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A true American classic, chowder is a thick, creamy soup often packed with chunky ingredients like potatoes and various meats or seafood. This comforting dish has warmed bellies for generations, offering a satisfying meal that feels both wholesome and indulgent. We are excited to share a wonderfully simple, yet incredibly flavorful, homemade corn chowder recipe that’s perfect for any home cook, especially beginners.
Why You’ll Love This Chowder
You will adore this classic corn chowder for so many reasons! It’s designed to be super easy to follow, making it genuinely beginner-friendly in the kitchen. This recipe delivers hearty, satisfying comfort food that will make everyone feel cozy. Plus, it’s versatile for customization, allowing you to easily adapt it to your preferences. It’s also perfect for meal prep, as its flavors deepen and improve when served the next day. Get ready for a delicious, rich, and creamy flavor in every single spoonful!
Ingredients
To create this wonderful chowder, you need just a few simple components, many of which you might already have on hand. These ingredients come together to form a rich, savory base for your comforting meal.
- A chunk of salt pork, cut into strips
- One large onion, peeled, quartered, and cut into slices
- One large peeled russet potato, cut into dice
- One can of corn niblets (ensure it’s NOT creamed corn)
- A pint of heavy cream (you may not need all of it)
- Lots of salt and black pepper
Notes & Substitutions
Salt pork is key here; it renders delicious fat that forms the flavorful base for your chowder. If you don’t have it, bacon is a fantastic substitute, offering a similar smoky depth. When cooking pork products, always ensure they reach the recommended internal temperature to ensure food safety, as advised by the National Pork Board, safe internal temperature for pork. For potatoes, russets are ideal for their starchiness, which helps thicken the soup, but Yukon Golds also work well. Make sure to use whole kernel canned corn, not creamed corn, to maintain the chunky texture. For a lighter touch, you can swap heavy cream for half-and-half or even whole milk, though the richness will differ. Always remember to taste and season generously; proper seasoning truly elevates this hearty chowder.
Equipment
Making this delicious chowder requires only basic kitchen tools. You likely have everything you need already!
- A large saucepan or a sturdy Dutch oven
- A reliable cutting board
- A sharp chef’s knife for dicing
- A slotted spoon for handling the salt pork
- Standard measuring cups and spoons
Instructions
Creating this classic corn chowder is a straightforward process, perfect for building confidence in the kitchen. Follow these steps for a wonderfully creamy and flavorful dish.
- Render Salt Pork: Place a large saucepan or Dutch oven over medium-high heat. Add the salt pork strips and fry them until they are wonderfully crisp and have rendered as much fat as possible into the pan. This fat is essential for flavoring your chowder.
- Sauté Onion: Reduce the heat to medium. Carefully remove the crisp salt pork with a slotted spoon and set it aside (or discard it if preferred). Add the sliced onion to the rendered fat in the pan. Cook the onion gently until it softens and becomes translucent, but avoid browning it. This step builds the aromatic foundation of your chowder.
- Add Potatoes & Liquid: Stir the diced russet potatoes into the softened onions. Pour in just enough water to barely cover the potatoes.
- Simmer Potatoes: Cover the pan with a lid and bring the water to a gentle simmer. Cook the potatoes until they are barely tender when pierced with a fork, but not mushy.
- Add Corn: Now, add the entire can of corn niblets to the pot. If you are comfortable with the liquid from the can, include that as well for extra corn flavor; otherwise, drain it first.
- Cook Until Tender: Continue to simmer the mixture, uncovered, until the potatoes are completely tender and the corn is heated through. This ensures all the vegetables are perfectly cooked for your creamy chowder.
- Stir in Cream: Reduce the heat to low. Pour in about a cup and a half of the heavy cream. Stir it gently to combine with the vegetables and broth.
- Season Generously: Season the chowder generously with salt and black pepper. Taste the mixture and adjust the seasonings as needed. This step is crucial for balancing the flavors.
- Heat Gently: Continue to heat the chowder on low, stirring occasionally, until it is steaming hot. It is very important not to let the chowder boil once the cream is added, as this can cause it to curdle.
- Final Adjustments & Serve: Remove and discard the rendered salt pork from the pot. Taste your flavorful chowder once more. If you desire an even richer consistency and taste, you may add a little more cream. Otherwise, save any remaining cream for another use. Serve immediately or allow it to cool slightly before refrigerating; this chowder truly improves overnight.
Pro Tips & Troubleshooting
Making a fantastic homemade chowder is easy with a few key tricks. Master these simple tips for the best results every time!
- Don’t Boil Cream: Always heat your cream-based chowder gently on low heat. Boiling can cause the cream to curdle, resulting in a grainy texture. Just bring it to a gentle steam.
- Optimal Seasoning: Taste your chowder frequently as you cook, especially after adding the cream. Adjust salt and pepper as needed. Properly seasoned food is always more delicious.
- Thickening Chowder: If your chowder isn’t as thick as you like, create a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water, then slowly whisk it into the simmering chowder until it reaches your desired consistency.
- Preventing Blandness: Ensure you properly render the salt pork and sauté the onions until soft. These initial steps build the flavor foundation. Consider adding a pinch of dried thyme with the potatoes for extra depth in your chowder.
- Best Day-Two Flavor: This chowder truly tastes better the next day! The flavors meld and deepen overnight. Reheat it gently on the stovetop, again, ensuring it never boils, to enjoy its full, enhanced potential.
Serving, Storage, & Variations
This versatile chowder is perfect on its own, but also pairs wonderfully with simple accompaniments. It stores beautifully, and its base can inspire many creative variations.
Serving Suggestions
Serve your warm, creamy chowder with a side of crusty bread or crispy crackers for dipping. A sprinkle of fresh chopped chives or parsley as a garnish adds a pop of color and freshness. For a balanced meal, pair it with a light, simple green salad dressed with vinaigrette.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chowder base (before adding cream) for up to 2-3 months. Thaw, then add fresh cream when reheating. Always reheat gently on the stovetop over low heat, stirring frequently, until steaming hot. Never let it boil, as this can cause the cream to separate.
Variations
This basic chowder recipe is incredibly adaptable!
- Seafood Chowder: For a taste of the sea, add cooked clams, flaky white fish, shrimp, or even lobster meat during the final heating stage.
- Bacon Chowder: Substitute the salt pork with thick-cut bacon for a smokier flavor profile in your chowder.
- Vegetable Chowder: Enhance with finely diced carrots, celery, or leeks added with the onions for more vegetable goodness.
- Dairy-Free Options: Swap the heavy cream for full-fat coconut milk or a plant-based unsweetened creamer for a delicious dairy-free version.
Nutrition
Please note that the nutritional information provided is an estimate. It can vary significantly based on the specific brands of ingredients you use and any substitutions or additions you make. This homemade chowder provides a source of energy and fat, but for precise dietary information, it’s best to calculate based on your exact ingredients.
| Nutrient | Amount (Estimated per serving) |
|---|---|
| Calories | 400-550 |
| Total Fat | 30-45g |
| Saturated Fat | 20-30g |
| Cholesterol | 90-130mg |
| Sodium | 600-900mg |
| Carbohydrates | 25-35g |
| Fiber | 3-5g |
| Sugars | 4-7g |
| Protein | 8-12g |
FAQ
What exactly defines a chowder?
A chowder is traditionally a rich, thick, and chunky soup that prominently features ingredients like potatoes and cream or milk. It often includes seafood or salted pork, offering a hearty and satisfying texture. Tracing its roots back centuries, the term ‘chowder’ likely derives from French culinary traditions, with its first known recipe printed in Boston in 1751, as detailed by National Geographic, the historical origins of chowder.
What is the difference between soup, chowder, and stew?
Soups are generally thinner liquids with varying ingredients. Chowders are specifically thick, creamy, and chunky. Stews are thicker still, with larger pieces of meat and vegetables, cooked for longer periods in less liquid.
Can I make this chowder vegetarian?
Absolutely! Omit the salt pork entirely and use vegetable broth instead of water. You can also add smoked paprika for a hint of smoky flavor without the meat.
Why did my chowder curdle?
Chowder often curdles if the cream boils or if acidic ingredients are added directly to hot cream. Always heat dairy gently on low heat and avoid rapid boiling to keep it smooth.
Can I use fresh or frozen corn instead of canned?
Yes, you can! If using fresh corn, cut it straight from the cob. For frozen corn, simply add it to the pot without thawing and cook until tender.
Conclusion
This classic creamy corn chowder is more than just a recipe; it’s a bowl of comforting warmth, easy enough for any beginner to master. We encourage you to try this simple, step-by-step guide and experience the joy of making such a delicious meal from scratch. This hearty chowder offers satisfying flavors and a wonderful sense of homemade comfort that truly nourishes the soul.
Classic Creamy Corn Chowder: A Hearty Homemade Recipe
Equipment
- Large Saucepan
Ingredients
Main Ingredients
- 6 ounces salt pork cut into strips
- 1 large onion peeled, quartered and sliced
- 1 large russet potato peeled and diced
- 1 can corn niblets not creamed corn
- 1 pint heavy cream you may not need all of it
- to taste salt
- to taste pepper
Instructions
Cooking Steps
- In a large saucepan, fry salt pork over medium-high heat until fat is rendered.
- Reduce heat to medium, add onion, and cook until softened but not browned.
- Add diced potatoes and enough water to barely cover them.
- Cover and cook until potatoes are barely tender.
- Add the entire can of corn; include the liquid if desired, otherwise drain first.
- Simmer until the potatoes are fully tender.
- Stir in about 1.5 cups of cream, then season generously with salt and pepper.
- Heat the chowder until steaming hot, but do not let it boil.
- Remove and discard the salt pork strips.
- Taste and add more cream if desired for flavor, otherwise reserve any remaining cream.
- Ensure the chowder is well-seasoned with ample salt and especially pepper.
- For best flavor, allow the chowder to cool to warm, then refrigerate to serve the next day.
- When reheating, heat only until steaming and avoid boiling.
Notes
A 40-year-old chef from Mexico City, has dedicated his life to perfecting the art of Mexican cuisine. Raised in a family with a deep passion for cooking, Carlos drew inspiration from the traditional recipes passed down by his grandmother. After studying culinary arts and gaining experience in top Mexican restaurants, he pursued his dream of opening his own restaurant, Sabor de Tradición. Here, he combines authentic Mexican flavors with modern culinary techniques. Carlos is renowned for his creativity and unwavering commitment to honoring his heritage while also pushing the boundaries of Mexican cuisine
