Make this corn chowder recipe for a hearty and delicious fall or winter dinner. It’s super easy and the leftovers are amazing!
Welcome to another Tastes of the Season event…and this time we’re featuring hearty and filling soup recipes. Making a homemade pot of soup is quick and easy if you have the right recipe. The corn chowder recipe I’m sharing today is both of those things, and delicious too.
What makes a chowder?
A traditional chowder is a rich soup or stew that is made with cream or milk, and usually thickened with flour or cornstarch. There are a few chowders that are not milk-based, such as Manhattan clam chowder. The thickness of a chowder can be achieved in two ways. First, the base or broth of the soup can be made thick with a roux. Or if you prefer a thinner base, you can make the chowder thick by adding plenty of chopped ingredients.
Corn Chowder Recipe Tips
- The first time I made this soup, I used fresh corn off the cob. It was messy, and took a few extra minutes, but it was delicious. The second and third times I made this recipe, I used frozen corn. I honestly could not tell the difference between the fresh and frozen corn. So either works perfectly!
- This is not a thick soup. It’s creamy, but has a very light texture. If you like a thicker base for your chowder, you can increase the amount of cornstarch. Another way to thicken a soup with potatoes is to use Russet potatoes instead of Yukon or red potatoes. Russet potatoes are a bit starchier, and the extra starch will help to thicken the soup.
- Don’t skip the leek…it adds the best flavor.
- It’s a personal choice whether or not to peel the potatoes. Either way works well. (Of course not peeling is much quicker!)
Corn Chowder Recipe
- 3 tablespoons butter
- 1 small chopped sweet onion
- 1/2-3/4 cup finely chopped leek
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 lb. diced potatoes about 3 cups
- 24-32 oz. frozen corn 4-6 cups
- 1 32 oz. chicken broth or stock
- 2 tablespoons cornstarch
- 1 cup half and half
- 1 cup Milk
- 2 teaspoons salt
- Pepper to taste
- Prepare the leek, onion, carrots, celery, and potato.
- Place 2 tablespoons cornstarch in a small bowl. Add 1 cup of chicken broth. Whisk until combined. Set aside.
- In a large heavy pot over medium high heat, melt 3 tablespoons butter.
- Add leek, onion, carrots, and celery.
- Cook and stir for 5 minutes.
- Add chicken broth, chicken broth/cornstarch mixture, potatoes, half and half, milk, salt, and pepper.
- Bring to a full boil, stirring occasionally.
- Add frozen corn. Bring to a second boil, stirring occasionally.
- Boil for 2 minutes.
- Turn off heat and cover the pot. Let sit on stove for 30 minutes.
- Suggested toppings for serving: shredded cheese, bacon bits, chopped chives.
I shared some corn chowder with my dad, and I gave some to a friend who had been in an accident. Everyone gave it a thumbs-up! Soup-making is simple if you have good ingredients and a recipe that you can count on. With those two things in your back pocket, you’ll be a pro in no time.
Speaking of recipes, take a look at all the goodness my friends are sharing!
Easy Slow Cooker White Bean and Ham Soup by Ella Claire & Co. | Creamy Cauliflower Soup by Tidbits | Butternut Squash Minestrone by Nest of Posies | Light Creamy Mushroom Soup by The Chronicles of Home | Corn Chowder by On Sutton Place
Crockpot Chicken Noodle Soup by Live Laugh Rowe | Apple and Celeriac Soup by Inspired by Charm | Chicken Gnocchi Soup by Tidy Mom| Chicken and Dumplings by House 214 | French Onion Soup Bowls by Shabbyfufu
Sausage Tortellini Soup by My 100 Year Old Home | White Chicken Chili by Rooms For Rent | Roasted Pumpkin & Garlic Soup by Home Made Lovely | Healthy Halibut Chowder by Town and Country Living | Homemade Chicken Noodle Soup by Happy Happy Nester
Creamy Low-Carb Roasted Cauliflower Soup by Summer Adams | Dairy Free Cream of Broccoli Soup by Zevy Joy | Butternut Squash and Pear Soup by Nick + Alicia | Harvest Lentil Soup by French Country Cottage