Loaded corn chowder is the ultimate comfort food that blends sweet corn, crispy bacon, and creamy potatoes into a symphony of flavors. It’s a hearty, satisfying dish that’s perfect for any season.
This easy recipe is a go-to for busy weeknights, cozy gatherings, or meal prep.
Why This Loaded Corn Chowder Stands Out
This isn’t just another corn chowder. What makes it special is the homemade corn stock created from fresh corn cobs, which infuses every bite with vibrant corn flavor.
Unlike other recipes, this one uses every part of the corn to ensure nothing goes to waste while maximizing taste. Add in crispy bacon, tender Yukon gold potatoes, and a sprinkle of fresh chives, and you’ve got a dish that’s both rustic and refined.
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This easy recipe doesn’t require hours in the kitchen but delivers a restaurant-quality result. Whether you’re an experienced cook or a kitchen novice, you’ll find this chowder approachable and rewarding.
Tips for Making It Even Easier
- Pre-Cut Ingredients: Save time by purchasing pre-diced celery, carrots, and onions from your local grocery store.
- Frozen Corn Option: While fresh corn offers the best flavor, frozen corn can be a lifesaver when you’re in a rush. It works beautifully for this recipe.
- Bacon Hacks: Cook the bacon in bulk and freeze small portions to use in recipes like this. Reheating a few pieces takes only minutes.
By incorporating these shortcuts, you can have this comforting chowder on the table in no time.
Substitutions & Modifications
No recipe should feel rigid. Here are a few ways to customize your loaded corn chowder to suit your preferences or dietary needs:
- Vegetarian Option: Skip the bacon and use vegetable stock instead of chicken stock. Adding smoked paprika can replicate the smoky depth bacon provides.
- Gluten-Free: This recipe is naturally gluten-free as written, but always check labels for broth and spices to ensure compliance.
- Dairy-Free: Swap the heavy cream with coconut milk or a plant-based cream alternative for a luscious dairy-free version.
- Spicy Twist: Stir in diced jalapeños or a dash of cayenne pepper for a spicy kick.
These variations make this recipe accessible for almost any dietary requirement.
Perfect Pairings & Serving Ideas
Loaded corn chowder is a meal in itself, but pairing it with the right sides can elevate the experience:
- Crusty Bread: Serve with a warm baguette or artisan bread to soak up every drop of the chowder.
- Simple Salad: A fresh side salad with a tangy vinaigrette cuts through the richness of the chowder.
- Grilled Vegetables: Lightly grilled zucchini, asparagus, or bell peppers make excellent accompaniments.
For an easy yet impressive presentation, garnish each bowl with extra bacon, a drizzle of cream, and a sprinkle of chives. It’ll look as amazing as it tastes!
How to Store & Reheat
This chowder is not only easy to make but also perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the chowder thickens too much during storage. It freezes well too—just thaw overnight in the fridge before reheating.
Why You’ll Keep Coming Back to This Easy Recipe
Loaded corn chowder is everything you could want in an easy recipe: rich, hearty, and packed with flavor. The homemade corn stock sets it apart from other recipes, while the creamy base and crispy bacon create a dish that feels indulgent yet simple to prepare.
It’s a crowd-pleaser for any occasion and an easy way to elevate your recipe repertoire.
Easy Loaded Corn Chowder Recipe
Ingredients
For the Corn Stock:
- 5 fresh corn cobs kernels removed (reserve kernels for chowder)
- 4 cups chicken broth homemade or low-sodium store-bought
- 1½ cups milk any kind
- 1 cup heavy cream
For the Chowder:
- 4 slices regular-cut bacon chopped
- 3 celery stalks finely diced
- 1 large yellow onion finely diced
- 1 large carrot finely diced
- 4 cups fresh corn kernels from the stripped cobs
- 3 medium Yukon gold potatoes about 1 pound, peeled and diced
- 2 teaspoons fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper plus more to taste
- 2 tablespoons chopped fresh chives for garnish
Instructions
- Prepare the Corn Stock: In a large stockpot, combine the stripped corn cobs, chicken broth, milk, and heavy cream over medium-high heat. Bring the mixture to a boil, then lower the heat and simmer uncovered for about 20 minutes. Remove from heat and discard the cobs. Set the stock aside.
- Cook the Bacon: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until it is browned and crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Keep the rendered fat in the pot.
- Sauté the Vegetables: Add the diced celery, onion, and carrot to the pot with the bacon fat. Cook over medium-high heat, stirring occasionally, for about 7 to 8 minutes, or until the onion softens and becomes translucent.
- Build the Chowder: Stir in the reserved corn kernels, diced potatoes, salt, black pepper, and cayenne pepper. Pour in the prepared corn stock, then bring the mixture to a gentle boil. Reduce the heat to low and let the chowder simmer uncovered for 10 to 15 minutes, stirring occasionally, until the potatoes are fork-tender. Taste and adjust the seasoning if needed.
- Serve: Ladle the chowder into bowls and top each serving with the reserved crispy bacon and a sprinkle of fresh chives for garnish.
- Storage: Transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days.
Notes
- For the best texture, ensure you remove all silk threads from the corn before cutting off the kernels. A firm-bristled brush or clean toothbrush can help with this.
- For added richness, consider topping the chowder with shredded cheddar cheese.
- If you prefer a vegetarian version, skip the bacon and use vegetable broth in place of chicken broth. You can enhance the flavor with smoked paprika or liquid smoke.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.