This really is the best corn chowder recipe ever! The recipe originally called for 8 ears of fresh corn, but as I got older and realized frozen corn would work, I modified the recipe. I like recipes that are easy for me to make, but they have to taste really good as well.
Here’s the deal, years ago when I was working outside the home, I loved having “soup” parties at my home on the weekend for my neighbors. I would order the bread soup bowls from a restaurant and several quarts of soup to go.
This way my guests could choose from different soups, plus it looked so dang cute in those bowls. The great thing was that I could still get together with friends and family even though I worked all week.
It’s critical we visit with friends and family because it brings us so much joy. And “breaking bread” with them is the best gift of all, right? Let me know if you get together with your family or friends often, I would love to hear.
The last two years have been tough for all of us for a number of reasons, but hopefully, things are getting better now where you live as far as seeing friends and family.
The Best Corn Chowder Recipe
Gather the ingredients so it’s easier to assemble the soup. You can use any type of potato, but I used gold/yellow small potatoes today. I used one yellow onion and yellow/white sweet frozen corn from Costco. I only used 4 cups of that yummy corn.
Cook the onions in the butter using a large saucepan until translucent and cooked through.
Add the flour and make a roux, stirring constantly. This roux is very similar to making Cream Chipped Beef or creamed tuna on biscuits or toast.
While stirring, add 5 cups chicken broth or 5 cups water with one chicken bouillon cube. Increase the heat to bring the mixture to a low to a medium boil.
Add corn, potatoes, paprika, sweet basil, salt, and pepper. Simmer until the potatoes are fork-tender. (Approximately 50-60 minutes, depending on the size of potato pieces).
Use a hand mixer or immersion blender to blend the soup until smooth and creamy. This step helps to break down the cooked potato pieces into a much smaller size, making the chowder easier to eat. It also helps to break up the corn kernels so they are easier to chew and digest. It also helps to add the corn flavor to the mixture since you now have the internal part of the kernel adding that special touch.
Add the half & half or cream, heat through. Serve with cooked bacon pieces and chives sprinkled on top of the chowder.
The Best Corn Chowder Recipe
- 8-10 slices of crisp cooked bacon, diced
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 1/2 cup white flour
- 5 cups chicken broth or water with one chicken bouillon cube
- 4 cups frozen sweet corn (thawed) or canned corn
- 1 pound yellow/gold potatoes, sliced into 1/2-inch pieces
- 1/4 teaspoon smoked paprika seasoning
- 1/4 teaspoon sweet basil seasoning
- salt and pepper to taste
- 1-1/2 cups half & half or heavy cream (I used heavy cream)
- 1/2 cup chopped chives
Cook the onions in the butter, until translucent and cooked through in a large saucepan. Add the flour and make a roux, stirring constantly. While stirring, add 5 cups chicken broth or 5 cups water with one chicken bouillon cube. Increase the heat to bring the mixture to a low to a medium boil. Add corn, potatoes, paprika, sweet basil, salt, and pepper. Simmer until the potatoes are fork-tender. (Approximately 50-60 minutes depending on the size of potato pieces). Use a hand mixer or immersion blender to blend the soup until smooth and creamy. Add the half & half or cream, heat through. Serve with cooked bacon pieces and chives sprinkled on top of the soup. Serve warm.
Should I Eat Corn for its Health Benefits?
To say that there is a lot of debate whether corn is really good for us is an understatement. Compared to many other fruits and vegetables, it doesn’t provide as many nutrients. Studies have shown that one ear of corn, typically about 90 grams, has only 80 calories and 3 grams of sugar, which is good.
Then there is the non-Gmo issue about corn. I admit, I only eat corn on the cob once a year. Have you tried making Mexican Corn On The Cob?
It is fairly high in carbohydrates at 17 grams, but is very low in fat at 1 gram. There are only 2 grams of fiber but 3 grams of protein. This makes for a decent mixture, but not something that will make for the mainstay of a daily diet.
One thing to keep in mind is that corn is rich in vitamin C, an antioxidant. We all need vitamin C to protect our cells and help to fight off some diseases. There are also other nutrients that strengthen our eyes and ward off cataracts.
Some advantages of corn are its price, it’s free of any gluten, and there are good portions of fiber and protein. Corn is such a widely found farm commodity that pricing has remained fairly stable over the years, with some upward pressure due to its use in making ethanol-based gasoline.
As long as it’s properly chewed, corn does provide some daily fiber benefits. Otherwise, some people have difficulty digesting corn. Be sure not to use corn as a means to just fill your appetite. Yes, it can be filling, but there are also other alternative foods that are affordable and may provide more nutrients.
How do I store it after it’s made?
Place the corn chowder in an airtight container and it will keep in the refrigerator for 3-4 days.
Can I freeze the cooked corn chowder?
It’s interesting, it freezes well with cream or evaporated milk but not regular milk. So as long as you follow the recipe it should keep in the freezer for about 2-3 months. Thaw in the refrigerator the day before you want to serve it.
What’s the difference between a soup and a chowder?
Soup is typically made with stock or a broth as a base with added vegetables and some meat, or fish. It’s usually not very thick. Now, chowder can have the same ingredients but is more creamy, thick, and hearty.
How can I make my chowder thicker?
If you use heavy cream it will make all the difference. If you only have a light cream, you may want to add one tablespoon of cornstarch before adding it to your chowder to make it thicker.
Does corn chowder have meat in it?
The main ingredients in corn chowder are corn, onion, celery, cream, potatoes, and sometimes squash. Some people add pork, chicken, or fish to their chowders, but it’s fine without any meat. I love bacon with so many things, including this chowder.
What can I serve with it?
- French Bread
- Dinner Rolls
- Tossed Salad
- Spinach Salad
- Serve it as an Appetizer
- Grilled Salmon
- Baked Chicken
I hope you try making the best corn chowder recipe soon! Please let me know how your recipe varies or is it very similar? There is something awesome about teaching our kids and grandkids to cook from scratch. May God bless this world. Linda