Corn Chowder

  • 45 mins total
  • 10 mins prep
  • 35 mins cook
  • serves 8 people
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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

Giangi's Kitchen Signature

Equipment used to achieve this recipe

Nutrition Facts
Corn Chowder
Amount Per Serving
Calories 282 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 18mg6%
Sodium 349mg15%
Potassium 556mg16%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 8g9%
Protein 9g18%
Vitamin A 193IU4%
Vitamin C 13mg16%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Corn Chowder

  • 45 mins total
  • 10 mins prep
  • 35 mins cook
  • serves 8 people

Ingredients

Original recipe yields 8 servings

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add the half and half stir well over medium-low heat. Warm up the bacon.

  6. 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.

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Comments (13) Post a Reply

  1. Michelle says:

    I absolutely LOVE corn chowder. I cannot wait to try this! (I’m actually thinking about going to the grocery store right now for the ingredients 😆). It looks PHENOMENAL. Thank you for sharing!

    1. Giangi Townsend says:

      Thank you Michelle. One of our favorite and you will enjoy it so much. It freezes well before adding the half and half.
      Enjoy!

  2. Kayla DiMaggio says:

    I love this corn chowder, it is so easy and delicious to make and fills me full of Fall goodness.

    1. Giangi Townsend says:

      I love Fall cooking and this is for me as well, a perfect dish.

  3. Addie says:

    Talk about comfy cozy! So smooth and creamy.

    1. Giangi Townsend says:

      Thank you, Addie!

  4. Julia says:

    This soup was delicious/ I’d not tried using the corn core as part of the stock before and you could really taste the difference. We loved it.

    1. Giangi Townsend says:

      Thank you Julia for sharing. I am so happy you enjoyed it. I am of waste not school and there is so much left on the cob part itself that it is almost sacrilegious to go to waste.
      Thank you for stopping in my little corner of the web.

  5. Susan Pridmore says:

    This looks seriously delicious! I love the flavor combinations you’ve used. And I totally agree with Le Creuset. It’s the BEST.

    1. Giangi Townsend says:

      Thank you Susan! Sometimes I am embarrassed to share how many Le Creuset I have, but they are the best.
      You will enjoy this recipe.

  6. Ivana says:

    Looks great!

    1. Giangi Townsend says:

      Thank you! Enjoy!

    2. Giangi Townsend says:

      Thank you!

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