How to Make the Best Corn Chowder 🥣
Chilly days call for warm bowls of sweet, smoky Corn Chowder. This incredible soup can be made any time of year and comes together quickly, thanks to frozen corn.
- 12 ounces bacon (chopped (see note 1))
- 2 large onions (chopped (about 3 cups))
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground turmeric ((see note 2))
- 6 cups chicken broth
- 1 pound thin-skinned potatoes (unpeeled and diced (see note 3))
- Salt and freshly ground black pepper
- 2 pounds frozen corn ((see note 4))
- 1 cup half-and-half ((see note 5))
- 6 ounces sharp cheddar cheese (grated)
- chopped fresh chives (for garnish, optional)
- In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
- Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender when pierced with a paring knife, about 15 minutes.
- Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with chives if desired.
MY LATEST RECIPES
Chowder may be my favorite way to enjoy sweet corn. As soon as I down one bowl, I’m aching for another. This recipe is made with bacon and diced potatoes, and they add a heartiness that I absolutely love.
To make things even easier, I use frozen sweet corn. It’s easy to find and plentiful year round. But if fresh whole corn is still popping up at the market, fresh corn wins.
Recipe ingredients
Bacon: Chopped bacon adds a smoky counterpart to the sweet corn. Corn chowder with ham is is just as fabulous.
Turmeric: This golden-hued spice boosts the yellow color of soup naturally and adds a subtle flavor.
Potatoes: Look for the thin-skinned new baby potatoes of any color.
Corn: To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 12 ears of corn (you may need to work in batches) and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and proceed with the recipe.
Half and half: Substitute 4 ½ teaspoons melted butter plus enough whole milk to equal 1 cup for the half and half.
Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender when pierced with a paring knife, about 15 minutes. Stir in corn, half-n-half, cheese, and bacon.
Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Garnish with chives if desired.
Recipe tips and variations
Yield: This Corn Chowder recipe makes a lot of soup: 16 cups or 4 quarts, enough for 8 generous servings of 2 cups each. For a party or buffet with other main dishes, plan on 1 cup of soup per person.
Freezer: Soups with dairy may have a grainy texture and separate when you thaw them out. So, I don’t recommend freezing this soup.
Spicy: Dice up some fresh jalapeños or serranos and add with the corn in step 3, and serve with plenty of hot sauce.
Seafood: Don’t skip the bacon! Just add some peeled, deveined baby shrimp or lump crabmeat in with the corn and cook until just tender.
What is the difference between corn soup and corn chowder?
Soups can vary in texture and be thin and brothy, while a chowder is thick, hearty, and rich.
What goes well with corn chowder?
Corn chowder is excellent with sandwiches like grilled cheese or BLTs. Or, serve with chunks of bread or rolls for dipping.
Can I make corn chowder with fresh corn?
To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 12 ears of corn (you may need to work in batches) and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and proceed with the recipe.
