Recipes

Corn Chowder Recipe

July 11, 2020  Izza Imran Avatar
Corn Chowder Recipe

For Corn Stock

4 cups chicken broth4 cups chicken broth
1/2 cups milk1/2 cups milk
1 cup heavy cream1 cup heavy cream

For Corn Chowder

corn kernels (reserve cobs for stock)4 cups 
bacon, chopped4 oz.
large onion finely diced1 1/2 cup
 large carrot cut into 1/4" dice1 cup
celery finely diced1 cup
Yukon potatoes (peeled and cut into 1/4" thick pieces)1 lb. 
sea salt 2-3 tsp. or to taste
black pepper1/4 tsp.
cayenne pepper 1/4 tsp.
 Chives chopped, to garnish2 tbsp. 

We have brought you a delicious recipe to relish the summers. I have recently tried this corn chowder recipe and guess what? It has become my family’s new favourite. Another interesting thing is that it only costs $10-$12. So, let’s get started.

Ingredients

For Corn Stock

For Corn Chowder

  • 4 cups corn kernels reserve cobs for stock
  • 4 oz. 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

Directions

For corn stock

  1. Cut the kernel into pieces and set aside.
  2. Place the bare cobs in a stockpot.
  3. Now add chicken broth, milk, and cream to the pot. Bring it to a boil.
  4. Now reduce the heat and cook for 20 minutes.
  5. Remove cobs and keep corn stock for use later.

For corn chowder

  1. Put a pot over medium flame. Add chopped bacon and stir until brown.
  2. Remove bacon and set aside.
  3. In the same pot add chopped onion, carrots, and celery. Cook for 7-8 minutes.
  4. Now add sliced potatoes, 4 cups of corn kernels, cayenne pepper, salt, and black pepper.
  5. Now add corn stock and bring it to a boil.
  6. Uncover the pot and cook for 15-20 minutes or until the potatoes are tender.
  7. Pour into a serving pour and garnish with bacon and chopped chives.

Corn Chowder

FAQs

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Can you freeze corn chowder?

Cool soup completely, then add to freezer-safe containers and freeze 1-2 months. To thaw, place containers in the refrigerator overnight or until thawed completely. Reheat in Dutch oven or soup pot and once heated through, add half and a half and stir to heat. Serve as directed

How do you thicken corn chowder?

Add Flour, Cornstarch, or Other Thickener: Starches thicken the soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

What makes a chowder a chowder?

A chowder is a thick, rich, chunky soup usually made with a white sauce base though Manhattan chowders have a tomato base. Originally, it was a fishermen’s stew made with seafood but today, vegetable chowders are common such as corn chowder and potato chowder.


Is it better to thicken with flour or cornstarch?

Cornstarch is good for thickening foods like sauces, puddings, and pie fillings. But because it’s pure starch, cornstarch has twice the thickening power of flour. So you would have to use twice as much flour to achieve the same thickening as cornstarch.

Servings

6

Calories in serving

580

Prep

15 min

Cook

30 min

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    Skill Level

    Easy