Corn chowder is a fantastic dish. Chowder is generally thicker and creamier than soup. Seafood chowders are very popular and common, especially in the New England region. Corn chowder is arguably the most popular vegetable chowder.
This recipe for corn chowder uses fresh corn. Many recipes will have you use canned or even frozen corn. You can substitute either of those in if you can't acquire fresh corn. We want this recipe to be accessible at all times of the year, not just the summertime!
Don't let this recipe's long list of ingredients and many steps intimidate you. Despite its length, it really is fairly straightforward and easy. Just take it one step at a time, and before you know it you'll have a delightful dinner to serve your family.
Chowder doesn't have to just be a winter dish, and this recipe proves that. Serve this corn chowder with some fresh, warm bread. Bonus points if you made it yourself! You can either dip the bread in the chowder or eat it on its own.
Fresh Corn Chowder
Ingredients:
2 sticks butter
4 bacon slices, chopped
2 cups finely diced onion
12 ears of fresh sweet corn, kernels removed
4 minced garlic cloves
3 quarts chicken broth
1 teaspoon red pepper flakes
1 quart light cream
1 cup flour
1 cup finely diced celery
1 teaspoon dried thyme
4 cups diced Yukon Gold potatoes, cooked and drained
Salt & pepper to taste
Directions:
1. In a large stock pot, melt one stick (8 tablespoons butter), and cook the bacon on high heat until crispy.
2. Remove pot from heat and remove bacon. Drain bacon on a plate, set aside.
3. Add the onions to butter and bacon fat and cook until lightly browned (about 10 minutes).
4. Stir in 1/2 the corn and cook for about 5 minutes.
5. Add garlic, then the chicken stock and red pepper flakes, and bring to a boil.
6. In another pot bring the cream just to a boil and add to corn mixture.
7. Cook for 5 minutes on medium heat, then remove the creamy corn mixture from heat and set aside. Allow to cool 15-20 minutes.
8. In a small pot melt the remaining butter and whisk in the flour over low heat. Whisk continuously for 5 minutes.
9. In a sauté pan, cook the remaining corn, celery, and thyme in a little oil for about 5 minutes.
10. Add the butter and flour mixture to the corn-celery-thyme mixture, stirring constantly until it comes to a boil.
11. Add this mixture and the cooked diced potatoes to the cooled creamy corn mixture. Mix well and season with salt and pepper to taste.
The image featured at the top of this post is ©Alisonh29 | Dreamstime.com.