How can I make this dairy-free without losing creaminess?

To keep Creamy Corn Chowder dairy-free, I skip dairy and use almond milk. For creaminess, I add a splash of olive oil or a bit of cashew cream. A small slurry of cornstarch or arrowroot helps thicken without dairy. If you want, you can use coconut cream for richness, but adjust flavor.

Can I use fresh corn all year round, and how does it affect cooking time?

I reach for frozen corn when fresh isn’t in season. Frozen corn is convenient and cooks similarly to fresh in this chowder. If you use fresh corn, add 2–3 minutes to the simmer.

How long will leftovers keep, and what’s the best reheating method?

Leftovers stay good in the fridge for 3–4 days. Reheat gently on the stove with a splash of broth. Avoid boiling after dairy goes in to prevent curdling. If using frozen leftovers, stir often and reheat to steaming hot.

Is this suitable for a gluten-free diet, and what thickeners work?

Yes, Creamy Corn Chowder can be gluten-free with the right thickeners. Omit flour and use cornstarch, arrowroot, or potato starch as needed. These thickeners keep the texture smooth without gluten.

Creamy Corn Chowder: 5 Cozy, Hearty, Delicious Meals.

Description

Creamy Corn Chowder: Thick, hearty, and velvety, this cozy one-pot soup blends sweet corn, tender potatoes, and a rich broth for comforting weeknight meals.

Ingredients

Scale

4 slices turkey bacon, chopped (or omit for vegetarian)
1 tbsp butter or olive oil
1 small onion, diced
2 garlic cloves, minced
3 medium potatoes, peeled and diced
3 cups corn kernels (fresh, frozen, or canned)
4 cups vegetable or chicken broth
1 cup milk (or half-and-half for extra creaminess)
½ cup heavy cream (optional, for richer flavor)
1 tsp dried thyme
½ tsp smoked paprika
Salt and black pepper to taste
2 tbsp flour (optional, for thickening)
Fresh parsley or chives, for garnish

Instructions

In a large pot, cook chopped turkey bacon until crispy. Remove and set aside, leaving a little grease in the pot.
Add butter, onion, and garlic. Sauté until fragrant and softened.
Stir in potatoes, corn, thyme, paprika, salt, and pepper. Cook for 2–3 minutes.
Pour in broth, bring to a boil, then reduce heat and simmer 15 minutes until potatoes are tender.
Whisk flour into milk (if using) and stir into soup. Simmer another 5 minutes to thicken.
Stir in heavy cream, adjust seasoning, and add cooked turkey bacon back in.
Serve hot, garnished with parsley or chives.

Notes

To make vegetarian, omit the turkey bacon or substitute with a vegetarian bacon.
Omit flour if you want a lighter soup, or use a gluten-free thickener as needed.
For extra creaminess, use more milk or half-and-half and optional heavy cream.
Leftovers keep in the refrigerator for up to 3-4 days; reheat gently with a splash of broth if needed.
Leftovers can be frozen, but cream may separate; reheat slowly and stir well.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1 cup (about)

Keywords: Creamy Corn Chowder, corn chowder, potato chowder, comfort soup, easy soup, one-pot