Craving a cozy, hearty soup that’s easy to whip up? This Creamy Corn Chowder is just what you need!
Packed with veggies, potatoes, and cheesy goodness, it’s the perfect comfort food.
Whether it’s for a weeknight dinner or to impress your guests, this recipe has got you covered.
Ingredients
- 2 tbsp butter
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 4 cups corn kernels (fresh or frozen)
- 1/2 tsp red chili flakes
- 1/2 tsp paprika
- 1 tbsp fresh parsley, chopped
- 1/2 tsp black pepper
- 3 medium potatoes, diced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt to taste
- Cheddar, bacon, green onions, and fresh cracked pepper for garnish
Instructions
Step 1: Melt butter in a large pot over medium heat. Add onions and bell pepper, sauté for 5 minutes.
Step 2: Add garlic, corn, red chili flakes, paprika, parsley, and black pepper. Cook for another 2 minutes.
Step 3: Add diced potatoes and chicken broth. Bring the mixture to a boil, then cover and reduce heat to simmer. Cook for 10-15 minutes.
Step 4: Blend half of the soup until smooth, then stir it back into the pot.
Step 5: Stir in heavy cream and cheddar cheese. Once the cheese has melted, add salt to taste.
Step 6: Serve in bowls topped with more cheddar, crispy bacon, green onions, and fresh cracked pepper.
Frequently Asked Questions (FAQs)
1. Can I use frozen corn for this recipe?
Yes! Frozen corn works perfectly in this chowder, and it’s a great way to save time if fresh corn isn’t available.
2. How do I make this chowder vegetarian?
You can easily make this vegetarian by using vegetable broth instead of chicken broth and omitting the bacon garnish.
3. Can I use a different type of cheese?
Absolutely! You can use any cheese that melts well, such as Monterey Jack or Gruyère, for a different flavor twist.
4. How long does this soup last in the fridge?
This corn chowder will stay fresh in the fridge for up to 3 days. Just make sure to store it in an airtight container.
5. Can I freeze this corn chowder?
Yes, but it’s best to freeze it before adding the cream and cheese. Add those ingredients after reheating for the freshest taste and texture.
Creamy Corn Chowder
Ingredients
- 2 tbsp butter
- 1 onion diced
- 1 bell pepper diced
- 2 garlic cloves minced
- 4 cups corn kernels fresh or frozen
- 1/2 tsp red chili flakes
- 1/2 tsp paprika
- 1 tbsp fresh parsley chopped
- 1/2 tsp black pepper
- 3 medium potatoes diced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt to taste
- Cheddar bacon, green onions, and fresh cracked pepper for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onions and bell pepper, sauté for 5 minutes.
- Add garlic, corn, red chili flakes, paprika, parsley, and black pepper. Cook for another 2 minutes.
- Add diced potatoes and chicken broth. Bring the mixture to a boil, then cover and reduce heat to simmer. Cook for 10-15 minutes.
- Blend half of the soup until smooth, then stir it back into the pot.
- Stir in heavy cream and cheddar cheese. Once the cheese has melted, add salt to taste.
- Serve in bowls topped with more cheddar, crispy bacon, green onions, and fresh cracked pepper.
