Corn Chowder Recipe
User Reviews
5.0
2,370 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
8 cups
-
Calories
321 kcal
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Course
Main Course, Soup
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Cuisine
American
Corn Chowder Recipe
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This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
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Ingredients
For the Corn Stock:
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
For the Corn Chowder:
- 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock*
- 4 oz (4 slices) bacon, chopped
- 1 large onion finely diced (1 1/2 cup)
- 1 large carrot cut into 1/4" dice (1 cup)
- 3 stalks celery finely diced (1 cup)
- 1 lb yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
- 2-3 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 Tbsp chives chopped, to garnish
Instructions
How to Make Corn Stock:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
- Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Notes
- *Remove Silk Threads - After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.
- *Fresh Corn Substitutes: when fresh corn on the cob is not in season, you can use frozen or canned corn or a combination. Frozen Corn: Add 3 cups frozen corn to the pot along with a 15 oz can of creamed corn for a tastier broth. Canned Corn: Use (2) 15 oz cans corn and (1) 15 oz can creamed corn. Add frozen or canned corn when you would normally add the corn kernels in step 3.
- Add 3 cups frozen corn to the pot along with a 15 oz can of creamed corn for a tastier broth.
- Use (2) 15 oz cans corn and (1) 15 oz can creamed corn. Add frozen or canned corn when you would normally add the corn kernels in step 3.
- **Season to taste: Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.
- FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbs
30g
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Cholesterol
53mg
(18%)
Sodium
767mg
(32%)
Potassium
699mg
(20%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2080IU
(42%)
Vitamin C
13.3mg
(15%)
Calcium
108mg
(11%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbs | 30g | |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 767mg | 32% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2080IU | 42% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 108mg | 11% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,370 reviews
Excellent
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