Corn Chowder is a perfect soup for these beautiful Fall Days. The nights are starting to get cold and Corn Chowder with the fresh new potato harvest, is a perfect combinations.
One of the great things about this soup is that it has some nice chunks, like your potatoes, and carrots that make it taste like a full meal. And don’t forget the bacon!
What Ingredients Do I Need For Corn Chowder?
Here’s a list of ingredients you’ll need to make this Soup (scroll down for the full recipe):
- Chicken broth
- Vitamin D milk
- Heavy cream
- Fresh corn
- Bacon
- Onion, white or yellow
- Celery, finely chopped
- Carrots
- Potatoes
- Salt
- Black pepper
- Cayenne pepper
- Garnish with cracker crumbs, grated cheese, chives or parsley
How Do I Make Corn Chowder?
Here’s the simple steps you’ll follow to make this Soup (scroll down for the full recipe):
- Slice the kernels from the cobs and set them aside for future use.
- In a large pot, place the broth, milk, and cream. Allow this to simmer for 25 – 30 minutes.
- In a 4 – 5 quart Dutch oven, place the chopped bacon over medium heat, stirring to brown.
- Then in the pan with the bacon grease, place the chopped onion, celery and sliced carrots, and cook for about 6 – 7 minutes on medium to low heat.
- Next add the corn, potatoes, salt, pepper, and the cayenne pepper. Add the milk mixture and allow the mixture to boil. Then let your chowder simmer uncovered for 10 – 15 minutes. Enjoy your soup and garnish as you wish.
Tips and Tricks For Corn Chowder:
- I like to put my bacon on a cookie sheet or baking pan and place it in the oven for 30 minutes on 350 degrees, or as long as you like to make it as crunchy as you like.
- You can use whatever kind of potatoes that you like, but I like to use Yukon gold, as they stay a little firmer when cooked.
- If you like your soup a little thinner, you can add the juice from the corn a little at a time to make it the consistency that you like.
How is Chowder Different From Soup?
- Soups can be light, thin and clear, while chowder is characterized as being rich, thick and creamy.
- Chowder usually contains large chunks of meat and vegetables.
- Corn chowder has corn as a main ingredient.
More Tasty Soups For You:
Olive Garden Copycat Zuppa Toscana Soup
Yield: 8
Corn Chowder
Corn Chowder is a perfect soup for those cooler nights. You will love to make it using fresh corn cut from the cob.
Prep Time
1 hour
Total Time
1 hour
Ingredients
- 4 cups chicken broth or (4 cups of water and 4 tsp better than bouillon, chicken flavored)
- 1 1/4 cups vitamin D milk
- 1 cup heavy cream
- 4 cups fresh corn, cut off the cob, or you can use frozen corn
- 4 nice thick slices of bacon, cut into smaller pieces
- 1/2 onion, white or yellow, finely chopped (about 3/4 cup)
- 3 stalks of celery, finely chopped
- 1 cup peeled, sliced, carrots
- 3 medium potatoes, peeled and cubed into small chunks
- 1 1/2 teaspoons salt (I use real salt)
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (this really enhances the flavor)
- Garnish with cracker crumbs, grated cheese, chives or parsley
Instructions
- Slice the kernels from the cobs and set them aside for future use.
- In a large pot, place the broth, milk, and cream. Allow this to simmer for 25 - 30 minutes.
- In a 4 - 5 quart Dutch oven, place the chopped bacon over medium heat, stirring to brown. Then remove the bacon and set it in a small bowl or on a plate.
- Then in the pan with the bacon grease, place the chopped onion, celery and sliced carrots, and cook for about 6 - 7 minutes on medium to low heat or until the onion is nice and translucent.
- Next add the corn, potatoes, salt, pepper, and the cayenne pepper. Add the milk mixture and allow the mixture to boil. Then let your chowder simmer uncovered for 10 - 15 minutes. Enjoy your soup and garnish as you wish.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 320Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 45mgSodium 966mgCarbohydrates 41gFiber 5gSugar 9gProtein 9g