This creamy, cheesy soup is a great way to use up corn (fresh, canned, or frozen)! This corn chowder recipe is easy and always satisfying. It is delicious all year long!
I know it’s hard to think about soup in the summertime. I really can’t even cope with cold soup (really, that shouldn’t be a thing). But there is something different about corn chowder. I think that has a lot do with how much corn we eat in the summertime. Nothing beats the fresh corn this time of year.
But unlike a gazpacho, this corn chowder recipe is something that can be enjoyed all year long!
What Is A Chowder?
A chowder is a soup that is made with milk and cream is thickened with a roux. One of the most popular chowders is the clam chowder but you can make a chowder with anything.
What Do I Need For This Corn Chowder?
- Bacon
- Yellow onion
- Red potatoes
- Chicken stock
- Heavy cream
- Flour
- Frozen corn
- Jack cheese
- Cheddar
How To Make Corn Chowder
STEP ONE – Place bacon in a stockpot placed over medium heat. Cook bacon until crisp, remove and set aside. Remove all but one tablespoon of the bacon grease.
STEP TWO – Add the onions to the hot bacon grease. Sautee onions until soft and tender, about 5 minutes.
STEP THREE – Add chicken stock (or broth) to the stockpot. Bring broth to a boil and add your potatoes. Simmer until the potatoes are tender.
STEP FOUR – In a separate bowl, whisk together the heavy cream and the flour. Slowly add the cream mixture to the potato mixture; add frozen corn kernels, bacon (reserving some to crumble on each bowl), and both kinds of cheese. Season with salt and pepper to taste.
STEP FIVE – Bring mixture to a low boil, stirring until cheese is melted and mixture has combined. Serve with any reserved bacon.
Can Corn Chowder Be Frozen?
Yes, it can. Allow the soup to cool completely. Place soup in an airtight container or ziptop freezer bags. Freeze the chowder for up to 2 months.
To reheat the chowder, place the soup in a stockpot and stir well adding a splash of cream if necessary.
Corn Chowder Recipe Tips
This chowder can easily be prepared in your slow cooker by combing the broth, the onions, the potatoes, cooked bacon crumbles and the corn in your crockpot. Cover and cook on low for 3-4 hours. Stir in the cream and the cheese just before serving.
Feel free to add bell peppers, garlic, poblano peppers, or even green chilies to the pot as you sautee your onions.
This recipe is a great way to use up leftover corn on the cob!! Whether you grilled your corn or boiled it, don’t discard any uneaten ears!
Milk can be substituted for heavy cream.
Feel free to use any shredded cheese you desire!
Canned corn, roasted corn, sweet corn or even canned creamed corn can be used in this recipe.
What To Serve With Corn Chowder?
Honestly, corn chowder is pretty darn good all on its own. But a good loaf of homemade bread, a veggie sandwich, or even a BLT sandwich will all complement the corn flavor of the soup!
More Soup Recipes
Ramen Soup
This Ramen Noodle Soup could replace chicken noodle soup as the most comforting soup in the world!
The broth is full bodied, the ingredients simple and the process fast and easy!
Minestrone Soup
This hearty minestrone soup is going to get you through the winter season! This soup is filled with pasta and vegetables; it is filling and satisfying! Plus it comes together so quickly!
Potato Leek Soup Recipe with Bacon
A light and creamy potato leek soup that comes together so quickly and easily! This soup is made with simple ingredients and is perfect for those occassions when you need dinner on the table in a hurry!
Easy Vegetable Soup Recipe with Meatballs
This easy vegetable soup recipe with meatballs has a flavorful broth that will have your family running to the table!
Corn Chowder Recipe
This creamy, cheesy soup is a great way to use up corn (fresh, canned, or frozen)! This corn chowder recipe is easy and always satisfying. It is delicious all year long!
Ingredients
- 4 slices bacon
- 1 tablespoon bacon grease
- ¼ cup diced onion
- ½ lb halved red potatoes
- 6 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons flour
- 3 cups frozen corn
- 1 cup jack cheese
- 1 cup cheddar
Instructions
- Place bacon in a stockpot placed over medium heat. Cook bacon until crisp, remove and set aside. Remove all but one tablespoon of the bacon grease.
- Add the onions to the hot bacon grease. Sautee onions until soft and tender, about 5 minutes.
- Add chicken stock (or broth) to the stockpot. Bring broth to a boil and add your potatoes. Simmer until the potatoes are tender.
- In a separate bowl, whisk together the heavy cream and the flour. Slowly add the cream mixture to the potato mixture; add frozen corn kernels, bacon (reserving some to crumble on each bowl) and both kinds of cheese. Season with salt and pepper to taste.
- Bring mixture to a low boil, stirring until cheese is melted and mixture has combined. Serve with any reserved bacon.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 503Total Fat 34gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 12gCholesterol 100mgSodium 1343mgCarbohydrates 34gFiber 3gSugar 7gProtein 19g
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