CREAMY GNOCCHI CORN CHOWDER — This creamy soup is loaded with corn, potato gnocchi, bacon, cheese and plenty of herbs and spices for a delicious, comforting lunch or dinner.
Summer isn’t quite over, but colder days are just around the corner, and this Creamy Gnocchi Corn Chowder is the perfect way to use some of that fresh summer corn to make the transition from warm to cool weather.
Normally, corn chowder combines corn and potatoes, but after replacing the potatoes in my beef stew recipe with potato gnocchi, I thought, “Why not do the same thing with corn chowder?”
The results were amazing! My family loved this soup even more that the beef stew with gnocchi, and I whole-heartedly agree!
Plus, I always have some corn in the freezer and a package of gnocchi in the pantry, so I can usually whip this chowder up at the last minute.
And it’s so filling and delicious, everyone leaves the table feeling satisfied. Even my youngest, who says he doesn’t like corn, devours this–which is not the case with the usual corn and potato chowder I often serve.
In fact, this hearty soup was so well-received by my husband and boys, I think it’s going to become our regular recipe for corn chowder.
Just be sure not to add the gnocchi until about ten minutes before serving time, or it will become too soft and mushy, and no one wants that!
Same for the bacon, stir it in just before serving so it’s still crispy. I also like to reserve a handful of crispy bacon for garnishing each bowl of soup. Chopped green onions are another favorite garnish.
On it’s own, this chowder is a wonderful lunch, and with some crusty bread and a green salad, it’s the perfect dinner for those chilly fall nights that are on the way.
This Creamy Gnocchi Corn Chowder is sure to become a family favorite. I hope you love it as much as we do!
Be sure to save this Creamy Gnocchi Corn Chowder recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Creamy Gnocchi Corn Chowder
- Olive oil
- Produce: onion, garlic, red pepper, green onions
- Spices: thyme, basil, red pepper flakes, salt and pepper
- Chicken broth
- Heavy cream
- Parmesan cheese
- Potato gnocchi
Creamy Gnocchi Corn Chowder
This creamy soup is loaded with corn, potato gnocchi, bacon, cheese and plenty of herbs and spices for a delicious, comforting lunch or dinner.
- 4-6 slices bacon, chopped
- 1-2 tablespoons olive oil
- 1/2 cup diced onion
- 2-3 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 4-6 cups chicken broth
- 1 1/2 cups heavy cream
- 2 cups fresh or frozen corn kernels
- 16 oz. potato gnocchi
- 1/2 cup grated Parmesan cheese
- Chopped green onions, for garnish
- In a large Dutch oven, cook the bacon until crisp. Remove to a paper towel lined plate.
- If needed, add a tablespoon or two of olive oil to the pan. Add the onion, garlic, and red pepper and cook over medium heat until vegetables are just tender. Stir in the thyme, basil, red pepper flakes and a pinch of salt and pepper. Cook a few minutes more.
- Stir the butter into the vegetable mixture until melted. Stir in the flour and cook for 1-2 minutes. Gradually add the chicken broth, stirring until thickened and smooth. Stir in the heavy cream and bring to a simmer over medium heat.
- About 10 minutes before serving, stir in the corn and gnocchi and cook until gnocchi is tender. Stir in the parmesan cheese and most of the bacon. Add more broth, if needed, until soup reaches desired consistency.
- Serve with additional cheese, bacon and chopped green onions for garnish, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 652Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 138mgSodium: 4148mgCarbohydrates: 55gFiber: 4gSugar: 11gProtein: 22g
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Who Dished It Up First: This is an original recipe
Do you use a dry gnocchi? Can this be prepared with a frozen gnocchi?
I use a vacuum packed gnocchi. You could use frozen, but cook it a little bit longer.
You missed the heavy cream in the directions.