Corn Chowder Recipe: Hearty & Delicious!

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. 

What are aromatics?

Aromatics are vegetables and/or herbs, that when cooked together, add amazing flavor to savory foods. The quintessential combination of aromatics is olive oil, onion, carrots, and celery. Any kind of fat can be substituted for the olive oil, and many other vegetable combinations can be used. As the name implies, the second best thing about aromatics, after their flavor, is the aroma.

Ingredient Notes

• Butter: the perfect base to the aromatics.
• Onion, leek, carrots, celery: combined with butter, these vegetables add well-rounded flavor. Chopped garlic can also be added.
• Potatoes: adds starch and bulks up the other ingredients. I used red potatoes, but for a thicker soup, russet potatoes or yukon gold potatoes are good choices.
• Corn: fresh or frozen corn can be used.
• Chicken broth: the liquid necessary to form the soup. Homemade bone broth can be substituted.
• Cornstarch: necessary for a thicker soup.
• Half + half: what makes the soup creamy. For a richer taste, heavy cream can be used.
• Milk: in addition to the half + half, milk adds to the cream base of the soup.
• Salt + pepper: necessary flavoring.
• Optional herbs: thyme, bay leaf, finely chopped parsley

Corn Chowder Recipe Tips

• The first time I made this easy corn chowder recipe, 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. I hardly ever peel anything. Either way works well. (Of course not peeling is much quicker!)

Note: soup making is not an exact science. I have made countless pots of soup, and no two have turned out the same. The measurements in all of my soup recipes are guidelines, and can easily be adjusted according to your family’s tastes.

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I shared some corn chowder with my dad, and I gave some to a friend who had been in an accident. Everyone gave this easy best corn chowder recipe 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.