It is a perfect late summer early fall soup. This earthy rich soup is full of flavor.

As I had so much fun making grilled corn on the cob, I decided to do it again and this time prepare corn chowder with them.

Corn Chowder

I am in love with this corn chowder recipe.  The corn intense sweetness comes out beautifully, and it lingers with you.

The recipe stated 45 minutes, but if you are using frozen corn, it will take only 30 minutes.

Of course, if you do not have fresh corn, or have the time to make grilled corn on the cob, frozen corn will work beautifully as well. Do not feel intimidated by this soup.

Although there are a couple of steps, all incur in the same pot.  Less mess, more time to have fun with the family.

Shall we dive into the recipe?

In this Article

What pot to use?

As with all soups, the required pot is a “stockpot”. I have a couple and yet each time I gravitate to a wider cocotte or casserole saucepan.

Why? With the tall stockpot, it takes longer for the whole pot to get hot and start boiling.

By using a wider saucepan, and my favorites are Le Creuset which is made of enamel cast iron, the soup comes to the boiling point faster and I can cut the cooking process down.

The cast iron diffuses the heat faster and more evenly. The enamel does not absorb any of the flavors, easier to clean too.

Corn Chowder

Corn Chowder Soup Tips 

  • If you decided to go the grilled corn on the cob way, gently remove all the filaments around the cob. Using a sharp knife remove all the kernels from the center core. With the thick side of your knife, the spine, scrape the remainder of the corn into the bowl.
  • Do not toss the center core, but slice it into a couple of pieces, I used 2 cobs, and add them to the saucepan stock. This small step will add more depth and added flavor to your soup and it is a bit starchy as well. Of course remove and toss them once the soup is ready and you are moving on to the next step, the blender.
  • This soup is gluten-free and you can also make it vegetarian by eliminating the bacon, and cream and using vegetable stock instead.
  • Optional: If you decide to fully puree the corn chowder soup, keep a few kernels aside to add back to the soup bowls when serving.
Corn Chowder

Have fun by:

  • You can leave all the ingredients as it is and not blend them into a puree. Or leave half whole and combine the other half. This is up to you how you like the texture of your soup. Make sure you remove the corn cobs and bay leaf prior to blending or serving.
  • Add some jalapeno sliced or diced to bring on the heat.
  • Add a handful of grated sharp cheddar cheese to each bowl at serving.
  • Wine adds as little or more than I did. Taste as you go along.
  • Make some excellent garlic crostini, Frech bread that you toast, and grate garlic on one side and lightly sprinkle some olive oil over it.

Are you looking for more delicious soup recipes?

Asparagus Soup with Caramelized
Pumpkin Ginger Soup
Curried Lentils, Tomato and Coconut Soup

Equipment used to achieve this recipe

Corn Chowder

5 from 4 votes
Corn Chowder
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 people
Author: Giangi Townsend
 The corn's intense sweetness comes out beautifully and lingers with you. The recipe stated 45 minutes, but if you are using frozen corn, it will take only 30 minutes.
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Ingredients 

  • 6 corn ears, grilled with husks on until nicely charred, removed from the cob with a sharp knife or, 2 pounds frozen
  • 1 potato, peeled and diced
  • 4 bacon, sliced into slivers
  • ¼ cup olive oil
  • 1 yellow onion, diced
  • 1 garlic clove, peeled and core end removed
  • salt and pepper
  • ½ lime, squeezed
  • ¼ cup white wine
  • 6 cups chicken stock, or vegetable stock
  • 1 bay leaf
  • ½ cup half and half

Instructions

  • In a large heavy-bottom saucepan, over medium-high heat, cook the bacon with the olive oil until crisp. Remove the bacon with a slotted spoon and set it aside.
  • Lower the heat to medium and add the onion and cook until translucent, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 more minute.
  • Add the potatoes, corn kernels, lime juice, and white wine. Stir until the wine is reduced. Add the chicken stock, bay leaf, the reserved corn cob if using, bring to a boil, and simmer uncovered for about 20 minutes until the corn and the potatoes are tender stirring occasionally. Remove the corn cob, bay leave and toss them.
  • Taste and season with salt and pepper to your liking. Add the soup in batches, if need be, to a blender saving a cup of kernels and potatoes for later. Puree and transfer back into the saucepan.
  • Add the half and half stir well over medium-low heat. Warm up the bacon.
  • Place the soup into a bowl, add some of the kernels that you set aside to each bowl and sprinkle some of the bacon over it.

Nutrition

Calories: 282kcal | Carbohydrates: 26g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 349mg | Potassium: 556mg | Fiber: 2g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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