Corn Chowder Recipe

Fresh Corn Chowder loaded with summer corn at its peak of freshness. If you love the comfort of Clam Chowder, this corn chowder recipe is sure to become a new favorite. This crowd-pleasing soup is perfect for entertaining on cool summer nights.

Corn Chowder Recipe

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.

Prep: 15min

Total: 45min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, Saturated Fat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 4 cups chicken broth
• 1 1/2 cups milk
• 1 cup heavy cream
• 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)

Instruction:

1. 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.
2. 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.

Corn Chowder

Corn Chowder is a delicious creamy soup recipe made from scratch that you will fall in love with. This recipe makes a great side dish, but is perfect as the star of your dinner show.

Prep: 15min

Total: 75min

Yield: 6

Serving Size: 1.8 cups

Nutrition Facts: calories 452 kcal, Carbohydrate 59 g, Protein 10 g, Fat 22 g, Saturated Fat 11 g, Cholesterol 63 mg, Sodium 694 mg, Fiber 2 g, Sugar 2 g, servingSize 1.8 cups

Ingredients:

• 4 slices of thick cut bacon (diced into small pieces)
• 5 cups chicken stock
• 1 small onion (diced)
• 2 cloves of garlic (minced)
• 8 cobs of corn
• 1/3 cup all purpose flour
• 1 1/2 pounds Yukon Gold potatoes (diced into 1/2 inch pieces)
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 cup heavy cream
• salt and pepper

Instruction:

1. In a large stew pot, cook the bacon over medium heat until crisp, stirring often.
2. Add the onions, cooking until they are translucent and very soft, about 5 minutes.
3. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn’t burn.
4. Stir in the flour, coating all the onions and the bacon. Continue cooking about a minute until the flour begins to brown, it will be very thick and gummy.
5. Very gradually, pour in the chicken stock. Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour mixture. There should be no visible liquid between each pour. Continue this way until you use all the liquid, pouring more quickly at the end. This should take no more than about a minute or two.
6. Add the potatoes, corn, thyme, and bay leaves and increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.
7. Stir in the cream, and let heat through for a minute. Season with salt and pepper to taste. The amount of salt you add will vary depending on your bacon and chicken stock. We added 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper at the end.

Corn Chowder

Total: 0 1h10min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 285, Fat 11g, Saturated Fat 4g, Carbohydrate 36g, Fiber 4g, Sugar 8g, Protein 11g, Cholesterol 19mg, Sodium 800mg

Ingredients:

• 4 slices bacon, sliced to 1/4-inch pieces
• 1 tablespoon butter
• 3 cloves garlic, roughly chopped
• 2 stalks celery, medium dice
• 1 medium carrot, medium dice
• 1 onion, medium dice
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups homemade or low-sodium chicken stock
• 4 ears corn, kernels removed or 12 ounces frozen corn kernels
• 1 medium baseball-size red potato, medium dice
• 1 teaspoon chopped fresh thyme
• 2 cups whole milk

Instruction:

1. Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
2. Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

Hearty Homemade Corn Chowder

Cozy up to a big bowl of this homemade corn chowder! Easy to make with either fresh or frozen corn, it’s a great year-round soup!

Prep: 15min

Total: 50min

Yield: 6

Ingredients:

• 8 slices bacon, diced
• 2 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 5 cups water ((chicken broth or vegetable broth may be substituted))
• 8 ears yellow sweet corn ((husks and silks removed))
• 1 lb. yukon gold or baby red potatoes (, sliced into 1/2 inch pieces)
• 1/4 tsp dried thyme
• 1/4 tsp smoked paprika
• salt and black pepper, to taste
• 1 cup half and half or heavy cream
• handful of chopped fresh chives

Instruction:

1. Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
2. Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
4. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
5. While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
6. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
7. Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
8. Add in half and half, reserved corn juice, and about half the chives. Stir in and heat through.
9. Serve sprinkled with remaining chives and cooked bacon pieces, if desired.

Comfort Corn Chowder

FAQ

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