How to make Corn Chowder:
Cook bacon in a large soup pot over medium heat.
Make Ahead and Freezing Instructions:
To Make Ahead: Corn chowder tastes great up to one week later, so it’s a great soup to make ahead of time!Possible Recipe Variations:
- Potato: russet or yukon gold will work. I even use canned diced potatoes or diced frozen potatoes when I’m in a hurry.
- Chicken Corn Chowder: Add shredded chicken, or swap it out for the bacon.
- Cornstarch: I love the texture the cornmeal provides, but to thicken chowder with cornstarch, make a cornstarch slurry by whisking together 2 teaspoons of cornstarch with 1 tablespoon of water and stir the slurry into the soup. Cook for a few minutes to allow it to thicken.
- Slow Cooker: Follow directions as listed, but before adding the half and half, place in slow cooker on low for up to 6 hours. Add half and half and thicken right before serving.
Serve With:
- Artisan No Knead Bread
- Homemade Bread Bowls
- Best Homemade Rolls
- Apple Pecan Salad
- Orange Pomegranate Salad
- Mixed Green Salad with Berries
Corn Chowder
Author: Lauren Allen Servings: 8 Calories: 272 Cost: 5 Prep 5 Mins Cook 35 Mins Total 40 Mins- 3-4 slices bacon , chopped
- 1 yellow onion , diced
- 2 ribs celery , chopped
- 2 Tablespoons butter
- 4 cups corn , fresh or frozen (about 5 ears)
- 1 large potato* , peeled and chopped
- 1-2 whole chipotle peppers in adobo sauce* , finely diced
- 4 ounce can mild diced green chiles , undrained
- 4 cups low-sodium chicken broth
- 1 1/2 cups half and half , cream, or whole milk
- 1/2 teaspoon salt
- 3-4 Tablespoons cornmeal
Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
Add the diced onion and celery and stir, cooking 3 to 4 more minutes.
Add butter and stir until melted. Add corn. Stir and cook for one minute.
Add chopped potato, green chilies and chipotle chilies.
Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a low boil. Reduce heat to low.
Ladle some of the soup broth into a bowl and stir 3 tablespoons of cornmeal into it, stirring until smooth. Pour into the soup pot. Cover and cook for 15 minutes over low heat.
If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little broth.
Serve in a yummy homemade bread bowl!
*Chipotle Peppers in Adobo Sauce can be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (less for milder heat) dice them and add to the soup.
Potato: russet or yukon gold will work. I even use canned diced potatoes or diced frozen potatoes when I’m in a hurry.
Chicken Corn Chowder: Add shredded chicken, or swap it out for the bacon.
Cornstarch: I love the texture the cornmeal provides, but to thicken chowder with cornstarch, make a cornstarch slurry by whisking together 2 teaspoons of cornstarch with 1 tablespoon of water and stir the slurry into the soup. Cook for a few minutes to allow it to thicken.
Slow Cooker: Follow directions as listed, but before adding the half and half, place in slow cooker on low for up to 6 hours. Add half and half and thicken right before serving.
Make Ahead Instructions: Corn chowder tastes great up to one week later, so it’s a great soup to make ahead of time!
Freezing Instructions: Freeze for up to 3 months. For best results, I recommend waiting to add the potatoes and half and half until after thawing and heating the frozen soup.
Calories: 272kcal Carbohydrates: 33g Protein: 9g Fat: 14g Saturated Fat: 7g Cholesterol: 30mg Sodium: 294mg Potassium: 622mg Fiber: 3g Sugar: 5g Vitamin A: 512IU Vitamin C: 10mg Calcium: 72mg Iron: 1mg
