Grandma’s Corn Chowder is like a hug in a bowl. This recipe takes fresh, sweet corn and pairs it with hearty potatoes and smoky bacon for a dish that’s both creamy and satisfying. It’s easy to make and perfect for chilly evenings when you need something warm and simple to fill you up. Trust us, once you try this chowder, it’ll become a staple in your kitchen.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Grandma’s Corn Chowder Recipe
There’s something wonderfully nostalgic about a big pot of Grandma’s Corn Chowder simmering on the stove. Maybe it’s the way the smoky bacon aroma fills the air (seriously, is there anything better?), or how the creamy broth hugs every piece of potato and sweet corn. Either way, this is comfort food at its finest. Growing up in the Midwest, corn chowder was our go-to for those crisp autumn nights when a sweatshirt wasn’t quite enough. This recipe doesn’t just come with big flavor—it brings memories of shared meals and second helpings. It’s also surprisingly simple to make, so even if you’re not a kitchen wizard, you’ve got this. Whether you’re throwing together a weekend family dinner or just meal prepping for the week, get ready to fall in love with every cozy, spoonful moment.Why You’ll Love This Recipe
- Easy, one-pot meal ready in under an hour.
- Rich, creamy texture with a burst of fresh corn flavor.
- Perfect for meal prepping or feeding a family.
Key Ingredients and Substitutions
- Fresh corn: Frozen or canned will work in a pinch!
- Potatoes: Russets are classic, but Yukon golds are extra creamy.
- Bacon: Turkey bacon or a touch of smoked paprika for a vegetarian twist.
- Heavy cream: Milk or a dairy-free alternative can lighten it up.
- Onion and garlic: The base aromatics for all the flavor!
How to Make the Recipe (Step-by-Step)
- Cook the bacon until crispy; set it aside, leaving some drippings.
- Sauté onion and garlic in the bacon drippings until fragrant.
- Add cubed potatoes and chicken broth; simmer until potatoes are tender.
- Add sweet corn, heavy cream, and crumbled bacon; stir until chowder thickens.
- Adjust seasoning with salt and pepper, serve warm.
Expert Tips for Success
Use fresh sweet corn when possible for the best flavor.
Save some bacon crumbles for topping before serving for a nice crunch!
Don’t overcook the potatoes—aim for soft, not mushy.
To thicken the chowder further, mash a few of the potatoes in the pot.
Variations and Customizations
For a vegetarian version, swap the bacon for a smoky seasoning like smoked paprika and use vegetable broth instead of chicken broth. Want to spice things up? Add a pinch of cayenne pepper or diced jalapeños. Prefer a thicker consistency? Stir in a cornstarch slurry toward the end of cooking.
Nutritional Information
Each serving of Grandma’s Corn Chowder is roughly 280 calories. It provides a good balance of carbs from the potatoes and corn, some protein from the bacon, and fats from the cream. You’re also getting vitamins like C and A from the corn and a bit of potassium from the potatoes. For a lighter version, swap in low-fat milk or yogurt instead of heavy cream.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. You can also microwave individual portions in 30-second bursts, stirring in between. If the chowder thickens too much in the fridge, just add a splash of broth or water to get it back to your preferred consistency.
Recipe Card of Grandma's Corn Chowder
Ingredients list
- 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
Step-by-Step Instructions
- Start by gathering all your ingredients and setting them within reach. This is the first step on your journey to a hearty, delicious bowl of chowder.
- Place the bacon in a large pot over medium-high heat, rendering it to a crisp, which should take about 5 to 7 minutes. Drain the fat, but keep 2 tablespoons in the pot for added flavor.
- Toss in the chopped potatoes and onion, mixing occasionally for about 5 minutes. Add the corn, water, salt, and pepper, bringing it all to a gentle boil. Lower the heat, cover, and let it simmer while stirring frequently, until the potatoes are tender, roughly 20 minutes.
- Gently heat the half-and-half in a small saucepan until it simmers. Carefully mix it into the chowder to bring the flavors together.
- Once everything is ready, serve your chowder immediately, perhaps with a slice of cornbread or a toasted baguette on the side to soak up all that creamy goodness.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this chowder ahead of time?
Absolutely! It keeps well in the fridge for a few days, and the flavors even get better after sitting overnight.
Can I use frozen corn?
Yes, frozen corn works just fine. Just thaw it beforehand for the best texture.
Can I freeze this chowder?
It’s not ideal because the cream can separate when frozen, but you can freeze it. Just reheat gently and stir well.