Corn Chowder
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8
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Calories
272 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Corn Chowder
Description
Corn Chowder features chopped bacon cooked until slightly crisp, creating a smoky base for the soup. Onion and celery are sautéed with butter, then fresh or frozen corn and peeled diced potatoes are added along with green chilies and diced chipotle peppers in adobo sauce for measured heat and smoky depth.
Chicken broth and half-and-half or cream are poured in to create a creamy liquid component. Cornmeal is blended into a small amount of broth and stirred back into the pot to thicken the chowder, producing a smooth, hearty texture without using flour or cornstarch. The chowder simmers to meld the flavors and tenderize the vegetables, while maintaining some texture in the corn and potatoes.
This chowder is often served in a homemade bread bowl, enhancing its warmth and rustic appeal. It offers a comforting mix of smoky, spicy, and creamy notes suitable for cool weather meals or anytime a rich, flavorful soup is desired.
Variations can include adding shredded chicken or substituting the bacon, adjusting spice levels by varying chipotle peppers, or using cornstarch for thickening instead of cornmeal. The chowder stores well refrigerated for up to a week and freezes for up to three months, though it is best to add potatoes after thawing for optimal texture.
Ingredients
- 3-4 lices Bacon , chopped
- 1 yellow onion , diced
- 2 ribs celery , chopped
- 2 Tablespoons butter
- 4 cups corn , fresh or frozen (about 5 ears)
- 1 large potato peeled and chopped
- 1-2 whole chipotle peppers in adobo sauce finely diced
- 4 ounce can green chiles undrained, mild, diced
- 4 cups chicken broth low-sodium
- 1 1/2 cups half and half , cream, or whole milk
- 1/2 teaspoon salt
- 3-4 Tablespoons cornmeal
Instructions
- Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
- Add the diced onion and celery and stir, cooking 3 to 4 more minutes.
- Add butter and stir until melted. Add corn. Stir and cook for one minute.
- Add chopped potato, green chilies and chipotle chilies.
- Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a low boil. Reduce heat to low.
- Ladle some of the soup broth into a bowl and stir 3 tablespoons of cornmeal into it, stirring until smooth. Pour into the soup pot. Cover and cook for 15 minutes over low heat.
- If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little broth.
- Serve in a yummy homemade bread bowl!
Notes
- Chipotle peppers in adobo sauce provide smoky heat; adjust quantity for desired spiciness.
- Russet or Yukon gold potatoes work best, but canned or frozen diced potatoes can be substituted in a pinch.
- For thickening, cornstarch slurry can replace cornmeal if preferred; whisk 2 tsp cornstarch with 1 tbsp water before adding.
- The chowder can be made in a slow cooker by cooking on low for up to 6 hours before adding cream and thickener.
- Make-ahead options include refrigerating for up to one week or freezing for up to three months; add potatoes fresh after thawing if frozen.
- Serving in a bread bowl adds a rustic touch and enhances the corn chowder experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 294mg | 12% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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