These cozy bowls of Grandma’s Corn Chowder are packed with comforting flavor and made in just 30 minutes. With crispy bacon, creamy corn, and tender potatoes, this recipe is bound to become a family favorite.
Gather ‘round, friends! Let me whisk you away to my childhood kitchen, where the warm, buttery aroma of corn chowder would waft through the air every Sunday. Grandma knew how to make a dish come alive, and this easy recipe for Corn Chowder is no exception! It’s a heartwarming hug in a bowl, perfect for gathering the family or bringing a little sunshine to a rainy day.
Grandma’s Corn Chowder
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and creamy corn chowder packed with crispy bacon, tender potatoes, and simple flavors, perfect for family gatherings.
Ingredients
- 0.5 cup diced bacon
- 4 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups cream-style corn
- 2 cups water
- 2 teaspoons salt
- Ground black pepper to taste
- 2 cups half-and-half
Instructions
- Gather all your ingredients; a happy kitchen is an organized one!
- Cook the diced bacon in a large pot over medium-high heat until it turns crispy—about 5 to 7 minutes. Drain excess fat, leaving 2 tablespoons of bacon grease in the pot.
- Add the chopped potatoes and onions; stir occasionally for about 5 minutes until they soften.
- Add in the cream-style corn, water, salt, and a sprinkle of pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 20 minutes.
- Warm the half-and-half in a small saucepan until it bubbles (but don’t boil). Mix it into the chowder to create a creamy finish.
- Serve your chowder immediately, garnished with fresh herbs if desired.
Notes
For a thicker chowder, mash some of the potatoes before adding the half-and-half. Customize with additional veggies or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Why You’ll Love This Comforting Chowder
Grandma’s Corn Chowder is more than just a recipe; it’s a tradition passed down with love. This dish is not only simple to make but also utilizes pantry staples, ensuring it’s easy to whip up even on the busiest days. Armed with just a handful of ingredients, you’ll find it delightful how quickly this chowder comes together to warm you and your loved ones.
Ingredients for Grandma’s Corn Chowder
- 0.5 cup diced bacon
- 4 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups cream-style corn
- 2 cups water
- 2 teaspoons salt
- Ground black pepper to taste
- 2 cups half-and-half
Steps to Create this Cozy Delight
Begin by gathering all your ingredients; a happy kitchen is an organized one!
Cook the diced bacon in a large pot over medium-high heat until it turns crispy—about 5 to 7 minutes. Drain off the excess fat, but leave 2 tablespoons of bacon grease in the pot for flavor.
Toss in the chopped potatoes and onions next; stir occasionally for about 5 minutes until they start to soften.
Now, add in the cream-style corn, water, salt, and a sprinkle of pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the potatoes are tender, which should take about 20 minutes.
While the chowder simmers, warm the half-and-half in a small saucepan until it bubbles (but don’t let it boil). Then mix it into the chowder to create that creamy finish.
Serve your chowder immediately, and watch as your family gathers around, eager for a taste!
Serving Tips for the Perfect Bowl
This comforting chowder deserves a beautiful presentation. Serve it in warm bowls, and don’t forget a sprinkle of fresh herbs, like parsley or chives, for a pop of color. Paired with crusty bread or cornbread, it becomes an irresistible meal that will have everyone coming back for seconds.
How to Store Your Chowder
If you have leftovers (though I bet you won’t!), let the chowder cool completely before transferring it to an airtight container. It will last in the fridge for 3-4 days. To reheat, simply warm it gently on the stove, adding a splash of water or half-and-half to loosen up the consistency if needed.
Tips for Perfecting Your Chowder
- Don’t skimp on the bacon! It adds a beautiful smoky flavor that makes this chowder sing.
- Feel free to add extra veggies like carrots or bell peppers for a nutritious boost.
- If you prefer a thicker chowder, mash some of the potatoes before adding the half-and-half for a heartier texture.
Variations to Try
Love a bit of spice? Add a pinch of cayenne or a diced jalapeño for a kick! You can also swap out the half-and-half for a dairy-free product to cater to dietary needs while keeping the flavor rich.
FAQs About Grandma’s Corn Chowder
Can I use frozen corn instead of cream-style corn?
Absolutely! Just thaw and add it in, though you may want to add a bit of cream to achieve that creamy texture.Is this chowder gluten-free?
Yes, this recipe is naturally gluten-free as it doesn’t contain any flour or gluten-based products.Can I make this chowder in advance?
Yes! It can be made ahead of time and stored in the refrigerator; just reheat gently before serving.
So, roll up your sleeves, and dive into this delightful recipe that carries the warmth and love of family traditions right into your kitchen! Enjoy every spoonful of Grandma’s Corn Chowder, and remember, the best meals are always shared!
