Corn Chowder Recipe
Corn chowder is a beloved dish that wraps you in warmth and comfort with every spoonful. Its rich, creamy texture, combined with the sweet flavor of fresh corn and the savory taste of bacon, makes it a perfect choice for a cozy meal. Whether you’re looking to warm up on a chilly day or simply enjoy a hearty dish, this corn chowder recipe is sure to satisfy.
Ingredients Breakdown
To create a truly irresistible corn chowder, it’s essential to start with the right ingredients. This recipe calls for fresh corn, which is the star of the dish, lending its natural sweetness and flavor. The bacon adds a smoky depth that complements the corn perfectly, while Yukon potatoes provide a hearty base that makes the chowder filling and satisfying.
Using fresh corn on the cob is crucial because the cobs themselves are used to make a flavorful stock. This stock becomes the backbone of the chowder, infusing it with a deep corn essence that you can’t achieve with store-bought broth alone. The bacon, on the other hand, not only adds flavor but also renders fat that is used to sauté the vegetables, creating a rich and savory base.
The creamy trio of chicken broth, milk, and heavy cream creates a luxurious texture without making the chowder too heavy. The broth adds a savory note, while the milk and cream provide the smoothness that makes chowder so comforting. Together, these ingredients create a chowder that is both rich and light, with a perfect balance of flavors.
Step-by-Step Instructions
Making corn chowder is a straightforward process, but it requires attention to detail to achieve the best results. The first step is to create a corn stock using the cobs, which is a simple but crucial step in building the chowder’s flavor.
To make the stock, start by cutting the kernels off the cobs and setting them aside. Place the stripped cobs in a stockpot with chicken broth, milk, and heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes. This simmering process allows the liquid to absorb all the sweetness and flavor from the corn cobs, resulting in a stock that will elevate the entire dish.
Next, it’s time to build the chowder itself. In a Dutch oven, cook the chopped bacon until it’s crisp and golden. The rendered bacon fat is then used to sauté the onion, celery, and carrot, which form the aromatic base of the chowder. These vegetables should be cooked until they’re soft and fragrant, allowing their flavors to meld with the bacon fat.
Once the vegetables are ready, add the reserved corn kernels, diced potatoes, and the homemade corn stock to the pot. The chowder is then simmered until the potatoes are tender, at which point the flavors have had time to marry and the chowder reaches its ideal consistency.
Recipe Tips & Frequently Asked Questions
Tips for Achieving the Ideal Creaminess:
Balancing cream and milk is key to achieving a rich chowder without it becoming overly heavy. Start with the amount listed in the recipe, and adjust to your personal taste. If you prefer a lighter chowder, you can reduce the cream slightly and increase the broth.
Secrets to Perfectly Cooked Potatoes:
Yukon potatoes are the best choice for chowder because they hold their shape while still becoming tender. Be sure to cut them into uniform pieces so they cook evenly. Simmering the chowder just long enough to tenderize the potatoes without making them mushy is crucial.
Maximizing Flavor with Fresh Ingredients:
Fresh corn is essential for the best flavor. If fresh corn isn’t in season, frozen corn can be used, but avoid canned corn as it lacks the sweetness and texture needed for this dish. Similarly, using high-quality, thick-cut bacon will enhance the smoky flavor in the chowder.
Can I Make Corn Chowder Ahead of Time?
Yes, corn chowder can be made ahead and reheated when needed. To store, let the chowder cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to three days. When reheating, do so gently over low heat to avoid curdling the cream.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version of this chowder, simply omit the bacon and use vegetable broth instead of chicken broth. For added depth of flavor, you can sauté the vegetables in olive oil or butter, and consider adding smoked paprika for a hint of smokiness.
What Are Some Variations on Traditional Corn Chowder?
Corn chowder is a versatile dish that can be adapted in many ways. For a spicier version, add diced jalapeños or a dash of hot sauce. If you prefer a more substantial meal, consider adding cooked shrimp, crab meat, or shredded chicken. You can also incorporate additional vegetables like red bell peppers or zucchini for extra color and nutrition.
What to Serve with This Recipe
Corn chowder is a satisfying dish on its own, but it pairs wonderfully with a variety of sides that can enhance the meal.
A crusty bread or warm biscuits are the perfect accompaniments to corn chowder, as they can be used to soak up every last bit of the creamy broth. Consider serving a loaf of rustic sourdough or a batch of flaky buttermilk biscuits alongside the chowder.
To balance the richness of the chowder, a light and refreshing salad makes an excellent side. A simple green salad with a tangy vinaigrette or a crisp apple and fennel salad would complement the flavors of the chowder beautifully.
For beverages, a crisp white wine such as a Sauvignon Blanc pairs well with the creamy texture of the chowder. Alternatively, a refreshing iced tea or a light, citrusy beer can provide a nice contrast to the richness of the dish.
Corn chowder is a dish that offers both comfort and versatility. Its rich, creamy texture and the sweet, savory combination of corn and bacon make it a favorite for any occasion. Whether you enjoy it as a main course or pair it with your favorite sides, this corn chowder recipe is sure to become a staple in your kitchen. Try it out and feel free to experiment with different variations to make it your own.
Ingredients
For the Corn Stock:
4 cups chicken broth
1 cup heavy cream
1 1/2 cups milk
For the Corn Chowder:
4 oz (4 slices) bacon, chopped
1 large carrot, diced into 1/4″ pieces (1 cup)
1 large onion, finely diced (1 1/2 cup)
3 stalks celery, finely diced (1 cup)
4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
2-3 tsp sea salt, or to taste
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste
2 Tbsp chives, chopped, for garnish
Instructions
How to Make Corn Stock:
First, slice the corn kernels off the cobs, setting the kernels aside for the chowder. Place the stripped cobs into a stockpot. Add the chicken broth, milk, and heavy cream. Bring the mixture to a boil, then reduce to a simmer, cooking uncovered for about 20 minutes. While the stock simmers, prepare the chowder. Once done, use tongs to remove and discard the cobs, leaving the flavorful corn stock ready for use.
How to Make Corn Chowder:
In a 5-quart Dutch oven, heat over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until it becomes crisp and golden brown. Use a slotted spoon to transfer the bacon bits to a plate, leaving the rendered fat in the pot.
Into the same pot with the bacon fat, add the diced onion, celery, and carrot. Sauté the vegetables, stirring occasionally, until the onion becomes soft and translucent, approximately 7-8 minutes.
Next, add the potatoes, corn kernels, salt, black pepper, and cayenne pepper to the pot. Pour in the prepared corn stock, bring the mixture to a gentle boil, and then reduce the heat to a simmer. Cook the chowder uncovered for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Adjust the seasoning with additional salt and pepper as needed.
To serve, ladle the chowder into bowls, topping each with the crispy bacon bits and a sprinkle of chopped chives.
Corn Chowder Recipe
Ingredients
For the Corn Stock:
- 4 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups milk
For the Corn Chowder:
- 4 oz 4 slices bacon, chopped
- 1 large carrot diced into 1/4″ pieces (1 cup)
- 1 large onion finely diced (1 1/2 cup)
- 3 stalks celery finely diced (1 cup)
- 4 cups corn kernels from 4-5 ears corn, reserve cobs for stock
- 1 lb Yukon potatoes 3 medium, peeled and cut into 1/4″ thick pieces
- 2-3 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 Tbsp chives chopped, for garnish
Instructions
How to Make Corn Stock:
- First, slice the corn kernels off the cobs, setting the kernels aside for the chowder. Place the stripped cobs into a stockpot. Add the chicken broth, milk, and heavy cream. Bring the mixture to a boil, then reduce to a simmer, cooking uncovered for about 20 minutes. While the stock simmers, prepare the chowder. Once done, use tongs to remove and discard the cobs, leaving the flavorful corn stock ready for use.
How to Make Corn Chowder:
- In a 5-quart Dutch oven, heat over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until it becomes crisp and golden brown. Use a slotted spoon to transfer the bacon bits to a plate, leaving the rendered fat in the pot.
- Into the same pot with the bacon fat, add the diced onion, celery, and carrot. Sauté the vegetables, stirring occasionally, until the onion becomes soft and translucent, approximately 7-8 minutes.
- Next, add the potatoes, corn kernels, salt, black pepper, and cayenne pepper to the pot. Pour in the prepared corn stock, bring the mixture to a gentle boil, and then reduce the heat to a simmer. Cook the chowder uncovered for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Adjust the seasoning with additional salt and pepper as needed.
- To serve, ladle the chowder into bowls, topping each with the crispy bacon bits and a sprinkle of chopped chives.
Notes
- Once you’ve cut the corn off the cobs, try to remove as many of the silk threads as possible to ensure a smooth consistency in your chowder.
- Corn can vary in sweetness; if your corn is particularly sweet, you might want to add a bit more salt to balance the flavors.
- FOR A CREAMIER SOUP: Blend about a quarter of the soup until smooth, then mix it back into the chowder for a richer texture.