Creamy Corn Chowder: A Delightful Comfort Soup

This corn chowder is a creamy, savory delight that warms the soul. It’s easy to make and perfect for cozy family dinners. This recipe celebrates fresh corn’s natural sweetness and delivers a comforting bowl of goodness that’s sure to please everyone.

Corn Chowder Recipe Overview

Ingredients for Corn Chowder

Key Ingredients for Corn Stock

For the corn stock, you will need 4 cups chicken broth, 1 1/2 cups milk, and 1 cup heavy cream. This combination creates a rich base for your chowder.

Essential Ingredients for Chowder

For the corn chowder itself, gather 4 cups corn kernels (from 4-5 ears of corn), making sure to reserve the cobs for the stock. Also, you will need 4 oz (4 slices) 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), and 1 lb Yukon potatoes (peeled and cut into 1/4″ thick pieces). Season with 2-3 tsp sea salt (or to taste), 1/4 tsp black pepper, and 1/4 tsp cayenne pepper (or to taste). Finally, chop 2 Tbsp chives for garnish.

How to Make Corn Stock

Start by cutting kernels from the corn cobs and set them aside. Place the cobs in a stockpot and add the chicken broth, milk, and cream. Bring this mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. Afterward, remove and discard the cobs before using the stock.

Preparing Fresh Corn for Chowder

Steps to Cut Corn off the Cobs

To prepare fresh corn, you’ll want to slice the kernels off the cob carefully. Use a sharp knife and a steady hand, and keep a bowl handy to catch the kernels as they fall.

Step-by-Step Instructions for Corn Chowder

Cooking the Bacon and Vegetables

In a 5 Qt Dutch oven over medium-high heat, cook the chopped bacon until browned, then remove it with a slotted spoon and set aside. In the same pot, add the onion, celery, and carrot to the bacon fat. Cook this mixture uncovered, stirring occasionally, until the onion is soft, which takes about 7-8 minutes.

Combining Ingredients and Simmering

Next, add the potatoes, corn kernels, salt, black pepper, and cayenne pepper to the pot. Pour in the corn stock, bring it to a light boil, and then let it simmer uncovered for 10-15 minutes or until the potatoes are tender. Adjust the seasoning as needed before serving.

Tips for Storing Corn Chowder

Refrigeration Guidelines

To store your corn chowder, cool it to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days.

Freezing Considerations

Freezing is not recommended due to potential separation of dairy and texture changes in potatoes. To reheat, warm the soup in a saucepan over low heat, stirring frequently, or microwave in intervals, stirring every 30 seconds.

Variations and Substitutions

Using Frozen or Canned Corn

If fresh corn isn’t available, feel free to use frozen or canned corn as substitutes. Both work beautifully in this recipe and save prep time.

Alternative Ingredients for Flavor

You can also add different vegetables such as bell peppers or zucchini for a twist on the classic flavor profile. Experiment with herbs like thyme or bay leaves for added depth.

Serving Suggestions

Garnishing Your Corn Chowder

When serving, ladle the chowder into bowls and garnish with the reserved bacon and chopped chives. This adds a lovely touch of color and a burst of freshness to each bowl.

FAQs

Related Recipes to try

• Chicken Pot Pie Soup
• Cajun Potato Soup
• Broccoli Cheddar Soup
• Vegetable Beef Soup

Conclusion

This creamy corn chowder recipe is not only delicious but also a fantastic way to enjoy fresh corn. It’s perfect for family dinners and can be easily adjusted to fit your taste preferences. For more delicious recipes, check out our Pinterest page at Artemis Recipes.

Creamy Corn Chowder: A Delightful Comfort Soup

The Bright Food

This creamy corn chowder is a delightful comfort soup, perfect for warming up on a chilly day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course, Soup

Cuisine American

Servings 6 servings

Equipment

• stockpot
• 5 Qt Dutch oven
• slotted spoon

Ingredients

  

For the Corn Stock

• 4 cups chicken broth
• 1 ½ 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 cup)
• 1 large carrot, cut into 1/4″ dice (1 cup)
• 3 stalks celery, finely diced (1 cup)
• 1 lb Yukon potatoes, peeled and cut into 1/4″ thick pieces
• 2-3 tsp sea salt, or to taste
• ¼ tsp black pepper
• ¼ tsp cayenne pepper, or to taste
• 2 Tbsp chives, chopped, for garnish

Instructions

 

• Cut kernels from the corn cobs and set aside. Place the cobs in a stockpot.

• Add chicken broth, milk, and cream to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Remove and discard the cobs before using the stock.

• In a 5 Qt Dutch oven over medium-high heat, cook the chopped bacon until browned. Remove with a slotted spoon and set aside.

• In the same pot, add onion, celery, and carrot to the bacon fat. Cook uncovered, stirring occasionally, until the onion is soft (about 7-8 minutes).

• Add potatoes, corn kernels, salt, black pepper, and cayenne pepper. Pour in the corn stock, bring to a light boil, and simmer uncovered for 10-15 minutes or until the potatoes are tender. Adjust seasoning as needed.

• Serve in bowls, garnished with reserved bacon and chopped chives.

Notes

– To refrigerate, cool the soup to room temperature before transferring to airtight containers. It can be stored in the refrigerator for up to 4 days.
– Freezing is not recommended due to potential separation of dairy and texture changes in potatoes.
– To reheat, warm the soup in a saucepan over low heat, stirring frequently, or microwave in intervals, stirring every 30 seconds.

Keyword comfort food, corn chowder, creamy, soup