As fall approaches, it’s time for chowders and other warm one-dish meals. This corn chowder recipe is one of my favorites, with the crunchy texture of the corn and bacon and the smooth creamy base. It’s perfect served all by itself, or with side dishes.
This is actually my mom’s recipe, which we’ve tweaked over the years, and it’s still the best one I’ve ever had – in my humble and not at all biased opinion. It has a wonderful savory, salty flavor. The bacon adds a wonderful smokiness. Most restaurants and cooks don’t add bacon to corn chowder. I feel like once you’ve had it with bacon, you’ll never go back.
Another trick is the use of frozen corn, which stays firmer when you cook it into the chowder. That means it’s crunchier and more fresh tasting than some corn chowder recipes.
The bell pepper (I prefer red, but you can use whatever color you like) adds a tangy note. There’s a hint of sweetness from the corn and pepper. The potatoes make it filling. It’s got a little bit of everything you could want in a meal. And you can make this chowder in bulk, freeze what you don’t eat immediately, and enjoy the rest some other time. It’s great to keep a batch going all winter long.
This recipe doesn’t make a very thick chowder: to thicken it you can add cornstarch or flour mixed with water, tablespoon by tablespoon, until you reach the consistency you want.
You can serve this chowder with grated cheddar on top, or with cheese toast as a side dish. You can also serve it with a salad or any vegetable you like.