Corn Chowder
This recipe reminds me of cozy family dinners at my grandma’s house, where a big pot of Grandma’s corn chowder was always simmering on the stove.
There’s nothing quite like it on a chilly day.
It’s creamy, comforting, and packed with delicious flavors.
The rich, creamy broth and sweet corn kernels make every bite absolutely satisfying.
The best part? It’s super easy to make!
You don’t need any fancy ingredients, Just simple pantry staples and fresh corn.
Try this Mexican corn chowder with a spicy twist. It will surely become a favorite in your home!
Ingredients
- 3 fresh corn cobs (with husks)
- 2-3 tbsp corn grits
- 8 strips of bacon
- 1-2 cloves of garlic
- 2 tbsp vegetable oil
- 1 cup heavy cream
- 1/2 onion
- 1 tsp peppercorns
- 1-2 bay leaves
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Corn
Start by peeling the husks off the corn. Stand each cob upright and carefully slice off the kernels with a sharp knife.
Keep the cobs. You’ll use them to make a flavorful broth!
Step 2: Make the Corn Broth
Fry half of the onion in a pan until it turns dark brown, and put it in a large pot.
Then, add the husks and cobs to the pot.
Throw in the garlic, bay leaves, and peppercorns.
Pour in 6 cups of water and bring it to a boil. Let it simmer for about 40 minutes.
Once done, strain the broth and discard the solids.
Step 3: Cook the Bacon & Corn Kernels
Fry the chopped bacon and cook until crispy.
Then, toss in the corn kernels and sauté for 3-4 minutes, stirring occasionally.
Step 4: Combine Ingredients & Simmer
Pour the corn broth into the pan with the bacon and corn.
Add the corn grits and let everything simmer on low heat for about 20 minutes.
Step 5: Blend & Finish the Soup
Stir in the heavy cream and use an immersion blender to puree the soup until smooth.
If you like a chunkier texture, blend only half and leave the rest whole.
Season with salt and pepper to taste.
Serve hot with shredded cheese, crushed red pepper flakes, or a squeeze of lime juice for extra flavor!
Serving Suggestions
- Toppings: Add crispy bacon bits, shredded cheese, fresh herbs, diced jalapeño, or a drizzle of hot sauce.
- Side Dishes: Serve with crusty bread, garlic toast, or a side salad for a complete meal.
Tips for the Best Corn Chowder
- Use fresh corn for the sweetest flavor. If using frozen, let it thaw first.
- Blending trick: Blend only part of the soup to keep some texture.
- For extra richness, add a little butter or more cream at the end.
- Want to make it dairy-free? Swap the heavy cream for coconut milk.
- Want to make it vegetarian? Skip the bacon and add smoked paprika for a hint of smokiness.
- Want a heartier meal? Chicken, shrimp, or even sausage make great additions to corn chowder.
Variations on the Classic Corn Chowder
Mexican Corn Chowder with a Spicy Kick
- Add diced jalapeños or a pinch of cayenne pepper.
- Stir in some chopped cilantro and lime juice before serving.
- Top with crumbled cotija cheese for an authentic touch.
Grandma’s Corn Chowder
- Use butter instead of oil.
- Add diced potatoes for extra heartiness.
- Serve with homemade biscuits. Just like grandma used to do!
Dairy-Free or Vegan Adaptation
- Replace heavy cream with coconut milk.
- Swap bacon for sautéed mushrooms or smoked tofu.
As you can see, this Corn chowder is a delicious, comforting dish that’s easy to make and perfect for any occasion.
And it tastes even better the next day!
You can store it in the fridge for up to 4 days and reheat it before serving.
Whether you go for the classic version, a Mexican corn chowder, or a Grandma’s corn chowder twist, you’re in for a treat.
Give it a try, and let me know how you like it!
Corn Chowder
Ingredients
- 3 fresh corn cobs (with husks)
- 2-3 tbsp corn grits
- 8 strips of bacon
- 1-2 cloves of garlic
- 2 tbsp vegetable oil
- 1 cup heavy cream
- 1/2 onion
- 1 tsp peppercorns
- 1-2 bay leaves
- Salt and black pepper to taste
Instructions
- Start by peeling the husks off the corn. Stand each cob upright and carefully slice off the kernels with a sharp knife. Keep the cobs. You’ll use them to make a flavorful broth!
- Fry half of the onion in a pan until it turns dark brown, and put it in a large pot.
- Then, add the husks and cobs to the pot. Throw in the garlic, bay leaves, and peppercorns. Pour in 6 cups of water and bring it to a boil. Let it simmer for about 40 minutes. Once done, strain the broth and discard the solids.
- Fry the chopped bacon and cook until crispy. Then, toss in the corn kernels and sauté for 3-4 minutes, stirring occasionally.
- Pour the corn broth into the pan with the bacon and corn. Add the corn grits and let everything simmer on low heat for about 20 minutes.
- Stir in the heavy cream and use an immersion blender to puree the soup until smooth. If you like a chunkier texture, blend only half and leave the rest whole. Season with salt and pepper to taste.
- Serve hot with shredded cheese, crushed red pepper flakes, or a squeeze of lime juice for extra flavor!
