Corn Chowder
User Reviews
5.0
183 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 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
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This easy Corn Chowder recipe is hearty, flavorful, and loaded with fresh corn, bacon, potatoes, green chilies, and chipotle peppers!
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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 mild diced green chiles , undrained
- 4 cups low-sodium chicken broth
- 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 can be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (less for milder heat) dice them and add to the soup.
- Potato: russet or yukon gold will work. I even use canned diced potatoes or diced frozen potatoes when I'm in a hurry.
- Chicken Corn Chowder: Add shredded chicken, or swap it out for the bacon.
- Cornstarch: I love the texture the cornmeal provides, but to thicken chowder with cornstarch, make a cornstarch slurry by whisking together 2 teaspoons of cornstarch with 1 tablespoon of water and stir the slurry into the soup. Cook for a few minutes to allow it to thicken.
- Slow Cooker: Follow directions as listed, but before adding the half and half, place in slow cooker on low for up to 6 hours. Add half and half and thicken right before serving.
- Make Ahead Instructions: Corn chowder tastes great up to one week later, so it's a great soup to make ahead of time!
- Freezing Instructions: Freeze for up to 3 months. For best results, I recommend waiting to add the potatoes and half and half until after thawing and heating the frozen soup.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
30mg
(10%)
Sodium
294mg
(12%)
Potassium
622mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
512IU
(10%)
Vitamin C
10mg
(11%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
183 reviews
Excellent
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