Corn Chowder
User Reviews
5
Corn Chowder
Description
The Corn Chowder recipe uses grilled corn or frozen corn off the cob combined with diced potatoes and crispy bacon cooked in olive oil. Sautéed onions and garlic add flavor before simmering with stock, white wine, and lime juice. Part of the soup is pureed and mixed back with reserved kernels and potatoes to achieve a balanced creamy yet chunky texture. The addition of half and half smooths the chowder's richness. This chowder offers a blend of smoky bacon, sweet corn, and tender potatoes delivered in a warming bowl suitable for cooler days or as a first course.
The texture balances creamy and chunky, with tender vegetables softened in a flavorful broth brightened by lime and seasoned with bay leaf, salt, and pepper. Cooking the corn with the husks on and charred provides a smoky undertone if using fresh.
This chowder can be served as a starter or light main paired with crusty bread or a fresh salad. It is rich and filling enough to be enjoyed on its own and versatile for lunch or dinner occasions.
Ingredients
- 6 corn grilled with husks on until nicely charred, removed from the cob with a sharp knife or, 2 pounds frozen, ears
- 1 potato peeled and diced
- 4 Bacon sliced into slivers
- ¼ cup olive oil
- 1 yellow onion diced
- 1 garlic peeled and core end removed, clove
- salt
- black pepper
- ½ lime squeezed
- ¼ cup white wine
- 6 cups chicken stock or vegetable stock
- 1 bay leaf
- ½ cup half and half
Instructions
- In a large heavy-bottom saucepan, over medium-high heat, cook the bacon with the olive oil until crisp. Remove the bacon with a slotted spoon and set it aside.
- Lower the heat to medium and add the onion and cook until translucent, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 more minute.
- Add the potatoes, corn kernels, lime juice, and white wine. Stir until the wine is reduced. Add the chicken stock, bay leaf, the reserved corn cob if using, bring to a boil, and simmer uncovered for about 20 minutes until the corn and the potatoes are tender stirring occasionally. Remove the corn cob, bay leave and toss them.
- Taste and season with salt and pepper to your liking. Add the soup in batches, if need be, to a blender saving a cup of kernels and potatoes for later. Puree and transfer back into the saucepan.
- Add the half and half stir well over medium-low heat. Warm up the bacon.
- Place the soup into a bowl, add some of the kernels that you set aside to each bowl and sprinkle some of the bacon over it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 349mg | 15% |
| Potassium | 556mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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