Best 4 Cold Day Corn Chowder Recipes

COLD-DAY CORN CHOWDER

Steps:

• Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain.
• Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour flavor. Add the chicken broth and bring to a simmer. Cover and cook until the vegetables are tender, 15 minutes.
• Uncover the pot and add the potato, half-and-half and all but 1/2 cup of the corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved ½ cup corn and cook, stirring, until warmed through, 6 to 8 minutes.
• Discard the bay leaves from the soup. Puree about 1 cup of the soup in a food processor or blender and stir it back into the soup. Ladle the soup into bowls and garnish with the cooked bacon and buttered corn kernels.

CORN CHOWDER

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.

CHILLED CORN SOUP

Steps:

• Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
• Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
• Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
• Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
• Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
• Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

SLOW COOKER POTATO CORN CHOWDER

Steps:

• Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.