Corn Chowder Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
8 cups
-
Calories
321 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Corn Chowder Recipe
Description
This Corn Chowder begins by extracting flavor from corn cobs simmered in a blend of chicken broth, milk, and heavy cream to create a rich corn stock. The chowder itself is prepared by sautéing chopped bacon until browned, then cooking diced onion, celery, and carrots in the bacon fat until softened. Potatoes and corn kernels are added to the pot with salt, black pepper, and cayenne pepper, and the corn stock is poured in. The mixture cooks until the potatoes become tender.
The chowder balances the sweetness of fresh corn with the smoky saltiness of bacon and the earthiness of root vegetables, finished with a subtle kick from cayenne pepper. The creamy broth enriched by milk and cream provides a smooth and hearty texture. Chopped chives add a fresh herbaceous note when served.
Fresh corn is preferred, but when out of season, a mix of frozen and creamed corn or canned corn can substitute, maintaining the chowder's signature flavor. Adding a smooth puree of part of the soup helps increase creaminess without adding extra dairy or thickeners.
Removing the silk from the corn kernels ensures a smooth texture. Adjust seasoning as needed since sweetness can vary with fresh corn. Leftover chowder can be reheated gently to preserve texture and flavor.
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 kernel reserve cobs for stock, from 4-5 ears corn
- 4 oz Bacon 4 slices, chopped
- 1 onion finely diced (1 1/2 cup, large
- 1 carrot cut into 1/4" dice (1 cup, large
- 3 celery finely diced (1 cup, stalks
- 1 lb yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
- 2-3 tsp salt or to taste, sea salt
- 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 from corn kernels to avoid stringy texture in the chowder.
- Use frozen or canned corn when fresh is unavailable; adding creamed corn enhances flavor.
- Puree a portion of the cooked soup to increase creaminess if desired.
- Adjust salt to balance sweetness depending on corn used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
