Name: Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 Tablespoons butter; 1 large onion (chopped fine); 4 slices bacon (about 4 ounces, halved lengthwise then cut into 1/4 inch pieces); 2 teaspoons minced fresh thyme; Salt and pepper; ¼ cup all-purpose flour; 5 cups water; 7 cups frozen corn OR 9 ears of corn (husks and silks removed and kernels cut from corn); 1 pound red potatoes (cut into 1/2 inch pieces); 1 ¼ cups half-and-half; 2 teaspoons sugar; 3 Tablespoons chopped fresh basil

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This Corn Chowder recipe is bursting with corn flavor. It’s creamy without being heavy, and absolutely perfect for soup season!

While growing up in Connecticut, every summer and fall family celebration included delicious corn on the cob from our local orchard. Here in Arizona, the only corn that’s grown locally is for livestock consumption…definitely not appetizing. So, frozen corn it is while I live in Arizona.

Even though this Corn Chowder recipe uses frozen versus fresh corn, the chowder brings out the best in the corn. My husband, who doesn’t like soup for dinner because it isn’t filling, said that this soup was refreshingly hearty and filled you up as a good stew would.

Cook’s Note – Corn Chowder:

You can use frozen or fresh corn for this recipe. If you use fresh corn stripped from the cob, just make sure it’s good quality.

Cook’s Tools:

large pot
corn stripper or peeler (if using fresh corn)
wooden spoon
whisk
blender

Corn Chowder

This Corn Chowder recipe is bursting with corn flavor. It’s creamy without being heavy, and absolutely perfect for soup season!

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: chowder, corn

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: people

US Customary - Metric

Calories: 414kcal

Ingredients

3 Tablespoons butter
1 large onion chopped fine
4 slices bacon about 4 ounces, halved lengthwise then cut into 1/4 inch pieces
2 teaspoons minced fresh thyme
Salt and pepper
¼ cup all-purpose flour
5 cups water
7 cups frozen corn OR 9 ears of corn husks and silks removed and kernels cut from corn
1 pound red potatoes cut into 1/2 inch pieces
1 ¼ cups half-and-half
2 teaspoons sugar
3 Tablespoons chopped fresh basil

US Customary - Metric

Instructions

Melt butter in a large pot or Dutch oven over medium heat; add onion, bacon, thyme, 1 ½ teaspoons salt, and 1 teaspoon pepper; cook, stirring often, until onions are softened and edges begin to brown, about 8 minutes. Add flour and cook, stirring constantly, for 2 minutes. Gradually add water while whisking constantly, and bring to boil. Add corn and potatoes and return to simmer; reduce heat to medium-low and cook until potatoes are tender, 15-18 minutes.
Ladle 3 cups chowder into blender and blend until smooth, 1-2 minutes. Pour pureed chowder back into pot, add half-and-half, and heat until simmer. Take chowder off heat, add sugar, and season with salt and pepper to taste. Garnish with basil and serve.

Nutrition

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Comments

Lark (SparkyLarky) says

July 11, 2011 at 10:58 AM

This sounds so good! I will be for sure making this up!

Amanda K @ Every Creative Endeavor says

July 12, 2011 at 2:11 AM

This looks so yummy! I love chowder!

Kristin says

July 12, 2011 at 12:03 PM

Oh yum, this looks delicious. I love corn chowder.

christi @ burlap and basil says

July 12, 2011 at 5:29 PM

I make this corn chowder in the winter with my frozen sweet corn all the time! Yum!

ladybehindthecurtain.com says

July 13, 2011 at 12:18 AM

This looks so good. I would love it if you came over to Cast Party Wednesday tomorrow and shared some of your recipes with us.
Thanks,
I hope to see you there!

Easy Corn Chowder