Sweet Corn Chowder

Welcome to my West Virginia kitchen!  As I am writing this it's summer, and our farm stands are bursting with delicious local sweet corn.  While I love some good ol' corn on the cob, one of my favorite ways to enjoy corn is with a bowl of my creamy and delicious Sweet Corn Chowder.

This hearty soup is packed with fresh corn, tender potatoes, and a blend of savory spices, making it an instant favorite for the whole family.  Whether you're looking for a comforting meal on a chilly night or a light summer soup, this Sweet Corn Chowder has got you covered.  I can't wait to share it with you so...

Let's Get Started!

INGREDEINTS:

For this Sweet Corn Chowder recipe you will need to gather a few simple ingredeints. 

• 6 ears of Fresh Corn (or 4 cups frozen corn kernals)
• 4 slices of Bacon, chopped
• 1 Onion, diced
• 3 Cloves of Garlic, minced
• 3 Potatoes, peeled and diced
• 2 Red Bell Pepper, diced
• 4 cups Chicken Broth
• 1 cup Heavy Cream
• 1 cup Milk 
• 1 tsp Smoked Paprika
• 1 tsp Thyme
• 1/8 tsp Cayenne
• 2 cups Cheddar Cheese, shredded
• Fresh Parsley, chopped (for garnish)

INSTRUCTIONS:

1. Prepare the Corn:  If using fresh corn, cut the kernels off the cob and set aside. 
2. Cook the Bacon:  In a large pot, cook the chopped bacon over medium heat until crispy.  Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. 
3. Sauté the Vegetables:  Add the diced onion and peppers to the pot.  Sauté until soft and translucent.  Add the garlic and cook for another minute. 
4. Add Potatoes and Broth:  Stir in the diced potatoes and corn kernels.  Pour in the broth and bring to a boil.  Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.  
5. Add Cream and Seasonings:  Stir in heavy cream, milk, smoked paprika, thyme, salt and pepper.  Simmer for another 5 minutes. 
6. Add the Cheese:  Remove from heat and add the cheese.  Stir until melted.  
7. Serve:  Ladle the chowder into bowls and garnish with crispy bacon and chopped parsley.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Fresh Vs. Frozen Corn:  Fresh corn is best for this recipe, but frozen corn works well too.  If using frozen, no need to thaw before adding to the pot.  
• Vegetarian Option:  Omit the bacon and use vegetable broth for a vegetarian version.  You can add a Tbsp of olive oil or butter to sauté the peppers, onions, and garlic. 
• Texture Variations:  For a smoother chowder, blend half of the soup.  
• Storing and Reheating:  Store leftovers in an airtight container in the fridge for up to 3 days.  Reheat on the stovetop over low heat, stirring occasionally.  

FAQs:

Can I use canned corn for this recipe?

Yes, you can use canned corn.  Make sure to drain and rinse ir before adding it to the pot. 

How can I make this chowder spicier?  

You can add more cayenne pepper or some diced jalapeño peppers.  

Can I freeze Sweet Corn Chowder?

Yes, you can freeze it for up to 3 months.  Let the chowder cool completely before transferring it to a freezer safe container. 

What can I serve with Sweet Corn Chowder?

This chowder pairs well with crusty bread, a side salad, or grilled cheese sandwich.  

This Sweet Corn Chowder is a versatile and comforting dish that's sure to become a staple in your kitchen.  Whether you're making it in the fall, winter, or summer this rich and creamy soup is perfect for any occasion.  Give this recipe a try and enjoy a bowl of cozy goodness.  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~