Corn chowder recipe

Corn chowder is a quintessential comfort food that embodies the essence of warm, inviting meals. This creamy, flavorful soup is a perfect blend of sweet summer corn, tender potatoes, and savory bacon, all simmered in a rich, velvety broth. The aroma of sautéed onions and celery fills the kitchen, teasing the senses and beckoning everyone to gather around the table. This corn chowder recipe is a testament to the rich culinary traditions of New England, where hearty soups and stews have long been staples of family gatherings and cozy nights in. Whether you’re using fresh corn from the garden or frozen kernels, this recipe ensures that every spoonful is a delight for the taste buds.

Ingredients:

• 4 cups corn kernels (from 4-5 ears of corn)
• 4 oz (4 slices) bacon, chopped
• 1 large onion, finely diced (about 1.5 cups)
• 3 stalks celery, finely diced (about 1 cup)
• 1 lb Yukon Gold potatoes, peeled and cut into ¾ inch dice
• ¼ teaspoon smoked paprika
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• Ground black pepper to taste
• 2 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup whole milk
• Optional: Chopped chives for garnish

Instructions:

1. Prepare the Corn: Shuck the corn and cut the kernels off the cobs over a medium bowl. Reserve the cobs for making the corn stock.

2. Cook the Bacon: In a large Dutch oven or heavy pot (around 5 quart), cook the bacon over medium-high heat until browned and crispy. Remove the bacon bits to a paper towel-lined plate, reserving the rendered bacon fat in the pot.

3. Cook Vegetables: Add the onion, celery, and corn kernels to the pot with the bacon fat. Cook over medium heat until the vegetables are starting to soften, about 5 minutes. Sprinkle with smoked paprika, dried thyme, salt, and pepper.

4. Make Soup Base: Reduce the heat to medium-low. Sprinkle flour over the vegetables and stir until evenly coated, about 30 seconds. Gradually add the chicken broth, stirring constantly until smooth. Stir in the heavy cream and whole milk.

5. Simmer the Chowder: Add the potatoes to the pot and bring to a simmer. Cook for 15-20 minutes or until the potatoes are tender. If you prefer a thicker and creamier chowder, whisk 1 tablespoon of cornstarch into 1 tablespoon of cold milk. Stir this slurry into the chowder and continue to simmer for another 5-10 minutes, stirring constantly, until thickened.

6. Season and Serve: Remove from heat and season with additional salt and pepper if needed. Serve the chowder hot, garnished with reserved bacon bits and chopped chives if desired.

Top Tips:

1. Use Fresh Corn: Fresh corn is unbeatable in this recipe. Cooking the cobs with the soup makes it so flavorful, and the fresh corn is so creamy. However, frozen or canned corn can be used as alternatives.

2. Choose the Right Potatoes: Yukon Gold potatoes hold their shape well in the soup, while Russet potatoes will break down and make the soup thicker and creamier.

3. Don’t Overcook the Bacon: Cook the bacon until crispy but not burnt, as this will add a rich flavor to the soup without making it greasy.

4. Simmer Slowly: Let the chowder simmer slowly to allow all the flavors to meld together. This will ensure that the soup is rich and creamy.

5. Adjust Seasoning: Taste and adjust the seasoning as you go. The amount of salt and pepper needed may vary depending on the bacon and broth used.

6. Garnish with Chives: Chopped chives add a fresh, oniony flavor and a pop of color to the dish. They are a great finishing touch for this comforting soup.

Variations:

1. Spicy Twist: Add a dash of cayenne pepper or red pepper flakes for an extra kick of heat.

2. Roasted Corn: Roast the corn kernels in the oven before adding them to the soup for a deeper, sweeter flavor.

3. Green Chile Addition: Add a cup of roasted mild green chile to give the chowder a unique and delicious twist.

4. Vegan Version: Replace the bacon with vegan bacon or use olive oil instead of butter for a dairy-free version.

5. Smoky Flavor: Add a pinch of smoked paprika for a smoky, savory flavor.

6. Lemon Zest: Add a squeeze of fresh lemon juice for a bright, tangy finishing touch.

Nutritional Guide:

Additional Nutritional Notes: This corn chowder is a nutrient-dense meal that combines the natural sweetness of corn with the richness of cream and the savory flavor of bacon. The potatoes add complex carbohydrates, while the chicken broth provides essential minerals. This recipe is perfect for a comforting meal that is both satisfying and nutritious.