As the leaves turn and the crisp autumn air sets in, there’s nothing quite like gathering around a warm bowl of Corn Chowder with Bacon & Smoked Paprika. The inviting aroma of sizzling bacon combined with the gentle sweetness of fresh corn always manages to create a cozy atmosphere in my kitchen. On one particularly chilly evening, I found myself looking for comfort food that was both hearty and easy to prepare. This chowder fit the bill perfectly, transforming my kitchen into a haven of smoky, creamy goodness in just a short while.
What’s truly special about this dish is its versatility. Whether you’re sticking with the classic recipe or exploring vegetarian and dairy-free options, each bowl offers a unique experience of flavor and warmth. So grab your spoon and let’s dive into a recipe that not only satisfies the soul but also brightens up those cooler evenings with every creamy, delicious bite!
Why Choose Corn Chowder with Bacon & Smoked Paprika?
Comforting warmth: This chowder is the epitome of cozy meals, perfect for chilly evenings.
Creamy goodness: Heavy cream melds exquisitely with fresh corn for a luscious texture.
Smoky flavor: The addition of bacon and smoked paprika provides a rich, savory depth.
Flexible creations: Easily adaptable for vegetarian or dairy-free diets without sacrificing taste.
Quick prep time: Ready in under an hour, making it an efficient weeknight dinner option.
Crowd pleaser: This dish is sure to impress family and friends at gatherings—everyone will want seconds!
Corn Chowder with Bacon & Smoked Paprika Ingredients
For the Chowder
• Diced Sweet Onion – Provides a savory base for the chowder; yellow onion can be a more pungent substitute.
• Minced Garlic – Adds depth of flavor; you can use garlic powder (1/8 tsp per clove) if you’re in a pinch.
• Corn (4 Ears) – The main ingredient that enhances sweetness and texture; canned corn works too, but fresh is preferred.
• Bacon (1/5 lb, chopped) – Contributes a smoky richness; for a vegetarian take, simply omit and add 1 tsp of salt.
• Baby Gold Potatoes (3 cups, diced) – Adds heartiness; substitute with baby reds for color, but skip russets due to their starchiness.
• Smoked Paprika (2 tsp) – Infuses the chowder with a rich smokiness; regular paprika can be used if smoked isn’t available.
• Black Pepper (½ tsp) – Provides a mild kick; feel free to adjust to your taste.
• Vegetable Broth (4 cups) – Acts as the flavorful base of the soup; chicken broth is a great alternative for non-vegetarians.
• Heavy Cream (1 cup) – Adds creaminess to the chowder; swap in dairy-free nut milk for a lighter option.
• Arrowroot Starch (2 tbsp) – Used for thickening; substitute with an equal amount of cornstarch or all-purpose flour.
For the Toppings
• Chopped Green Onions – Adds freshness and color; consider using more for extra garnishing.
• Crumbled Bacon (optional) – Enhances the smoky flavor; skip for a vegetarian version, of course!
How to Make Corn Chowder with Bacon & Smoked Paprika
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Shuck the corn: Begin by peeling the husks from the corn and removing any silky threads. Boil the ears in water for about 8 minutes, then set aside to cool before slicing off the kernels.
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Prepare the ingredients: While the corn is boiling, dice the sweet onion and garlic, chop the bacon, and cube the baby potatoes. Having everything prepped will make your cooking process smooth and enjoyable!
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Cook the bacon: In a large pot over medium heat, cook the chopped bacon until it’s crispy and golden brown. Once done, set it aside and drain any excess grease to keep your chowder light yet flavorful.
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Slice the corn: Once the boiled corn has cooled, carefully slice the kernels off the cob, making sure to retain the cobs themselves for flavor infusion.
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Sauté onion and garlic: In the same pot, now infused with bacon goodness, sauté the diced onion and garlic until they become fragrant and soft. This will create a delightful base for your chowder!
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Combine ingredients: Add in the diced potatoes, corn kernels, corn cobs, vegetable broth, smoked paprika, and black pepper. Stir well and bring to a gentle simmer.
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Simmer the chowder: Cover and let the mixture simmer for about 25 minutes, or until the potatoes are fork-tender. Once cooked, carefully remove the corn cobs to keep the texture smooth.
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Finish with cream and thickener: Stir in the heavy cream to enrich the chowder, then mix arrowroot starch with a little cold water to create a slurry. Add that to the pot and simmer for another 5 minutes until everything thickens beautifully.
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Serve and enjoy: Ladle the chowder into bowls, topping each with crispy bacon crumbles and a sprinkle of chopped green onions for an extra pop of flavor!
Optional: For an extra touch, drizzle a little olive oil over each serving before garnishing.
Exact quantities are listed in the recipe card below.
Storage Tips for Corn Chowder with Bacon & Smoked Paprika
Fridge: Store leftover chowder in an airtight container for up to 4 days. Make sure to let it cool before sealing to maintain freshness.
Freezer: Corn chowder can be frozen for up to 3 months. Allow it to cool completely, then pour it into freezer-safe containers, leaving some space for expansion.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat gently on the stove over low heat, adding a splash of broth or water to restore the creamy texture.
Portioning: For convenience, consider freezing chowder in individual servings. This way, you can enjoy a quick and satisfying meal whenever the craving for Corn Chowder with Bacon & Smoked Paprika hits!
Make Ahead Options
These Corn Chowder with Bacon & Smoked Paprika is perfect for meal prep enthusiasts! You can chop the vegetables and cook the bacon up to 24 hours in advance—store them separately in airtight containers in the refrigerator to maintain freshness. Additionally, you can cook the entire chowder and let it cool before refrigerating for up to 3 days. When you’re ready to enjoy this comforting bowl, simply reheat it on the stove, adding a splash of broth or water to adjust the consistency if needed. This preparation method ensures you have a delightful, creamy chowder on busy weeknights without sacrificing quality, making mealtime a breeze!
Expert Tips for Corn Chowder with Bacon & Smoked Paprika
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Corn Cutting Technique: Place the corn cob flat on a cutting board to stabilize it while slicing off the kernels. This prevents messy spills.
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Flavor Infusion: Don’t discard the corn cobs too early—allow them to simmer in the broth to enhance the chowder’s flavor profile.
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Bacon Grease Management: Use a slotted spoon to remove excess bacon grease after cooking. This trick keeps your chowder rich but not overly greasy.
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Taste as You Go: Remember to taste the chowder towards the end of cooking, adjusting salt as needed. This helps prevent over-salting from the start.
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Adjust for Thickness: If your chowder is thinner than desired, simply simmer longer to allow it to thicken, adding a splash of broth if it gets too thick.
Corn Chowder with Bacon & Smoked Paprika Variations
Feel free to customize your chowder to suit your taste or dietary needs; these substitutions will add delightful twists!
- Vegetarian Option: Omit bacon and replace heavy cream with unsweetened almond or oat milk for a hearty yet light chowder.
- Dairy-Free Twist: Use coconut cream instead of heavy cream for a rich, dairy-free alternative that adds a hint of sweetness.
- Extra Smoky: For an intensified smoky flavor, add a dash of liquid smoke alongside the smoked paprika. The depth will surprise you!
- Spicy Kick: Toss in some diced jalapeños or a pinch of cayenne pepper for a lovely heat that balances beautifully with the sweetness of corn.
- Texture Variation: Swap baby gold potatoes for diced butternut squash for a slightly sweet, vibrant twist on texture—perfect for fall!
- Herb Infusion: Include chopped fresh thyme or cilantro at the end of cooking for a fresh herbal note that brightens up the dish tremendously.
- Mediterranean Style: Stir in some sun-dried tomatoes and feta cheese for a flavorful Mediterranean twist that adds complexity to the chowder.
- Seasonal Flair: Add diced zucchini or bell peppers during the sauté for a pop of color and additional nutritious goodness.
What to Serve with Corn Chowder with Bacon & Smoked Paprika?
The cozy warmth of chowder sets the stage for a delightful meal, inviting you to explore delicious pairings.
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Crusty Bread: The perfect companion for scooping up chowder, crusty bread adds a satisfying texture that contrasts beautifully with the creamy soup.
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Simple Green Salad: A fresh salad with crisp greens and a light vinaigrette brightens your plate, balancing the hearty flavors of the chowder.
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Cornbread Muffins: Sweet, buttery cornbread muffins complement the smoky and rich notes of the chowder, making every bite a comforting treat.
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Grilled Cheese Sandwich: The gooey, melty cheese encased in crispy bread is a nostalgic pairing that adds warmth and comfort to your meal.
A cozy autumn gathering wouldn’t be complete without the indulgent crunch of garlic croutons sprinkled over the chowder, providing an exciting flavor twist.
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Spicy Roasted Vegetables: Roasted veggies like Brussels sprouts or carrots seasoned with spices add a lovely crunch and warmth that enhances the overall dish.
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Sweet Tea or Cider: Sipping on sweet tea or spiced apple cider brings a delightful sweetness to harmonize with the savory elements of the chowder.
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Chocolate Chip Cookies: For dessert, the soft and chewy texture of chocolate chip cookies offers a sweet ending to a comforting meal.
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Wine Pairing: A glass of chilled white wine like Sauvignon Blanc can elevate your dining experience, with its crispness perfectly balancing the chowder’s richness.
Corn Chowder with Bacon & Smoked Paprika Recipe FAQs
How do I choose the best corn for my chowder?
Absolutely! For the sweetest and most flavorful chowder, fresh corn is ideal. Look for ears with bright green husks and plump kernels. If you notice any dark spots or dry ends, those are signs that the corn is past its prime. If fresh isn’t available, canned (drained) or frozen corn can be good substitutes, but the flavor won’t be quite as vibrant.
What’s the best way to store leftover chowder?
Very easy! Store any leftover Corn Chowder in an airtight container in the fridge for up to 4 days. Be sure to let it cool to room temperature before sealing to keep it fresh. When reheating, add a splash of broth or water to restore the creamy texture, which may thicken in the fridge.
Can I freeze Corn Chowder with Bacon & Smoked Paprika?
Absolutely! To freeze, allow the chowder to cool completely. Then, pour it into freezer-safe containers, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat gently on the stove, adding a bit of broth if needed.
What should I do if my chowder is too thick?
No trouble at all! If your chowder turns out thicker than desired, just add a little vegetable broth or water to it while reheating. Stir it slowly over low heat until it reaches your preferred consistency. This keeps the flavor intact and ensures that every bowl remains delicious and comforting.
Are there any dietary considerations I should keep in mind?
The more the merrier! If you’re cooking for guests with dietary restrictions, this chowder can easily be made vegetarian by omitting the bacon and substituting the heavy cream with a dairy-free nut milk like almond or oat milk. Also, be sure to check any dietary allergies connected to ingredients like gluten in the arrowroot starch if using flour instead.
What’s a great way to spice up the flavor of my chowder?
If you’re looking to add a bit of heat, I often recommend adding a dash of hot sauce or some diced bell peppers when mixing in the potatoes and corn. This can provide a delightful contrast to the creamy base and smoky flavors, making every spoonful exciting!
Creamy Corn Chowder with Bacon & Smoked Paprika Delight
Ingredients
Equipment
Method
- Shuck the corn: Peel the husks and remove silky threads. Boil ears for about 8 minutes, then cool and slice off kernels.
- Prepare the ingredients: Dice the sweet onion and garlic, chop the bacon, and cube the baby potatoes.
- Cook the bacon: In a large pot, cook the bacon until crispy and golden brown, then set aside and drain excess grease.
- Slice the corn: After cooling, slice kernels off cob, keeping the cobs for flavor.
- Sauté onion and garlic: In the same pot, sauté diced onion and garlic until fragrant.
- Combine ingredients: Add diced potatoes, corn kernels, corn cobs, vegetable broth, smoked paprika, and black pepper. Bring to a simmer.
- Simmer the chowder: Cover and simmer for 25 minutes or until potatoes are fork-tender, then remove corn cobs.
- Finish with cream and thickener: Stir in heavy cream, mix arrowroot starch with cold water, and add to pot. Simmer for 5 minutes.
- Serve and enjoy: Ladle chowder into bowls, topping with bacon crumbles and green onions.