Comfort Corn Chowder
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
633 kcal
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Course
Main Course, Soup
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Cuisine
American
Comfort Corn Chowder
Description
This corn chowder begins by sautéing diced onion in butter before incorporating flour to form a roux. Chicken broth is whisked in to create a smooth base which is then brought to a boil. Potatoes and frozen corn are added along with sugar, salt, and white pepper, and simmered until the potatoes are tender. The soup is finished by stirring in heavy cream and milk, then briefly simmered again to blend the flavors and thicken slightly.
The soup offers a creamy and slightly sweet profile with tender potato chunks and kernels of corn throughout. White pepper is used to maintain a visually smooth appearance without black specks, contributing mild heat. Bacon topping adds texture and depth, but it is optional depending on preference.
Serve this chowder hot as a satisfying lunch or dinner soup. It pairs well with crusty bread for dipping or as a comforting addition to a meal on cooler days.
Flour can be substituted with cornstarch to thicken the soup, per recipe notes. The use of white pepper is recommended to maintain an appealing color, though black pepper can be used as an alternative.
Ingredients
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1 small white onion diced
- 3 cups chicken broth
- 2 cups potatoes peeled and cubed, Yukon gold or red variety
- 4 cups corn frozen
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 pound Bacon cooked and crumbled (optional)
Instructions
- Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough.
- Add in the onions and saute for about 5 to 7 minutes. Stir in the flour until a paste forms and cook for 1 to 2 minutes.
- Whisk in the chicken stock until smooth and bring to a boil. Add in the potatoes, corn, sugar, salt and pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes (cooking time will depend on how large you cut your potatoes).
- When the potatoes are tender, add in the milk and cream and stir to combine. Bring to a boil and simmer for another 5 minutes. Taste and season with additional salt and white pepper as desired. Serve hot topped with crumbled bacon (optional).
Notes
- You may substitute the flour with 1½ tablespoons cornstarch to thicken the chowder.
- White pepper is chosen to keep the soup's appearance uniform; if unavailable, black pepper may be used but will add visible specks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 48g | 74% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 133mg | 44% |
| Sodium | 1582mg | 66% |
| Potassium | 748mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1224IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 128mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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