The Best Corn Chowder Recipes

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SUMMER CORN CHOWDER



Summer Corn Chowder image

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 15

8 ears fresh sweet yellow corn, (husked and silks removed and kernels cut from cob)
3 Tbsp butter
5 slices bacon, (cut into 1/4 to 1/2-inch pieces (see note*))
1 medium yellow onion chopped ((1 1/2 cups))
1/4 cup all-purpose flour
1 clove garlic, (minced)
5 cups water (or low-sodium chicken broth)
1 lb Yukon Gold potatoes, (cut into 1/2-inch pieces)
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, (for serving (optional))

Steps:

  • Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
  • Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
  • Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
  • Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  • Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
  • Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

CORN CHOWDER



Corn Chowder image

Provided by Nancy Fuller

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Steps:

  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
  • Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

THE BEST CORN CHOWDER



The Best Corn Chowder image

This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.

Provided by Overton Fam

Categories     Chowders

Time 50m

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 15

4 slices bacon, cooked and crumbled into small pieces
1 tablespoon oil
1/3 cup onion, minced (preferable green onion)
1/2 cup celery, diced
1/2 cup carrot, finely chopped
4 cups potatoes, diced
1 teaspoon salt
2 cups boiling water
15 1/4 ounces whole kernel corn, drained
14 3/4 ounces cream-style corn
12 ounces evaporated milk
2 tablespoons butter
6 saltine crackers, rolled fine
1/3 cup fresh parsley, minced (or 1 T. dried parsley)
white pepper, to taste

Steps:

  • Cook bacon and break into small pieces. Set aside.
  • In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
  • Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
  • Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
  • Stir in bacon pieces.
  • Just before serving, add parsley and a generous grind of white pepper (to taste).

Nutrition Facts : Calories 614.8, Fat 28.1, SaturatedFat 11.8, Cholesterol 55.3, Sodium 1645.4, Carbohydrate 81.3, Fiber 7.9, Sugar 8.7, Protein 17.2

FRESH CORN CHOWDER



Fresh Corn Chowder image

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

Steps:

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

BASIC CORN CHOWDER



Basic Corn Chowder image

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories     quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

Steps:

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

BEST CORN CHOWDER WITH BACON



Best Corn Chowder with Bacon image

Make and share this Best Corn Chowder with Bacon recipe from Food.com.

Provided by liz timm

Categories     Chowders

Time 1h15m

Yield 6 litres

Number Of Ingredients 8

4 slices bacon, diced
1 medium onion, chopped
1 (10 ounce) can creamed corn
1 1/2 cups diced raw potatoes
10 ounces condensed cream of mushroom soup
3 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Put bacon and onion into a pot and saute together until onion is clear and limp.
  • Add next 6 ingredients.
  • Bring to a boil.
  • Cover and simmer until potato is cooked.

Nutrition Facts : Calories 215.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 20.7, Sodium 778.2, Carbohydrate 26.5, Fiber 1.8, Sugar 3.4, Protein 7.2

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