Been making this recipe for years. Always love making huge batches of this and freezing for later!

– If you’re looking out for your waistline or just prefer things a little lighter, feel free to replace the cream with milk or an alternative milk choice, like almond or oat.

– No fresh corn? Frozen corn is absolutely alright – about 3 cups should do it. And for a hint of smoky sweetness, throw in a bit of fire-roasted corn if you can find it.

– Make it a vegetarian chowder by using vegetable broth and skipping the bacon or ham. It’s still just as comforting.

– Store leftovers in an airtight container in the fridge, and reheat gently; you may need to add a splash of milk if it thickens up too much.

Now, there you have it, a simple yet deeply satisfying dish that speaks of home, heart, and the rich soil of our beautiful land. I hope it brings as much warmth to your kitchen as it has to mine. Enjoy, dear friends!