Tomato corn chowder is a one-pot wonder!
Sweet kernels of corn and savory tomatoes are cooked in a creamy milk and broth base, topped with a handful of crispy bacon and fresh parsley! Serve this warm and delicious, cold-weather soup all week long! This hearty chowder makes a quick, easy and filling meal for busy weeknights. And it always tastes better the next day, so make it ahead of time, or refrigerate leftovers and then heat and serve. Enrich with a bit of cream or cheese to make it really hit the spot.
Cozy & Comforting Soup
- This recipe is so easy! Chop some bacon and onions, open a few cans of veggies, and dinner’s ready in less than 30 minutes!
- Using affordable ingredients, make a double recipe for a party or potluck, and keep it warm in a crockpot for hours! Simply serve with a bowl of croutons or a side of bread!
- Similar to the 12 Tomatoes recipe, this tomato corn chowder is lighter without the potatoes and heavy cream, but it’s just as filling and delicious! It’s also great as a meatless Monday meal without the bacon!
Ingredients and Variations
CORN: Creamed corn is used to help thicken the chowder, and fresh, canned, or frozen niblets are added. No need to thaw the niblets if they’re frozen, they will cook easily in the broth! Or use leftover corn on the cob kernels for a delicious and fresh addition.
TOMATOES: Whole or diced tomatoes work here, but be sure to use the entire can, including the juices. Feel free to use tomatoes that come pre-seasoned, if you like. Fresh tomatoes that are roasted or smoked, will definitely add a deeper, more savory flavor to corn chowder.
BACON: Bacon makes everything taste better and it adds a delicious smoky flavor that is unmistakable. Or use small cubes of ham or even ground Italian sausage. For a fancier dish, use shrimp, scallops, or even smoked salmon.
BROTH: Broth and milk make the creamy base when added to the creamed corn.
EXTRAS: Toss in leftover or fresh veggies like celery, bell peppers, carrots, zucchini, mushrooms, or chopped kale.
TOPPINGS: Why not add some sliced jalapenos, sliced black olives, shredded cheddar or parmesan cheese, or even a dollop of salsa or sour cream.
How to Make Tomato Corn Chowder
Follow these steps for a quick dinner in 30 minutes or less!
- Fry bacon until crisp, then transfer it to a paper towel.
- Saute onions and garlic in bacon grease until translucent.
- Sprinkle flour, basil, and salt and pepper over onions. Cook and stir occasionally until the flour starts to brown.
- Add tomatoes, creamed corn, milk, and broth and bring to a boil.
- Stir in corn niblets, cover, and reduce heat to a simmer. Serve hot and garnish with bacon and fresh parsley.
What to Serve with Tomato Corn Chowder
This hearty chowder is packed with so many delicious ingredients, so keep the side dishes simple and easy! Definitely get some crusty homemade bread or crostini for dipping and to sop up that gorgeous soup! Add a simple salad with a tangy dressing to offset the rich flavors, like this refreshing fennel salad for the perfect light meal.
Storing Leftover Soup
- Tomato corn chowder tastes even better the next day! Keep it covered in the refrigerator up to 5 days and reheat on the stovetop.
- Freeze in portions up to 2 months and thaw from frozen in a saucepan on low heat.
Other Super Soup Recipes To Try!
- Pumpkin Soup – perfect cold weather soup
- Vegetable Soup – loaded with goodness
- Chicken Taco Soup – hearty and spicy
- Creamy Tomato Soup – another easy and delish tomato soup!
Tomato Corn Chowder
- 3 slices bacon cut into ½ inch pieces
- ¼ cup onion finely diced
- 1 clove garlic minced
- 2 Tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 16 ounces whole tomatoes undrained, 1 can (or diced tomatoes)
- 14-15 ounces cream style corn 1 can
- ½ cup milk
- ½ cup chicken broth or vegetable broth
- 10-12 ounces corn niblets frozen
- 2 Tablespoons fresh parsley chopped, or cilantro or basil, optional for garnish
- In a large pot on high heat, fry bacon until browned. Remove bacon and set aside on a paper towel.
- Reduce heat to medium low. Add onions and garlic and cook until onions are translucent, about 3-5 minutes, stirring occasionally.
- Sprinkle flour, basil, salt, and pepper over onions and stir. Cook until flour starts to brown, about 2-3 minutes, stirring occasionally.
- Stir in tomatoes, cream corn, milk, and broth. Break tomatoes up with a spoon (or meat chopper) if using whole tomatoes.
- Increase heat to medium high or high, and bring soup to a boil, stirring occasionally. Once boiling, add corn niblets, cover, and reduce heat to a simmer. Simmer until corn is cooked and tender, about 8 minutes.
- Serve and garnish with cooked bacon and parsley if desired.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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