Corn Chowder
Corn Chowder is a delicious and hearty soup that is perfect for any time of the year. Made with tender chunks of sweet corn,potatoes, and savory bacon, this soup is a perfect balance of flavors and textures. It is a classic comfort food that is both filling and satisfying and can be served as a main dish or as a side to your favorite entree. With its creamy, rich, and slightly sweet taste, Corn Chowder is sure to become a favorite in your soup recipe collection. Whether you are looking for a quick and easy weeknight meal or a comforting dish for a cold winter evening, this Corn Chowder recipe is a must-try.
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 kernels (from 4-5 ears of corn),reserve cobs for stock
- 4 oz (4 slices) bacon, chopped
- 1 large onion, finely diced (1 1/2 cups)
- 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 into1/4" 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
Instructions
How to Make Corn Stock:
- Cut the corn kernels from the cobs and set them aside for later use in the chowder. Place the corn cobs in a stockpot.
- Add 4 cups of broth, 1 1/2 cups of milk, and 1 cup of cream to the stockpot with the corn cobs. Bring the mixture to a boil,then reduce the heat and let it simmer uncovered for 20 minutes while you make the chowder.
- Use tongs to remove the corn cobs from the pot and discard them. The resulting liquid is your corn stock, which you can use in the corn chowder recipe below.
How to Make Corn Chowder:
- Place a 5-quart Dutch oven on the stove over medium-high heat. Add chopped bacon and cook, stirring occasionally, until it's browned. Remove the bacon bits with a slotted spoon and set them aside.
- In the same pot with the bacon fat, add chopped onion, celery, and carrot. Cook the mixture uncovered, stirring occasionally,until the onion is soft (around 7-8 minutes).
- Add sliced potatoes, 4 cups of corn kernels, 2 teaspoons of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper to the pot. Pour in the corn stock you made earlier, bring the mixture to a light boil, then let it simmer uncovered for 10-15 minutes or until the potatoes are tender. Season with additional salt and pepper to taste.
- Ladle the corn chowder into bowls and garnish with the reserved bacon and chopped chives. Enjoy!
Notes
- Calories: 321kcal
- Fat: 19g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 3g
Nutrition
Calories: 321kcalCarbohydrates: 30gProtein: 10gFat: 19gFiber: 3g
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