Best 3 Corn Chowder Soup Recipes

Indulge in the comforting embrace of corn chowder, a classic soup that embodies the essence of warmth and nourishment. This hearty dish, often associated with the chilly months, is a symphony of flavors and textures that will tantalize your taste buds. With its creamy broth, tender corn kernels, and an array of savory vegetables, corn chowder is a culinary masterpiece that can be enjoyed as a light lunch or a satisfying dinner.

This article presents a collection of three delectable corn chowder recipes, each offering a unique twist on this beloved classic. From the traditional New England-style chowder, brimming with sweet corn, potatoes, and bacon, to the smoky and flavorful Mexican-inspired version, featuring roasted corn and poblano peppers, to the creamy and cheesy corn chowder, packed with melted cheddar and Parmesan, there's a recipe here to suit every palate.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the goodness of corn. Let these corn chowder recipes warm your heart and fill your belly with satisfaction.

Here are our top 3 tried and tested recipes!

SOUP- LOBSTER, SHRIMP AND CORN CHOWDER RECIPE - (4.6/5)

Soup- Lobster, Shrimp and Corn Chowder Recipe - (4.6/5) image

Provided by á-2703

Number Of Ingredients 19

Ingredients

Ingredients
15 pieces of bacon, diced
2 cups chopped sweet onions
1 cup chopped celery
4 large carrots sliced into 1/4 inch rounds
2 teaspoons salt
2 Teaspoons Lawry's Garlic Salt (coarse ground with parsley)
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1 cup all-purpose flour
2 Tablespoons cornstarch (mixed with 1/4 cup cold water)
14 cups chicken broth
2 pieces of fresh corn on the cob (cut off corn)
2 teaspoons Old Bay Seasoning
2 cups whole milk (substitute heavy whipping cream if you prefer a creamier soup)
8-9 medium red potatoes cut into sixths
1 Large fresh lobster tail diced into 1 inch pieces
1 pound of medium to large fresh shrimp- shelled, deveined and cut in half
2 teaspoon Worcestershire sauce

Steps:

Directions In a large stock pot, over medium high heat, cook the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, and cayenne. Cook for 10-12 minutes, or until the vegetables are soft. Stir in the flour and cook for 10 minutes, stirring frequently. Stir in the chicken broth and bring to a boil. Add the red potatoes and corn niblets. Stir in the Old Bay seasoning. Simmer for 15 minutes, or until the potatoes tender. Stir in the whole milk, Lobster and Shrimp. Simmer the soup for 5 minutes. Add the black pepper, Lawry's seasoning salt and Worcestershire sauce. Add the cornstarch that has been mixed in water. Simmer the soup for an additional 4 minutes.

CORN AND CRAB SOUP BISQUE CHOWDER

Corn and Crab Soup Bisque Chowder image

Found this recipe for Zaar World Tour 5 on real cajun recipe website...looks tasty... this is what it said;The 2007 Lacombe Crab Cook-Off Festival truly has something for everyone. The community of Lacombe, Louisiana welcomes its visitors with a weekend of fun and pure pleasure. Great entertainment, great food, wonderful artwork, carnival rides, and friendly folks, all set under the majestic live oaks at John Davis Park DO WE HAVE CRABS? Why sure we do (in LeCompte). We have boiled crabs, we have crab cakes, we have soft shell crab poor boys, and more. More could maybe be this dish.

Provided by Thea

Categories Chowders

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups butter (1 pound)
3 cups chopped corn
1 cup chopped bell pepper
1 cup chopped celery
3 cups chicken broth
3 (15 ounce) cans corn or 6 ears fresh corn
cans Carnation Evaporated Milk
2 lbs crabmeat
2 pints half-and-half
2 (10 1/2 ounce) cans cream of potato soup
1 cooking spoon flour
black pepper and oyster crackers (optional)

Steps:

Sauté pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.

CORN CHOWDER SOUP

Corn Chowder Soup image

Make and share this Corn Chowder Soup recipe from Food.com.

Provided by Tweety Grams

Categories Chowders

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups diced potatoes
2 cups diced carrots
1 cup diced onion
3 stalks celery
2 cups water
1/4 cup flour
2 cups milk
2 cans creamed corn
1/2 cup Cheez Whiz or 1 can cheddar cheese soup
bacon, cut into small pieces
ham, cut into small chunks

Steps:

Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.

Nutrition Facts : Calories 472.4, Fat 12.8, SaturatedFat 7.3, Cholesterol 41.8, Sodium 1357.3, Carbohydrate 81.7, Fiber 7.4, Sugar 15.4, Protein 15.6

Tips:

Use fresh corn for the best flavor. Frozen or canned corn can also be used, but the soup won't be as sweet or flavorful.
If you don't have heavy cream, you can use milk or half-and-half instead. The soup will be thinner, but still creamy and delicious.
Add some chopped bacon or cooked chicken to the soup for extra protein and flavor.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

Corn chowder is a classic soup that is perfect for a cold day. It is easy to make and can be customized to your liking. With its sweet, creamy flavor and hearty ingredients, corn chowder is sure to be a hit with your family and friends.

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