Corn Chowder is creamy, comforting and full of flavor! Made with an abundance of fresh sweet corn, tender potatoes,Truly this chowder is too hard to resist and can be enjoyed all time long !
Corn Chowder Recipe
Don’t we all crave this time of year? Not only do we get those relaxing beach days, backyard cookouts, and weekend hikes to soak up that summer sun but it also means getting some of the best food of the year while all the fresh produce is in season.
It’s that time of year where you’ll find fresh corn on the cob galore, especially if you’re in the U.S. near the plethora of local growers. If you’re like us you’re likely eating it multiple times throughout the week and looking for more ways to use it and this corn chowder is one of the best ways to put it to good use!
It has everything you’d want in a corn chowder and then some. Nothing fancy, just tasty homestyle comfort food at its best!
How to Make a Thicker Corn Chowder
For a heartier soup, add an extra potato. Or, before serving the chowder, mash it with a potato masher to give it a thick-but-chunky texture. You could also pulse it with an immersion blender. For a smoother texture, puree about a third of the chowder in a bender or food processor.
What to Serve With Corn Chowder
You can’t go wrong with crusty bread and a simple green salad. For something more substantial, grill a few chicken breasts
Can I Use Frozen Corn?
Key to the best corn chowder is to use the best corn on the cob you can find. It is the prominent flavor here after all and most important part of this soup. If your only option is frozen corn then yes it will work and it will make it easy, but when you have access to fresh corn use that for best results.
CAN YOU FREEZE CORN CHOWDER?
I love freezing soups, but due to the dairy and potatoes in this one, I don’t recommend freezing it as is. If you REALLY want to try it, here’s what I would try:
- Skip adding the half and half during step #8. Instead, add it in when reheating the soup.
- 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 half and stir to heat. Serve as directed.
CAN CORN CHOWDER BE MADE IN THE SLOW COOKER?
Absolutely! I get it, some days the last thing you want to do is stand by the stove for 30 minutes. On those days, the slow cooker is my best friend! Slow cooker directions are listed below the recipe.
CAN YOU ADD CHICKEN OR CHEESE TO THIS CORN CHOWDER?
Sure can! Sometimes I add about a cup or so of shredded cheddar cheese to the soup, or add a sprinkling of cheese when serving. Chicken is also a fabulous addition!
TASTY CORN CHOWDER !!
Ingrédients
- 2 tablespoons butter
- 4 scallions, white bulbs and green tops chopped and reserved separately
- 1 red bell pepper, chopped
- 2 ribs celery, chopped
- 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
- 4 cups fresh corn kernels (cut from about 8 ears)
- 1 bay leaf
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 teaspoons salt
- 2 cups milk
- 1/4 teaspoon fresh-ground black pepper
- Sour cream, for serving (optional)
Instructions
- In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
- In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
Notes
Notes :
If you want to use frozen corn, puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You could add a pinch of sugar, too.