Best Corn Chowder Recipe
Course: SoupDifficulty: MediumServings
5
servingsPrep time
35
minutesCooking time
35
minutesCalories per serving
250
kcalThis best corn chowder recipe is not only hearty and delicious, but also very easy – and cheap – to make.
This corn chowder recipe is made with Canadian bacon…however, if you have left over ham, this would be a wonderful way to use left-overs. If you want a vegetarian version, you may leave the bacon out, this corn chowder will still taste great.
You may want to serve this potato corn chowder recipe during the winter months when it is chilly outside. Served it with warm homemade bread – or biscuits – and you have yourself a wonderful, cheap and satisfying meal. This soup eaten in front of a roaring fire with a snow storm outside, just adds to the experience in my opinion.
However, no matter where – and with whom – you choose to eat this corn chowder…you will not be disappointed.
For a vegetarian version: omit the Canadian bacon – or ham – and replace the chicken borth with a vegetable broth.
This corn chowder recipe is made with Canadian bacon…however, if you have left over ham, this would be a wonderful way to use left-overs. If you want a vegetarian version, you may leave the bacon out, this corn chowder will still taste great.
You may want to serve this potato corn chowder recipe during the winter months when it is chilly outside. Served it with warm homemade bread – or biscuits – and you have yourself a wonderful, cheap and satisfying meal. This soup eaten in front of a roaring fire with a snow storm outside, just adds to the experience in my opinion.
However, no matter where – and with whom – you choose to eat this corn chowder…you will not be disappointed.
For a vegetarian version: omit the Canadian bacon – or ham – and replace the chicken borth with a vegetable broth.
Ingredients
1/4 cup butter – or oil, I use 1/2 butter and 1/2 olive oil
1 cup Canadian bacon – cut in little pieces – or some left over ham
1/2 cup red onion – chopped
1/2 cup carrots – chopped
Optional: 1/3 cup celery – chopped
2 garlic cloves – minced
1 small bag frozen corn – 250 g (9 oz)
4 cups chicken broth
2 medium white potatoes – diced
1/4 red bell pepper – diced
1/2 cup white wine or an additional 1/2 cup chicken broth
2 tablespoon flour – omit if you like a thinner chowder.
Use rice flour if gluten intolerant
1/2 cup heavy cream
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
Directions
- Sauté the onion, garlic and the butter for 1 minute or so. Add the celery – if using, bell pepper and carrot, sauté another few minutes.
- Add the chicken broth along with the white wine. Then add the potatoes, Canadian bacon – or ham – and the spices. Bring to a rolling boil.
- Turn the heat down and simmer until the potatoes are almost soft. Add the frozen corn.
- Bring back to a simmer.
- Mix the flour with the heavy cream, and mix thoroughly to blend.
- Dump into the soup and mix well until the broth has thickened.
- Salt and pepper to taste.
- Your corn chowder is now ready to serve.
