This hearty Corn Chowder recipe is brimming with delectable vegetables and is extremely easy to make. It’s naturally gluten-free and tastes wonderful, particularly on a cold winter’s day.
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This recipe for Corn Chowder is also easy to modify. For example: to make it meatless simply omit the bacon. However, if you do like meat, another option is to add diced ham or shrimp. You can also throw in a few more veggies such as peas if you so desire.
Speaking of versatile… let’s talk for a moment about juicy sweet corn. Naturally, sweet corn is fabulous in all kinds of soup recipes such as this Corn Chowder. However, if you are like us, we also enjoy recipes such as Sweet Corn Fritters, Corn Casserole, Creamed Corn, Sweet Corn Tamale Cakes, and Cornbread.
To make Corn Chowder you’ll need the following vegetables: carrots, celery, onion, potatoes, and sweet corn. You’ll also need chicken broth, milk, and bacon (I use a gluten-free and nitrate/nitrite-free brand of bacon). For seasonings, you’ll need salt, paprika, garlic, thyme, a bay leaf, pepper, and cornstarch for thickening.
If so desired, feel free to serve a side salad and/or crackers alongside the corn chowder.
How to Make Corn Chowder
This delicious and satisfying corn chowder is simply scrumptious on a cold day and is naturally gluten-free.
Ingredients
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 3 cups peeled and cubed russet potatoes
- 3 cups chicken broth (I use homemade or an organic gluten-free brand of broth)
- 1 small bay leaf
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 3 pints whole kernel corn
- 2 cups milk
- 3 Tablespoons cornstarch
- 4 slices bacon, cooked, drained, and crumbled (I use a gluten-free and nitrate/nitrite-free brand of bacon)
- Cracked black pepper
Instructions
- In a medium saucepan add carrots, celery, onion, potatoes, broth, bay leaf, salt, thyme, paprika, and garlic powder.
- Cover and cook on medium-low heat until potatoes are tender. Stir in corn and milk.
- In a small bowl stir together cornstarch and just enough water to make a slurry. Slowly stir into the chowder and continue to heat until the mixture thickens slightly. Remove and discard the bay leaf.
- OPTIONAL: Use a potato masher to gently mash potatoes to thicken the soup even more.
- Garnish each serving with crumbled bacon and cracked pepper; serve immediately.
- Refrigerate leftovers.
What’s your favorite sweet corn recipe?
Enjoy!
More great ideas:
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