Easy Smoky Sweet Corn Chowder
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
355 kcal
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Course
Main Course, Soup
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Cuisine
American
Easy Smoky Sweet Corn Chowder
Description
Easy Smoky Sweet Corn Chowder brings together corn kernels, crisp bacon, and a medley of vegetables including celery, onion, fennel, garlic, and diced potatoes. The broth is developed by gently simmering corn cobs and optional ham hocks with fresh sprigs of rosemary, thyme, and a bay leaf in water, concentrating their flavors. After removing these flavoring ingredients, part of the soup is blended until creamy, then combined back into the pot, giving the chowder a smooth yet hearty consistency. Finished with cream and white wine, the chowder balances sweet corn and smoky undertones from the bacon, making it substantial and flavorful without heaviness.
The chowder’s texture ranges from tender vegetable chunks to a smooth broth base, making it rich yet approachable. The bacon fat used for sautéing the vegetables imparts a savory depth, while the herbs provide aromatic notes. This chowder can be served as a main course or starter and pairs well with crusty bread for dipping.
The recipe advises crisping the bacon first to render fat for cooking vegetables, and blending only a part of the soup to maintain a creamy yet textured body. Optional ham hocks increase smokiness. Removing bones and herbs before blending ensures a clean, smooth chowder. Adding cream and a splash of white wine at the end rounds out the flavor profile.
Ingredients
FOR THE CORN CHOWDER:
- 4 lices Bacon chopped
- 4 corn cut off the cob (or 12 ounces) frozen corn kernels, large ears
- 2 celery finely diced, stalks
- 1 large vidalia onion finely diced, or other sweet onion
- ¾ pound potato peeled and cut into 1/2" dice
- ½ fennel bulb finely diced
- 2 large garlic minced, cloves
- 2 prigs rosemary
- 4 prigs thyme fresh
- 1 bay leaf
- 5 cups water
- 2 ham hocks Optional
- ½ cup cream
- 2-3 tablespoons white wine
Instructions
CRISP THE BACON:
- In a large soup pot or Dutch Oven over medium high heat add the bacon and cook, stirring occasionally until crisp and the fat has been rendered. Transfer the bacon to a dish lined with paper towels to absorb excess grease.
SAUTÉ THE VEGETABLES:
- Add the corn, celery, onion, fennel, garlic and half of the diced potatoes to the pot with bacon fat. Sauté for 3-4 minutes or until tender and the onions and celery are slightly translucent.
SIMMER THE CORN BROTH:
- Tie the rosemary and thyme with a kitchen string into a small bundle and add to the pot. Add the bay leaf, water, ham hocks (if using) and corn cobs (if using). Bring the pot to a boil, then reduce the heat and simmer (with the lid tightly secured) for 20 minutes.
- Use a pair of tongs to fish out the ham hocks, corn cobs, bay leaf and bundle of herbs. Discard.
FINISHING THE CORN CHOWDER:
- Ladle 4 cups of broth and vegetables from the soup to a blender. Blend until very smooth and creamy. Transfer back to the dutch oven and stir to combine.
- Add the remaining diced potatoes, cream and white wine. Return the pot to a simmer over medium heat with the lid tightly secured. Simmer for 10 minutes or until the potatoes are tender.
TASTE AND GARNISH:
- Taste the soup for seasonings and adjust with salt, pepper (or even a teaspoon of sugar to bring out the sweetness).
- Ladle the soup into bowls and garnish with the reserved bacon and your favorite garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 249mg | 10% |
| Potassium | 512mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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