Corn Chowder
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
-
Servings
8 servings (2 cups each)
-
Calories
541 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Corn Chowder
Report
Chilly days call for warm bowls of sweet, smoky Corn Chowder. This incredible soup can be made any time of year and comes together quickly, thanks to frozen corn.
Share:
Ingredients
- 12 ounces Bacon chopped (see note 1)
- 2 large onions chopped (about 3 cups)
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground turmeric (see note 2)
- 6 cups chicken broth
- 1 pound thin-skinned potatoes unpeeled and diced (see note 3)
- Salt and freshly ground black pepper
- 2 pounds frozen corn (see note 4)
- 1 cup half-and-half (see note 5)
- 6 ounces sharp cheddar cheese grated
- chopped fresh chives for garnish, optional
Instructions
- In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
- Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 minutes.
- Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with chives if desired.
Notes
- Bacon: Chopped bacon adds a smoky counterpart to the sweet corn. Corn chowder with ham is is just as fabulous.
- Turmeric: This golden-hued spice boosts the yellow color of soup naturally and adds a subtle flavor.
- Potatoes: Look for the thin-skinned new baby potatoes of any color.
- Corn: To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 12 ears of corn (you may need to work in batches) and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and proceed with the recipe.
- Half and half: Substitute 4 1/2 teaspoons melted butter plus enough whole milk to equal 1 cup for the half and half.
- Yield: This Corn Chowder recipe makes a lot of soup: 16 cups or 4 quarts, enough for 8 generous servings of 2 cups each. For a party or buffet with other main dishes, plan on 1 cup of soup per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Soups with dairy may have a grainy texture and separate when you thaw them out. So, I don't recommend freezing this soup.
Nutrition Information
Show Details
Serving
2cups
Calories
541kcal
(27%)
Carbohydrates
46g
(15%)
Protein
27g
(54%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
85mg
(28%)
Sodium
1566mg
(65%)
Potassium
953mg
(27%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
436IU
(9%)
Vitamin C
16mg
(18%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (2 cups each)
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 541kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 85mg | 28% |
| Sodium | 1566mg | 65% |
| Potassium | 953mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 436IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
