Warm up your kitchen and your soul with a steaming bowl of Cowboy Corn Chowder. As the delightful aromas of smoky bacon and spicy jalapeños waft through the air, you can’t help but feel a comforting warmth settle in. Thick with chunks of creamy potatoes and vibrant corn, this chowder is more than just food; it’s a hug in a bowl. Each spoonful is filled with a tantalizing blend of flavors and textures that will make you wish for cooler days to enjoy it even more.
This recipe has been a favorite in our family for years, often prepared for chilly evenings gathered around the kitchen table sharing stories and laughter. It reminds me of crisp fall days when the leaves turn golden and the nights turn cool. What I love about this Cowboy Corn Chowder is its versatility; it can easily be made for a hearty family dinner or served at autumn gatherings and potlucks. Let’s embark on this delicious cooking adventure together!
Table of Contents
Why This Is The Best Cowboy Corn Chowder Recipe
What makes this Cowboy Corn Chowder a must-try? First off, it’s incredibly simple and quick to whip up, taking just 50 minutes from start to finish. Imagine a cozy weeknight meal that you can have on the table in no time! The flavor profile is nothing short of irresistible, with the rich, smoky notes from the bacon and sausage perfectly complementing the sweetness of the corn. Visually, the vibrant yellows and greens create a delightful presentation that would impress any guest.
This chowder can be enjoyed at any time: from a filling breakfast that warms you through the morning, to an inviting snack after a long day, or even as a heartening option for your next potluck. Plus, it’s a dish that can be easily adapted for various dietary needs, ensuring that everyone can enjoy its comforting taste.
Ingredients You’ll Need
- Thick-cut bacon (8 slices): This ingredient provides a smoky flavor and crispy texture. For a healthier option, turkey bacon can be substituted for a lighter taste.
- Smoked sausage (1 ring, 14 ounces): Adds additional depth to the chowder. You can use turkey sausage or kielbasa as alternatives.
- Yellow onion (1 small, diced): Essential for aromatic richness. A sweet onion can be swapped for a milder flavor.
- Jalapeño pepper (1 small, finely diced): Offers a pleasant kick. If you prefer less heat, you might opt for a bell pepper instead.
- Garlic (1 tablespoon, minced): Balances the flavors with its aromatic punch. Fresh garlic is best, but garlic powder in a pinch works too.
- All-purpose flour (¼ cup): Used to thicken the chowder. Gluten-free flour blends make a good substitute if needed.
- Chicken broth (2 cups): Acts as a savory base. Homemade broth will enhance flavor profiles, but store-bought works well too.
- Whole milk (2 cups): Adds creaminess to the chowder. For a lighter option, use low-fat milk or a non-dairy alternative like almond milk.
- Yukon gold potatoes (1 pound, peeled, cubed): These potatoes lend a creamy texture when cooked. If unavailable, russet or red potatoes can be used.
- Creamed corn (2 cans, 14.75 ounces each): Creates an ultra-rich base for the chowder. If you wish, you can make your own by blending corn and cream.
- Sweet corn (1 can, 15.25 ounces, drained): Adds sweetness and extra corn flavor. Fresh or frozen corn also works beautifully.
- Kosher salt (1 teaspoon): Enhances the overall flavors.
- Ground black pepper (½ teaspoon): For seasoning. Adjust according to your taste preference.
- Chili powder (½ teaspoon): Gives a subtle warmth. Cumin can be an exciting alternative if you are looking for a twist.
- Crushed red pepper flakes (⅛ teaspoon): Provides an extra kick if desired. Omit it if you want a milder chowder.
- Chives (for garnish): These add a fresh herbaceous note. Green onions can serve as a great alternative.
- Jalapeño peppers (sliced for garnish): Use for additional flavor and a touch of heat.
How to Make Cowboy Corn Chowder
Cook the Bacon
In a large Dutch oven over medium heat, add the diced thick-cut bacon, allowing it to sizzle and crisp up for about 8-10 minutes. This step is crucial as it releases those irresistible flavors. Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate. Keep about one tablespoon of the luscious bacon grease in the pot—it’s a flavor powerhouse! Discard any excess grease.
Sauté the Sausage
Add the sliced smoked sausage to the pot and let it cook for 3-5 minutes, stirring occasionally until it’s browned and slightly crisp. This step will infuse the chowder with a delightful smoky depth. Once browned, remove the sausage from the pot and set it aside with the bacon.
Cook the Vegetables
Next, toss in the diced onion and jalapeño to the pot. Sauté them for 3-4 minutes, allowing them to soften and your kitchen to fill with a fragrant aroma. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Aromas of garlic and onion are always a sign that something delicious is on its way!
Form the Roux
Sprinkle the all-purpose flour over the softened vegetables, stirring continuously for about a minute until a roux forms. This thickening agent is why your chowder will be so creamy. Slowly pour in the chicken broth, whisking as you go to avoid lumps. Once incorporated, add the whole milk and keep whisking until the mixture is smooth and creamy.
Add the Potatoes
Now, it’s time to bring in those Yukon gold potatoes. Stir them into the creamy mixture, making sure they are fully submerged. Cover the pot, reduce the heat to medium-low, and let it simmer for about 15-18 minutes. You want the potatoes to be fork-tender—just perfect for biting into.
Mix in the Corn and Seasoning
Stir in those delicious cans of creamed corn and sweet corn, along with the kosher salt, black pepper, chili powder, and crushed red pepper flakes. Mix thoroughly until everything is well combined, and the chowder becomes a harmonious blend of color and flavor.
Blend Half of the Soup
Carefully transfer about half of the soup to a blender and blend until smooth. This step creates a lovely creamy texture, crucial for a chowder. Remember to remove the center cap of the blender lid; covering it with a kitchen towel allows steam to escape safely. Once blended, return the mixture to the pot for a perfect consistency.
Combine Bacon and Sausage
Add half of the crispy bacon and all of the smoked sausage back to the pot. Stir everything together and let it simmer for an additional 3-5 minutes until everything is heated through. This is where the final flavors meld together beautifully!
Serve Warm
Finally, scoop the warm chowder into bowls and garnish with the remaining bacon, diced chives, and sliced jalapeños. That vibrant topping adds not just flair but flavor!
Tips for Success
- Be cautious with the heat: Adjust the jalapeños and red pepper flakes based on your spice preference.
- Fresh ingredients yield the best results: Opting for fresh corn and herbs will elevate the flavor.
- Don’t skip the blending step: It’s essential for creating that creamy texture that defines chowder.
- Allow the chowder to rest: If time allows, let the chowder sit for a bit after cooking to let flavors meld even more.
- Garnish generously: Chives, bacon, and jalapeños add not just visual appeal, but fresh flavors.
Serve It With
- Beautifully crusty bread or homemade cornbread pairs perfectly with this chowder, perfect for dipping.
- A fresh green salad can balance out the richness of the chowder and add extra nutrients.
- Consider a light white wine or a refreshing iced tea alongside your bowl for a well-rounded meal.
How To Store & Reheat Leftovers
- Room Temperature: Allow the chowder to cool slightly before storing to avoid condensation.
- Refrigeration: Store in an airtight container in the fridge for up to 4 days, ensuring it stays fresh.
- Freezing: You can freeze the chowder for up to 3 months. Ensure it’s completely cooled, then transfer it to a freezer-safe container or zip-top bag.
- Reheating: This chowder can be reheated in the microwave or on the stovetop. If using the stovetop, warm over low heat, stirring occasionally until heated thoroughly. You might want to add a splash of milk if it thickens too much.
- Quality Note: Freezing may alter the texture slightly, but the flavors will still be fantastic.
Tips & Variations
For a fun twist on this chowder, consider these variations:
- Spice it up: Add more chili powder or even a splash of hot sauce for an extra kick.
- Vegetarian option: Replace bacon and sausage with smoked tofu and vegetarian broth for a deliciously hearty dish.
- Herb infusion: Try adding thyme or smoked paprika for an aromatic twist.
- Coconut cream: For a dairy-free version, substitute whole milk with coconut cream for a subtly sweet flavor.
- Seasonal flavors: In fall, consider adding diced pumpkin or squash for a seasonal flair.
Recipe FAQs
Can I make Cowboy Corn Chowder ahead of time?
Absolutely! This chowder actually tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge and reheat when ready to enjoy.
Can I freeze Cowboy Corn Chowder?
Yes, although the texture may change slightly upon thawing, it still tastes great. Store cooled chowder in airtight containers for easy thawing and reheating.
Is this chowder gluten-free?
To make this chowder gluten-free, simply substitute the all-purpose flour with a gluten-free blend and use cornstarch to thicken if needed.
What can I serve with this chowder?
This chowder pairs wonderfully with cornbread, a fresh green salad, or crusty bread for dipping.
As you can see, this Cowboy Corn Chowder is not just a recipe; it’s an experience full of warmth and flavor. The rich layers of sound, smell, and taste can transform any ordinary meal into a heartwarming occasion. So gather your ingredients, get cooking, and don’t forget to savor every delicious bite!
PrintRecipe Card
Cowboy Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Cowboy Corn Chowder is a delightful blend of smoky bacon, corn, and creamy potatoes. Perfect for cozy dinners or gatherings, it’s a dish that warms the heart and soul!
Ingredients
- Thick-cut bacon (8 slices)
- Smoked sausage (1 ring, 14 ounces)
- Yellow onion (1 small, diced)
- Jalapeño pepper (1 small, finely diced)
- Garlic (1 tablespoon, minced)
- All-purpose flour (¼ cup)
- Chicken broth (2 cups)
- Whole milk (2 cups)
- Yukon gold potatoes (1 pound, peeled, cubed)
- Creamed corn (2 cans, 14.75 ounces each)
- Sweet corn (1 can, 15.25 ounces, drained)
- Kosher salt (1 teaspoon)
- Ground black pepper (½ teaspoon)
- Chili powder (½ teaspoon)
- Crushed red pepper flakes (⅛ teaspoon)
- Chives (for garnish)
- Jalapeño peppers (sliced for garnish)
Instructions
- Cook the diced bacon in a Dutch oven until crispy and reserve some grease.
- Sauté the smoked sausage until browned and set aside.
- Cook the diced onion and jalapeño until softened, then add minced garlic.
- Sprinkle flour over vegetables and stir, then gradually add chicken broth and milk to form a creamy base.
- Add Yukon gold potatoes, cover, and simmer until fork-tender (15-18 minutes).
- Mix in both kinds of corn and seasonings, stirring to combine.
- Blend half of the soup for creamy texture and return to pot with sausage and bacon.
- Simmer for 3-5 minutes, then serve garnished with remaining bacon, chives, and jalapeños.
Notes
Adjust the spice level by altering the jalapeños and crushed red pepper flakes.
Using fresh ingredients enhances overall flavor; opt for fresh corn and herbs if possible.
Allow the chowder to sit after cooking to meld flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg