Best 3 The Best Corn Chowder Recipes
Indulge in the creamy comfort of our delightful corn chowder, a culinary symphony of flavors that will warm your soul. This chowder is the perfect balance of sweet corn, savory bacon, and a rich, creamy broth. It's a hearty and satisfying soup that's perfect for a cold day or a quick and easy weeknight meal. With just a few simple ingredients and minimal prep time, you can have a delicious and comforting bowl of corn chowder ready to enjoy. Our comprehensive guide includes three irresistible variations of this classic dish: the traditional corn chowder, a vegan corn chowder made with creamy coconut milk, and a spicy corn chowder that packs a flavorful punch. These recipes offer something for every palate, ensuring that everyone can savor the delectable goodness of corn chowder.
Let's cook with our recipes!
INSTANT POT CORN CHOWDER
Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.
Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
THE BEST CORN CHOWDER
This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.
Provided by Overton Fam
Categories Chowders
Time 50m
Yield 4-6 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon and break into small pieces. Set aside.
- In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
- Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
- Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
- Stir in bacon pieces.
- Just before serving, add parsley and a generous grind of white pepper (to taste).
Nutrition Facts : Calories 614.8, Fat 28.1, SaturatedFat 11.8, Cholesterol 55.3, Sodium 1645.4, Carbohydrate 81.3, Fiber 7.9, Sugar 8.7, Protein 17.2
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Tips for Making the Best Corn Chowder
- Use fresh corn. Fresh corn has a sweeter, more flavorful taste than frozen or canned corn. If you can't find fresh corn, frozen corn is a good substitute.
- Don't overcook the corn. Overcooked corn will become tough and lose its flavor. Cook the corn just until it is tender, about 5 minutes.
- Use a good quality broth. The broth is the base of the chowder, so it's important to use a good quality broth. Chicken broth or vegetable broth are both good options.
- Add vegetables to your liking. In addition to corn, you can add other vegetables to your chowder, such as potatoes, carrots, celery, and onions. Just be sure to chop the vegetables into small pieces so that they cook evenly.
- Season the chowder to taste. Season the chowder with salt, pepper, and other spices to taste. You can also add a pinch of cayenne pepper for a little heat.
- Serve the chowder hot. Corn chowder is best served hot, with a dollop of sour cream or crème fraîche on top.
Conclusion
Corn chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. With just a few simple ingredients, you can create a hearty and flavorful chowder that the whole family will enjoy. So next time you're looking for a quick and easy meal, give corn chowder a try. You won't be disappointed!
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