The weather has been frigid here in Vermont and I have been doing everything to keep our family feeling warm. One of the first things that came to mind to make happen was whipping up a batch of my hearty homemade corn chowder. 

It is the definition of warmth itself. It also leaves you feeling extra full and content.

I love a good soup, especially this time of year but I am partial to chowder, being a born and raised Massachusetts girl, myself. If not a good packed clam chowder then I typically go for a thick and creamy corn chowder. 

This particular corn chowder recipe is easy to put together and gets better as it sits and thickens. So if you make a batch too big for your own britches, don’t worry cause the bowl you warm up the next day might be that much better!

Hearty Homemade Corn Chowder 

 

Ingredients: 

• 5-6 strips of bacon
• 1/4 cup of butter, or half a stick
• 1 large onion, diced
• 5 cups of chicken broth
• 1 lb yellow baby dutch potatoes, yukon gold or red, diced into cubes
• 12 oz partially thawed corn
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 3/4 tsp. salt
• 1/4 tsp. dried thyme
• 1 cup heavy cream
• 2 tbsp. cornstarch
• 1/4 tbsp. honey

Optional: Chives

Directions:

1. Cook your bacon stovetop until crispy. When bacon is done, transfer to a paper towel lined plate and reserve 2 tablespoons worth of bacon grease. 
2. Transfer your bacon grease to a dutch oven or large pot and add in butter to melt. Next, add in your onion and cook until soft. 
3. Stir in broth, potatoes, corn, paprika, pepper, salt and thyme. On medium heat allow to come to a boil. 
4. Reduce heat, cover and cook for about 20 minutes or until potatoes are fork tender. 
5. Blend half of your chowder using an immersion blender or roughly 4 cups of chowder to a blender and then add in back to main pot.
6. Mix cornstarch with 2 tablespoons of water and add in. Allow to cook and thicken for 3-4 minutes.
7. Finish with cream and honey. 
8. Garnish with chopped bacon and chives!

 

 

Lets Talk Corn

Sure a bag of store bought frozen corn will do for this recipe but wouldn’t having your own frozen sweet corn take it to the next level? I’m talking that corn that nothing else compares to from that one place that you wait to have the “corn’s here!” sign hanging in front of.

How to Freeze Sweet Corn for Summery Goodness Year Round! is going to talk you through a step by step tutorial on freezing your absolute favorite ear of corn so that it is ready to use no matter the season. What is a simple way to amplify your chowder and have people thinking there is some magic secret ingredient? Have some quality corn!

Having a stash of frozen sweet corn means you can use it in a variety of recipes all throughout the year. Check out our Sweet Corn Cakes: Just 2 Ingredients! that will have you wanting to make them often and for any meal of the day. Looking for something that could be a meal all in itself? Or even a dish to bring to the gathering you got invited to? My cornbread casserole recipe is always a HIT with whatever crowd it is made for. 

Chowder Chats

Looking for something just a bit different? I have compiled some mouth watering chowder recipes that really tip the delicious scale. 

Seafood Chowder by Reluctant Entertainer

Full of clams, shrimp and crab….could you ask for more? This is one hearty batch of goodness. Good to get your taste buds dreaming of beach days or great to have at your next steak BBQ. 

 

Loaded Baked Potato Chowder by Modern Crumb

This takes baked potato night up a notch! Everything you could want on a loaded baked potato in chowder version? My mouth is watering. It is a creamy, heavy pot of delicious!

 

 

Cheesy Vegetable Chowder by Life Made Simple

Looking for a recipe without any meat included or maybe just looking for a way to use up a basket of vegetables? This chowder is packed with veggie delight. It is filling and loaded with nutrients.

 

Do you know how to spot the differences of chowder?

No matter what way you go, a hearty chowder is the perfect way to warm up on a cold day or feed a large family. There are so many different variations of chowder from each region. It is interesting to see how certain simple ingredients can change the entire taste of something. 

New England chowder is a creamy and thick white chowder with a dairy base while a Rhode Island chowder uses no dairy and the broth is “clear.” Manhattan chowder has a tomato base and is red in color! What is your favorite clam chowder? 

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Love, light and a little grace…

-Olivia