Easy Corn Chowder Recipe
User Reviews
5
Easy Corn Chowder Recipe
Description
The Easy Corn Chowder recipe starts by roasting whole ears of corn still in the husk until tender, then removing the kernels to preserve natural sweetness and slight char. Bacon is cooked until crisp and rendered for its fat, which sautés onions, celery, red bell pepper, and garlic. Deglazing with cream sherry adds a subtle depth before incorporating the roasted corn kernels, diced potatoes, and chicken stock.
The chowder is brought to a boil, then thickened with a cornstarch and water slurry to achieve the thick, stew-like texture characteristic of chowders. Half and half enriches the soup, lending creaminess without overwhelming richness. Seasonings including salt, black pepper, Tabasco, and Worcestershire sauce are added to balance and enhance the flavors.
This chowder is filling enough to serve as a main course and works well accompanied by crusty bread or light salads. The bacon provides a smoky note that complements the sweetness of the corn, while the potatoes add body and bite. Garnishing with fresh green onions gives a fresh contrast to the creamy base.
You can make this chowder up to three days ahead or freeze it for longer storage, thawing before reheating gently on the stove. If reheating requires thickening or re-seasoning, add a small slurry or salt to adjust. Frozen or canned corn kernels can substitute fresh roasted corn for convenience, though the roasted flavor is unique to the recipe. Selecting fresh corn with firm husks and moist silk helps ensure sweet kernels.
Ingredients
- 8 corn on the cob unshucked ears
- 10 lices Bacon chopped
- 1 sweet onion peeled and small diced
- 4 celery small diced stalks
- 1 red bell pepper seeded and small diced
- 3 garlic finely minced cloves
- 1/3 cup cream sherry
- 10 each red potato large diced
- 80 ounces chicken stock
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cups half and half
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- Tabasco sauce to taste
- Worcestershire sauce to taste
- green onion fresh sliced for garnish
Instructions
- Add the corn in the husk onto a sheet tray, place it on the middle rack in the oven at 425°, and cook for about 25 minutes or until tender.
- In a large hot pot on medium-high heat, render the bacon fat and cook the bacon until it becomes crispy. Once it's cooked, remove the bacon lardons from the pan, turn down the heat to medium, add the onions, celery, peppers, and garlic, and saute for 4 to 5 minutes.
- Continue to sweat the vegetables over low heat for 10-15 minutes
- Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains.
- Now, remove the corn from the oven and cool slightly before shucking and trimming the kernels off the cob. Add them to the pot with sautéed vegetables along with the potatoes.
- Pour in the stock, turn the heat to high, and bring the soup to a boil.
- Whisk the cornstarch and water in a small bowl to make a slurry. Then, whisk the slurry or roux into the soup until it becomes very thick, as a chowder should be.
- Cook it for a few more minutes over medium-low heat. The technical term is called nappe, which means the soup can coat the back of a spoon.
- Whisk in the ½ and 1/2 and add back in the crispy bacon lardons, salt, pepper, Worcestershire sauce, and Tabasco sauce.
- Garnish with optional green onions and additional crispy bacon lardons.
Notes
- This chowder can be prepared up to three days in advance for convenience.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to three months; thaw in the fridge before reheating.
- Reheat gently on low heat; re-season with salt and pepper and re-thicken with a small cornstarch slurry if needed.
- Frozen or canned corn kernels may substitute fresh roasted corn when fresh corn is not available.
- Choosing fresh corn includes checking for firm husks without blemishes and moist silk on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 518mg | 22% |
| Potassium | 659mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 23mg | 26% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
