Giangi's Kitchen

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Corn Chowder

Is a perfect late summer, 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.

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?

Corn Chowder Soup Tips 

• 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 are 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.
• 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 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, 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.

Have fun by:

• You can leave all the ingredients as it and not blend them into a puree. Or leave half whole and blend the other half. This is up to you on 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.
• A handful of grated sharp cheddar cheese to each individual bowl at serving.
• Wine adds as little or more than I did. Taste as you go along.
• Make some wonderful garlic crostini, Frech bread that you toast, and grate garlic on one side and lightly sprinkle some olive oil over it.

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

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