Now, who doesn’t love a bowl of creamy, comforting corn chowder that comes together in no time? This recipe is your ticket to a delicious meal that’s both easy to make and satisfying. Perfect for those chilly evenings or when you’re craving something hearty without spending hours in the kitchen.
Why This Recipe Works
- Uses canned corn for convenience without sacrificing flavor.
- Creamy texture achieved with a blend of milk and a roux, no heavy cream needed.
- Packed with flavors from onions, garlic, and a hint of thyme.
- Customizable with your favorite add-ins like bacon or potatoes.
- Ready in under 30 minutes, making it a perfect weeknight dinner.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cans (15 oz each) canned corn, drained
- 1 teaspoon thyme
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds the flavor base of your chowder.
Step 2: Make the Roux
Sprinkle the flour over the onions and garlic, stirring constantly to combine. Cook for about 2 minutes to remove the raw flour taste. This will thicken your chowder beautifully.
Step 3: Add the Liquids
Gradually whisk in the milk to avoid lumps. Bring the mixture to a simmer, stirring frequently until it thickens slightly, about 5 minutes. This ensures a smooth and creamy base.
Step 4: Incorporate the Corn
Add the drained canned corn and thyme to the pot. Season with salt and pepper to taste. Let the chowder simmer for another 10 minutes, allowing the flavors to meld together.
Step 5: Final Adjustments
Taste the chowder and adjust the seasoning if necessary. If the chowder is too thick, add a little more milk to reach your desired consistency. Serve hot, garnished with fresh herbs if desired.
Tips and Tricks
For an even richer flavor, try sautéing a few strips of chopped bacon before adding the onions. The rendered fat adds depth to the chowder. If you prefer a smoother texture, blend half of the chowder before adding the corn. For a spicy kick, add a diced jalapeño with the onions. Always taste and adjust the seasoning before serving, as the saltiness can vary depending on the canned corn used.
Recipe Variations
- Add diced potatoes for a heartier version.
- Stir in shredded cheese at the end for a cheesy twist.
- Top with crispy bacon bits or fresh herbs before serving.
- Use coconut milk instead of dairy for a vegan option.
- Add a pinch of smoked paprika for a smoky flavor.
Frequently Asked Questions
Can I use frozen corn instead of canned?
Absolutely! Frozen corn works just as well in this recipe. Just make sure to thaw and drain it before adding to the chowder to prevent excess water from diluting the flavors.
How can I make this chowder thicker?
If you prefer a thicker chowder, you can increase the amount of flour in the roux or let the chowder simmer for a few extra minutes to reduce further. Another option is to blend a portion of the chowder before adding the corn.
Can I make this recipe ahead of time?
Yes, this chowder reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little milk if the chowder has thickened too much.
Summary
This creamy corn chowder is a quick, comforting meal that’s perfect for any day of the week. With simple ingredients and easy steps, it’s a foolproof recipe that’s sure to please.