Ina Garten’s Corn Chowder is a rich and comforting soup that perfectly showcases the sweetness of fresh corn with creamy potatoes and smoky bacon. This hearty chowder works well as a satisfying lunch or a cozy dinner, delivering layers of flavor with simple ingredients and straightforward cooking techniques.
Ingredients
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1/2 cup)
- 1/2 cup finely chopped red bell pepper
- 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
- 5 cups fresh corn kernels (from about 6 ears) or frozen corn, thawed
- 4 cups low-sodium chicken stock or broth
- 1 cup heavy cream
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional, for added smokiness)
- 2 tablespoons chopped fresh chives or parsley, for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pot.
- Add the butter to the bacon fat and melt over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté until the vegetables are soft and translucent, about 5-7 minutes, stirring occasionally.
- Add the diced potatoes and corn kernels to the pot. Pour in the chicken stock, then bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, partially puree about half of the chowder directly in the pot. This step thickens the soup while leaving some texture from the corn and potatoes. Alternatively, transfer half the soup to a blender, puree until smooth, then stir it back into the pot.
- Stir in the heavy cream, cooked bacon, salt, pepper, and smoked paprika if using. Heat the chowder gently over low heat until warmed through, about 5 more minutes. Avoid boiling once the cream is added to prevent curdling.
- Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat.
- Ladle the chowder into bowls and garnish with chopped fresh chives or parsley before serving.
Tips
- Substitutions: For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock. You can add smoked paprika or a dash of liquid smoke to mimic the smoky flavor.
- Using frozen corn: If fresh corn is not available, use high-quality frozen corn kernels. Thaw them before adding to the soup for best texture and flavor.
- Texture control: Blending half the soup thickens it without losing the delightful bite of whole corn and potato chunks. Skip blending if you prefer a chunky chowder.
- Common mistake: Avoid boiling the chowder after adding cream to prevent curdling. Warm gently and stir often.
Serving Suggestions
Ina Garten’s Corn Chowder is delicious served warm with crusty bread or homemade cornbread for dipping. A simple green salad with a light vinaigrette balances the richness of the chowder. For a heartier meal, serve alongside roasted chicken or a grilled cheese sandwich. Garnishing with extra crispy bacon or a sprinkle of sharp cheddar cheese adds a tasty finishing touch.
Variations
Customize this corn chowder by adding diced cooked ham or smoked sausage for extra protein and smoky depth. Stir in fresh herbs such as thyme or tarragon for a fragrant twist. For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the vegetables. To lighten the chowder, substitute half-and-half or whole milk for the heavy cream, though the texture will be less rich.
Storage and Reheating
Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the chowder seems too thick after refrigeration, add a splash of milk or broth to loosen it. Avoid reheating in a microwave at high power, as this can cause uneven heating and curdling. For longer storage, freeze the chowder in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop.
Frequently Asked Questions
Can I make Ina Garten’s Corn Chowder ahead of time?
Yes, this chowder actually tastes better the next day as the flavors meld. Prepare it fully, cool completely, then refrigerate. Reheat gently before serving.
Can I use canned corn instead of fresh or frozen?
While canned corn can be used in a pinch, it tends to be softer and less sweet than fresh or frozen. Drain it well and add it later in the cooking process to avoid overcooking.
What if I don’t have an immersion blender?
You can transfer half of the soup in batches to a regular blender, puree until smooth, then stir it back into the pot. Be careful with hot liquids—blend in small batches and vent the lid slightly.
Is it okay to use milk instead of cream?
Yes, but the chowder will be less rich and creamy. Use whole milk or half-and-half for a balance between richness and lighter texture. Avoid skim milk as it may curdle when heated.
How do I prevent the chowder from curdling?
To prevent curdling, add the cream off heat and warm the chowder gently without boiling. Stir frequently and serve promptly.
Can I add other vegetables to the chowder?
Absolutely! Diced carrots or leeks can complement the flavors well. Add them early with the onions and celery so they soften properly.
Ina Garten’s Corn Chowder is a versatile, crowd-pleasing soup that combines simplicity with gourmet flavor. Whether you’re cooking for a weeknight meal or entertaining guests, this recipe delivers creamy comfort with the bright sweetness of corn and smoky bacon. Follow these instructions and tips for a chowder that’s just like Ina’s – rich, smooth, and utterly satisfying.
Related
- Gordon Ramsay Vegan Bacon Recipe: Crispy, Smoky & Delicious
- Gordon Ramsay Tuna Steak Recipe: Perfect Seared Tuna Every Time
- Gordon Ramsay Turkey Breast Recipe: Juicy, Flavorful Roast Guide