Corn Chowder

Chilly days call for warm bowls of sweet, smoky Corn Chowder. This incredible soup can be made any time of year and comes together quickly, thanks to frozen corn.

Course Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings (2 cups each)

Calories 541kcal

Author Meggan Hill

Ingredients

12 ounces bacon chopped (see note 1)
2 large onions chopped (about 3 cups)
2 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon ground turmeric (see note 2)
6 cups chicken broth
1 pound thin-skinned potatoes unpeeled and diced (see note 3)
Salt and freshly ground black pepper
2 pounds frozen corn (see note 4)
1 cup half-and-half (see note 5)
6 ounces sharp cheddar cheese grated
chopped fresh chives for garnish, optional

US Customary - Metric

Instructions

In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 minutes.
Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with chives if desired.

Notes

Bacon: Chopped bacon adds a smoky counterpart to the sweet corn. Corn chowder with ham is is just as fabulous.
Turmeric: This golden-hued spice boosts the yellow color of soup naturally and adds a subtle flavor.
Potatoes: Look for the thin-skinned new baby potatoes of any color.
Corn: To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 12 ears of corn (you may need to work in batches) and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and proceed with the recipe.
Half and half: Substitute 4 1/2 teaspoons melted butter plus enough whole milk to equal 1 cup for the half and half.
Yield: This Corn Chowder recipe makes a lot of soup: 16 cups or 4 quarts, enough for 8 generous servings of 2 cups each. For a party or buffet with other main dishes, plan on 1 cup of soup per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Soups with dairy may have a grainy texture and separate when you thaw them out. So, I don't recommend freezing this soup.

Nutrition