Grandma’s Corn Chowder Soup Recipe
Introduction
Grandma’s Corn Chowder Soup is more than just a dish—it’s a nostalgia-filled bowl of comfort. Passed down through generations, this velvety and creamy soup will transport you to a cozy kitchen where love and warmth are the main ingredients. Whether you’re looking to warm up on a chilly day or impress your family with a classic, this corn chowder will win hearts.
Prep Time
15 Minutes
Cook Time
45 Minutes
Servings
6 Persons
Diet Type
Vegetarian
Difficulty
Medium
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
4 cups of fresh corn kernels (you can also use frozen corn): Fresh corn offers a natural sweetness that elevates the soup’s flavor. If using frozen, thaw and drain to prevent excess water.
2 medium-sized potatoes, peeled and diced: Russet potatoes work best as they break down easily and thicken the soup.
1 medium onion, finely chopped: Sweating the onions slowly enhances their sweetness and flavor.
3 cloves garlic, minced: Don’t let the garlic brown too much, as it can turn bitter and affect the flavor.
4 slices of bacon, diced: Fry the bacon until crispy for extra crunch and smokiness.
4 cups vegetable broth (or chicken broth for a non-vegetarian version): Homemade broth is ideal, but store-bought options work fine too.
1 cup heavy cream: For a lighter version, use half-and-half or milk, but the cream creates the signature richness.
1 cup milk
Salt and pepper to taste: Taste and adjust seasoning to your liking—corn naturally has some sweetness that may affect how much salt you need.
Fresh parsley or chives for garnish (optional)
Step-by-Step Instructions
- Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Sauté the Veggies: Add the chopped onions to the bacon fat and sauté for 5 minutes, or until softened. Add the garlic and cook for an additional minute.
- Add Potatoes and Broth: Stir in the diced potatoes, followed by the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Incorporate the Corn: Add the fresh or frozen corn and cook for another 10 minutes.
- Add Cream and Milk: Stir in the heavy cream and milk. Simmer on low for an additional 5 minutes, allowing the flavors to meld together.
- Blend (Optional): For a creamier texture, use an immersion blender to blend part of the soup. Leave some corn and potatoes intact for texture.
- Season: Taste and season with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with crispy bacon and fresh parsley or chives.
Chef’s Insight: Cook potatoes slowly for creaminess, roast corn for sweetness, and sauté garlic lightly. Blend for smoothness.
Pro Tips & Common Mistakes to Avoid
Opt for high-quality bacon rather than pre-cooked or artificial bacon bits. The fat and crispiness will add authentic flavor and texture.
If the chowder is too thick, simply add more milk or broth to reach your desired consistency. If it’s too thin, simmer longer to reduce it down.
Be careful not to overcook the potatoes as they can turn mushy and affect the texture of the soup. Aim for tender, not falling apart.
Let the onions cook slowly over medium heat to bring out their sweetness. Don’t rush this step—proper caramelization adds depth.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This chowder is the perfect companion to a warm crusty bread or a simple green salad. It serves as a complete meal, especially on colder days. While the soup can be frozen, the creaminess may change upon thawing. For best results, freeze the soup before adding cream, then stir in cream when reheating. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring frequently. Add a little extra milk if it thickens too much.
Grandma’s Corn Chowder Soup Recipe
Ingredients
- 4 cups Corn Kernels
- 2 Medium Potatoes
- 1 Medium Onion
- 3 Cloves Garlic
- 4 Slices Bacon
- 4 Cups Vegetable Broth
- 1 Cup Heavy Cream
- 1 Cup Milk
- To Taste Salt and Pepper
- Optional Parsley
Instructions
- Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Sauté the Veggies: Add the chopped onions to the bacon fat and sauté for 5 minutes, or until softened. Add the garlic and cook for an additional minute.
- Add Potatoes and Broth: Stir in the diced potatoes, followed by the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Incorporate the Corn: Add the fresh or frozen corn and cook for another 10 minutes.
- Add Cream and Milk: Stir in the heavy cream and milk. Simmer on low for an additional 5 minutes, allowing the flavors to meld together.
- Blend (Optional): For a creamier texture, use an immersion blender to blend part of the soup. Leave some corn and potatoes intact for texture.
- Season: Taste and season with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with crispy bacon and fresh parsley or chives.
Notes
- Soak the potatoes: If using fresh potatoes, peel and dice them before cooking. If you want to save time, you can also use pre-diced frozen potatoes. Just be sure to thaw them before adding.
- Bacon options: For the best flavor, use thick-cut bacon and cook it until crispy. If you’re skipping the bacon, you can use smoked paprika or liquid smoke to add a smoky flavor.
- Flavor variations: Add a dash of cayenne pepper or chili flakes if you like a little heat. For extra depth, try adding a splash of white wine vinegar or lemon juice just before serving.
- Consistency: For a thicker soup, use an immersion blender to blend part of the soup, or mash some of the potatoes and corn with a fork before mixing it back in.
- Storage: This chowder keeps well in the fridge for up to 3 days. The flavors deepen over time, making it even better the next day. For freezing, store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
FAQs
This Grandma’s Corn Chowder Soup recipe is a timeless dish that blends tradition with comfort. With its creamy texture and savory undertones, it’s the perfect choice for family gatherings, chilly nights, or whenever you crave something hearty. Don’t just take our word for it—try this recipe today and bring a taste of home to your kitchen. Happy cooking!
