This Corn Chowder Recipe is a true taste of summer, bottled up in a creamy, comforting bowl. What makes this recipe so special? It’s a delightfully rich and incredibly satisfying soup that perfectly blends sweet corn with a velvety, savory base. Whether you’re a seasoned chef or a kitchen novice, this corn chowder offers a straightforward path to an impressive meal. It’s naturally gluten-free if you use a cornstarch slurry instead of flour, and easily adaptable to different dietary needs. Get ready to transform fresh summer corn into a culinary masterpiece that the whole family will adore.
Key Ingredients for Corn Chowder Recipe
To create this delectable Corn Chowder Recipe, you’ll need a handful of fresh, simple ingredients. Each component plays a crucial role in building the layers of flavor that make this soup so irresistible.
- 6 cups fresh corn kernels (from about 6-8 ears of corn, or 3 (15-ounce) cans, drained)
- Pro Tip: To remove kernels from the cob easily, stand the cob upright in the center of a bundt pan; the kernels will fall into the pan.
- ½ cup unsalted butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup all-purpose flour (or gluten-free all-purpose flour blend for a GF option)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium potatoes (e.g., Yukon Gold or Russet), peeled and diced into ½-inch cubes
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup fresh chives, chopped (for garnish)
- 4 slices beef, cooked crispy and crumbled (for garnish, optional)
How to Make Corn Chowder Recipe
This Corn Chowder Recipe is incredibly easy to make, delivering a delicious and satisfying meal with minimal fuss. Its creamy texture and sweet corn kernels are the stars, creating a comforting dish that’s perfect for a weeknight dinner or a cozy weekend lunch. From start to finish, you can have this amazing chowder ready to serve in approximately 45 minutes, making it a quick yet impressive option for any occasion.
Step-by-Step Instructions:
Prepare the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Create the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for 2 minutes to create a roux. This step is crucial for thickening the chowder and providing a rich base. If using a gluten-free alternative, ensure it’s a good all-purpose blend that thickens well.
Build the Liquid Base: Gradually whisk in the chicken broth, ensuring no lumps form. Once smooth, slowly incorporate the whole milk and heavy cream, whisking constantly until well combined. This liquid base will become wonderfully creamy.
Add Potatoes and Corn: Add the diced potatoes to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. Once the potatoes are tender, stir in the fresh corn kernels. Cook for an additional 5-7 minutes, allowing the corn to heat through and its sweetness to infuse the chowder.
Season and Finish: Season the chowder with salt and black pepper to taste. Taste and adjust seasonings as needed; you might want a little more salt to bring out the sweetness of the corn. If you prefer a smoother chowder, you can carefully use an immersion blender to blend about 1/3 of the soup directly in the pot, then stir it back in. Alternatively, scoop out a portion, blend it in a regular blender (be careful with hot liquids!), and return it to the pot.
Garnish and Serve: Ladle the hot corn chowder into bowls. Garnish with chopped fresh chives and crumbled crispy beef, if desired. Serve immediately and enjoy this delightful summer soup!
Why You’ll Love This Corn Chowder Recipe
You’ll truly fall in love with this Corn Chowder Recipe because it celebrates the vibrant sweetness of fresh corn, making it the undeniable star of the dish. The main highlight is its luxurious, creamy texture, perfectly balancing the slightly crisp bite of each corn kernel. Beyond its incredible taste, preparing this chowder at home offers significant cost savings compared to dining out, proving that gourmet flavors don’t require a hefty price tag.
What to Serve Corn Chowder Recipe With
This rich and satisfying Corn Chowder Recipe pairs beautifully with a variety of complementary dishes. Here are a few ideas to round out your meal:
- Crusty Bread or Biscuits: A classic pairing! A warm, crusty baguette or homemade buttermilk biscuits are perfect for soaking up every last drop of that creamy broth.
- Simple Green Salad: A light, refreshing green salad with a vinaigrette dressing provides a lovely contrast to the richness of the chowder.
- Grilled Cheese Sandwiches: For a comforting, family-friendly meal, a grilled cheese sandwich makes an excellent companion to corn chowder.
- Cornbread: Leaning into the corn theme, a slice of warm cornbread can be a delicious addition.
- Coleslaw: A tangy, crunchy coleslaw can cut through the creaminess of the chowder and add a refreshing element.
- Dry White Wine: A crisp Sauvignon Blanc or an unoaked Chardonnay would complement the flavors nicely, especially if you’re serving this for an adult meal.
Top Tips for Perfecting Corn Chowder Recipe
Achieving the perfect Corn Chowder Recipe is all about a few key techniques and thoughtful touches. Follow these tips to elevate your homemade chowder to restaurant-quality status:
- Use Fresh Corn: While frozen or canned corn works in a pinch, using fresh corn kernels, especially when in season, will yield the sweetest and most flavorful chowder. The natural sugars in fresh corn truly sing in this recipe. If using canned, opt for low-sodium and rinse well.
- Don’t Rush the Roux: The roux (butter and flour mixture) is critical for thickening and flavor. Cook it for at least 2 minutes after adding the flour to ensure the raw flour taste is cooked out. This creates a smooth base for your chowder.
- Temper Your Dairy: When adding cold milk and cream to a hot roux, add gradually while whisking vigorously to prevent lumps. For an even smoother result, let your milk and cream come to room temperature before adding, or gently warm them slightly.
- Potato Choice Matters: Yukon Gold potatoes hold their shape well and contribute a creamy texture to the chowder without becoming overly starchy or falling apart. Russets work too but tend to break down a bit more, which some people prefer for a thicker consistency.
- Seasoning in Layers: Don’t just add salt and pepper at the very end. Season the onions, then the broth, and finally taste and adjust at the end. This builds layers of flavor. A pinch of cayenne or a dash of hot sauce can add a subtle kick if you like.
- Partial Blending for Texture: If you prefer a thicker, creamier chowder with some texture, consider removing about 1-2 cups of the chowder before adding the fresh corn. Blend this portion using an immersion blender or standard blender (carefully!) until smooth, then stir it back into the pot. This gives you creaminess without sacrificing all the whole corn and potato pieces.
- Avoid Overcooking Corn: Fresh corn cooks quickly. Once added, cook for just 5-7 minutes. Overcooking can make the corn tough and diminish its sweet flavor.
- Embrace Substitutions:
- Gluten-Free: Use an equal amount of gluten-free all-purpose flour blend or, for a cornstarch slurry, mix 2 tablespoons of cornstarch with 4 tablespoons of cold water, then whisk into the simmering chowder until thickened.
- Vegetarian: Use vegetable broth instead of chicken broth.
- Dairy-Free: You can experiment with unsweetened non-dairy milk (like almond or cashew) and full-fat canned coconut milk for richness, though the flavor profile will change.
- Add-ins: Feel free to add diced carrots, celery, or bell peppers along with the onion for more vegetables. A bit of fresh thyme can also be a lovely aromatic addition.
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your Corn Chowder Recipe leftovers as much as the first bowl.
- Storage: Allow the chowder to cool completely before transferring it to an airtight container. Refrigerate promptly within two hours of cooking. It will stay fresh in the refrigerator for up to 3-4 days. Store any garnishes (like fresh chives) separately and add them just before serving.
- Freezing: This chowder can be frozen, but be aware that dairy-based soups can sometimes separate or become grainy after thawing. To minimize this, use whole milk and heavy cream, and allow the chowder to cool thoroughly before freezing. Freeze in individual portions in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Stovetop: For best results, gently reheat the chowder on the stovetop over low to medium-low heat, stirring occasionally, until it’s warmed through. If it seems too thick, you can add a splash of milk or broth to reach your desired consistency. Avoid boiling vigorously, as this can cause the dairy to separate.
- Microwave: Reheat individual portions in the microwave, stirring halfway through, until hot. Again, if the chowder is too thick, add a little milk or broth.
- Note on Potatoes: Potatoes in dairy-based soups can sometimes become a bit mealy after freezing and thawing. This is normal and doesn’t affect the safety, just a slight change in texture.
Final Thoughts:
This Corn Chowder Recipe isn’t just a meal; it’s an experience—a warm hug on a spoon that captures the very essence of summer’s bounty. The simplicity of fresh corn, transformed into a velvety, rich soup, is truly magical. It satisfies both the desire for comfort food and the craving for fresh, vibrant flavors. We hope you’ll find as much joy in making and savoring this chowder as we do. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Corn Chowder Recipe FAQs
Q: Can I use frozen corn for this recipe?
A: Yes, you can! If using frozen corn, you don’t need to thaw it first. Add it directly to the pot with the potatoes and cook as directed. Fresh corn is preferred for peak flavor, but frozen is a great alternative.
Q: Can I make this a gluten-free corn chowder?
A: Absolutely! Instead of all-purpose flour for the roux, use a gluten-free all-purpose flour blend. Alternatively, you can thicken the chowder with a cornstarch slurry: mix 2 tablespoons of cornstarch with 4 tablespoons of cold water, then whisk it into the simmering chowder until it reaches your desired thickness.
Q: My chowder is too thick/thin. How can I fix it?
A:
- Too thick: Whisk in additional milk or broth (about ¼ cup at a time) until you reach your desired consistency.
- Too thin: If you need to thicken it further, you can create another small cornstarch slurry (1 tsp cornstarch with 2 tsp cold water), stir it into the simmering chowder, and cook for another minute until thickened.
Q: What type of potatoes are best for corn chowder?
A: Yukon Gold or Red Bliss potatoes are excellent choices as they hold their shape well and have a creamy texture. Russet potatoes also work, though they can break down a bit more, which some people prefer for a thicker, more rustic chowder.
Q: Can I prepare this chowder ahead of time?
A: Yes, corn chowder tastes even better the next day! Prepare the chowder as directed, let it cool, and refrigerate. When reheating, you may need to add a splash of milk or broth to restore its original consistency. However, for the best texture of corn and potatoes, try to enjoy it within a day or two of cooking.
Q: Can I add other vegetables to the chowder?
A: Definitely! Diced carrots, celery, or red bell peppers can be added along with the onion at the beginning of the cooking process to add more flavor and nutrients.