home. The first step is cooking up the bacon in the Dutch oven.
Using scissors or a butcher knife, cut up the bacon into bacon bits. Next, simmer it on low in the Dutch oven. Once the bacon is cooked through, set it aside on a plate, but keep the bacon grease in the Dutch oven. You are going to simmer the chopped onions in the bacon grease.
The bacon grease gives a delicious rich flavor to the corn chowder. Bacon grease is liquid gold, never throw it away. Use it and you’ll find it gives your dishes a ton more flavor.
I store my bacon grease in a sealed glass jar in the fridge and add to it as I cook bacon. Bacon grease never goes bad! Think of it as a sourdough starter. It will last forever in a cold fridge and can be used for all types of recipes and baking needs.
BONE BROTH MAKES THIS EASY CORN CHOWDER TASTE EVEN BETTER
You’ll also need a good, fresh bone broth for this recipe. You can use chicken or beef bone broth as either one works. Make sure you also use good quality shredded cheese for this recipe too. I suggest using a strong sharp white cheddar. The white cheddar gives the corn chowder that added a level of extra flavor and makes a great topping too.
Let me know if you guys make this recipe and what you think of it. Chowders are so easy, especially corn chowder. Stay tuned for more delicious chowder recipes hitting the blog all Autumn long.
Are you guys excited for cooler weather and Halloween? I know I am!
Easy Corn Chowder
- 6-8 strips Bacon
- 1 Red onion sliced
- 4 Russet potatoes cut in small chunks
- 1 pkg fresh beef or chicken bone broth
- 2 c Heavy cream
- 3-4 c fresh or frozen corn Don't use corn
- 3 c White cheddar cheese shredded
- 2 tsp Arrowroot powder for thickening – Optional substition 1 tbsp grease
- 1 bunch Fresh chives chopped
- Sea salt and black petter
- Prep the bacon by cutting the strips into small pieces. Simmer on low in the Dutch oven for 8-10 minutes.
- Once the bacon is cooked through, remove it from the Dutch oven and leave the bacon grease in the Dutch oven.
- Simmer the chopped red onion in the bacon grease until translucent.
- Add the diced russet potatoes and chicken stock and bring to a boil. Simmer the potatoes for about 15-minutes until they are tender.
- Whisk in the corn starch and add the heavy cream, fresh corn, and shredded cheese and simmer for another 10-minutes.
- During the last two minutes of cooking add half of the bacon to the corn chowder.
- Garnish with more bacon bits, shredded cheese, fresh chives, and sea salt and black pepper.