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Easy Corn Chowder Recipe

Learn how to make an Easy Corn Chowder Recipe for your next meal. Serve it up with crispy bacon, green onions, and fresh basil.
Course dinner, lunch
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 643kcal

Ingredients

  • 6 slices of chopped bacon
  • 1 small diced sweet onion
  • 4 finely minced cloves of garlic
  • 1/2 cup of cream sherry
  • 8 ears of trimmed corn off of the cob
  • 4 cups of medium diced red potatoes
  • 2 quarts of chicken stock
  • 4 ounces of unsalted butter
  • 4 ounces of flour
  • 1 pint of heavy whipping cream
  • Kosher salt and fresh cracked pepper to taste
  • Tabasco to taste
  • Lea & Perrins to taste
  • fresh sliced green onions and basil for garnish

Instructions

  • In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions and caramelize.
  • Once the onions are brown add in the garlic and saute for 2 to 3 minutes.
  • Next, add in the corn and turn the heat to high and cook for 3 to 4 minutes.
  • Deglaze with the cream sherry and cook until it becomes absorbed. Once it's absorbed add in the stock and bring it to a boil.
  • While the soup is cooking add the butter and flour together in a pan on low heat and combine with a whisk to form a blond roux.
  • When the soup begins to boil whisk in the roux until it becomes thick. Cook for 10 minutes further and finish with the heavy cream.
  • Add in potatoes and simmer for 10 minutes.
  • Adjust the seasonings with salt, pepper, Tabasco and Lea & Perrins and garnish with the green onions. crispy bacon lardons and basil.

Notes

Chef Notes:
  • To also ensure the corn is ripe and in season shuck the very top part of the corn by pulling it apart exposing the top of the corn cob.  If the corn kernels are bright yellow, firm, in tact and full on the cob then you are good to go.
 
  • A roux is a thickening agent used in cooking and commonly used in chowders.  It provides thickness and body to the soup.
 
  • How to Store: This corn chowder can be stored covered in a plastic container in the refrigerator for up to 5 days.  In addition it can be frozen covered in a plastic container for up to 2 months.  After thawing it can be reheated as described above.
Slow Cooker Instructions:
  1. Complete steps 1 through 4 in a slow cooker using the saute function.
  2. Next, cook the corn chowder, along with the potatoes on high heat in the slow cooker for 2 hours or until the potatoes are tender.
  3. Instead of using a roux to thicken the soup, use a slurry which is equal parts volume of corn starch and water a mixed together and then whisk it into the soup and cook until it becomes thick stirring every few minutes.
  4. Once it is thick simply set the slow cooker to warm and serve with garnishes of sliced green onions and crisp cooked bacon lardons.

Nutrition

Calories: 643kcal | Carbohydrates: 48g | Protein: 15g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 129mg | Sodium: 596mg | Potassium: 820mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1400IU | Vitamin C: 12.6mg | Calcium: 69mg | Iron: 2.1mg