Harvest Corn Chowder
A hearty harvest corn chowder blending sweet corn, potatoes, mushrooms, and peppers, topped with crispy bacon—perfect for cozy gatherings and family dinners.
Ingredients
- 1 medium onion, chopped ⓘ
- 1 Tbsp. butter or margarine ⓘ
- 2 cans cream-style corn ⓘ
- 4 cups whole kernel corn ⓘ
- 4 cups potatoes, diced ⓘ
- 1 can condensed cream of mushroom soup ⓘ
- 1 (6 oz.) jar sliced mushrooms, drained ⓘ
- 3 cups milk ⓘ
- 1/2 cup water ⓘ
- 1/2 medium green pepper, chopped ⓘ
- 1/2 medium red pepper, chopped ⓘ
- salt and pepper to taste ⓘ
- 1/2 lb. bacon, cooked and crumbled ⓘ
Instructions
- In a large saucepan, sauté chopped onion in butter until tender.
- Add cream-style corn, whole kernel corn, diced potatoes, condensed mushroom soup, and drained sliced mushrooms to the saucepan.
- Stir in milk and water.
- Add chopped green and red peppers, then season with salt and pepper to taste.
- Simmer the mixture for 30 minutes, or until vegetables are tender.
- Serve the chowder garnished with crumbled cooked bacon.
Tips & Substitutions
For a creamier texture, consider blending a portion of the chowder before serving. You can substitute the cream of mushroom soup with a homemade version using sautéed mushrooms and cream for added flavor. If you're short on time, frozen corn can be a convenient alternative to fresh or canned corn. For a vegetarian option, omit the bacon and add smoked paprika for depth.
Serving Suggestions
Serve the chowder hot, garnished with crumbled cooked bacon for a delightful crunch. It pairs wonderfully with crusty bread or a side salad for a complete meal. For a comforting addition, consider serving it alongside Sweet And Sour Baked Beans(10 To 12 Servings) to create a hearty spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally until heated through. If the chowder thickens too much, add a splash of milk or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Harvest Corn Chowder contains roughly 599 calories, with 12g protein, 80g carbohydrates, and 27g fat. It is an excellent source of vitamin D (110% of the Daily Value), vitamin C (33% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1187mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn is a great substitute and can save you prep time. Just add it to the chowder during cooking, and it will cook through nicely, maintaining its sweetness.
How can I make this chowder spicier?
To add some heat, you can incorporate diced jalapeños or a dash of cayenne pepper. Adjust the amount according to your spice preference for a perfect kick.
Is there a way to make this recipe dairy-free?
Absolutely! You can replace the milk with almond milk or coconut milk and use a dairy-free cream of mushroom substitute. Just ensure that your other ingredients, like the butter, are dairy-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).