Corn Chowder
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings (2 cups each)
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Calories
541 kcal
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Course
Main Course, Soup
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Cuisine
American
Corn Chowder
Description
This Corn Chowder recipe begins by crisping chopped bacon in a pot, which imparts smoky flavor and fat to the base. Onions and butter are cooked until softened, then flour and ground turmeric are added to create a fragrant, yellow roux. Chicken broth, diced unpeeled potatoes, salt, and pepper simmer together until the potatoes are tender.
Frozen corn kernels, half-and-half, shredded sharp cheddar cheese, and the cooked bacon are then stirred in and heated through to melt the cheese and combine flavors. The chowder results in a thick, creamy texture with sweet corn and soft potatoes balanced by smoky bacon and sharp cheese. Turmeric not only intensifies the golden color but gives a subtle earthy note.
Chopped fresh chives add a final fresh garnish. This chowder yields about 16 cups, enough for multiple servings, making it well suited for gatherings or meal prepping.
Notes suggest alternatives for bacon (ham works well), fresh corn preparation, and substitutions for half-and-half. It cautions that freezing may affect texture due to dairy content.
Ingredients
- 12 ounces Bacon chopped (see note 1)
- 2 large onion chopped (about 3 cups
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon Turmeric see note 2, ground
- 6 cups chicken broth
- 1 pound potatoes unpeeled and diced (see note 3, thin-skinned
- salt freshly ground
- black pepper freshly ground
- 2 pounds corn see note 4, frozen
- 1 cup half-and-half (see note 5)
- 6 ounces cheddar cheese grated, sharp
- chives for garnish, optional, chopped fresh
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
- Chopped bacon adds a smoky flavor but ham can be used as an alternative.
- Turmeric enhances the color and adds a subtle flavor layer.
- Use thin-skinned new baby potatoes for best texture and cooking time.
- For fresh corn, boil ears briefly then cool before cutting kernels off the cob.
- You can substitute 4 1/2 teaspoons melted butter plus milk to equal 1 cup in place of half-and-half.
- This recipe yields about 16 cups of chowder, suitable for 8 servings.
- Store leftovers refrigerated up to 4 days but avoid freezing due to dairy texture changes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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