Corn Chowder
Have this hearty Corn Chowder on your table in less than 45 minutes! Serve with fresh bread and a salad for a full meal.
I realize it’s summer and I made soup. But on a cold and windy rainy day, soup in summer is the best. The last thing I want to do is get out to the barbecue when I’m about to get whisked away in a rainstorm. Instead I want to cozy up to the stove and make a delicious pot of comforting soup. Then serve it in bowls with a big ‘ol loaf of crusty bread. Yum.
Versatile and delicious all year round!
I’ve been making this corn chowder, and variations of it for years. It is delicious on it’s own as a Corn Chowder, but I’ve also tweaked the recipe to make Chicken Corn Chowder and Fish Chowder. One thing I really like about this soup, is that you can use up leftover potatoes and corn from dinner the night before. It’s also a great recipe to make ahead of time and take camping. There’s nothing better than having dinner ready and waiting when you’re camping, especially if the weather isn’t great!
Serving Suggestion:
Creamy, comforting and delicious. Serve it up with fresh bread or these homemade buns, and a green salad if you like!
Corn Chowder Recipe Tips:
- CORN: You can use frozen corn kernels or canned corn for this soup (if you want to use fresh corn, you have to cook it slightly first). This soup is also a great way to use up leftover cobs of corn: just cut the kernels off the cobs and proceed with the recipe.
- CORN ADDITION OPTION: You can also add in 1 can of creamed corn if you want to thicken up the soup (I often do this).
- POTATO: If you have leftover mashed potatoes, you can add 3/4 cup to the soup instead of the potato listed in the ingredients.
- STOCK: This recipe calls for vegetable broth/stock but you can also use chicken broth.
- CREAM: I like to use half + half cream. Whole milk is great too. I don’t recommend heavy cream…it’s just too rich.
- CHEESE: Use a flavourful cheddar cheese like an old cheddar (white or orange cheddar works well).
- WINE: If you don’t want to add the wine, you don’t have to.
- FLAVOUR OPTIONS: Feel free to stir in cooked, shredded chicken. Or crumbled cooked bacon (bacon added tastes SO delicious).
Corn Chowder
Have this hearty Corn Chowder on your table in less than 45 minutes! Serve with fresh bread and a salad for a full meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
Ingredients
Corn Chowder:
- 3 tbsp butter
- 1 medium onion, chopped
- 1 large potato, peeled and diced (I like Yukon gold potatoes)
- 1 bay leaf
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp all purpose flour
- 2 cups vegetable stock
- 1 1/4 cups light cream (like half + half)
- 1/4 cup dry white wine
- 1 (341 mL) can corn or 1 1/2 cups frozen corn niblets
- 2 cups grated cheddar cheese
Garnish:
- extra shredded cheese
- chopped chives or green onion
Instructions
- In a skillet over low/medium heat, melt the butter, and add the onion, potato, bay leaf, sage, salt and pepper. Cook for about 5 minutes, or until the onions are soft but not browned.
- Add the flour, mix well, and cook for about 1 minute.
- Then whisk in the stock and cream. Bring to a boil then reduce heat, and simmer the soup for about 20 minutes, making sure to stir often.
- After this time, add the wine and corn. Simmer until the soup is fully warmed through, about 5 minutes.
- Remove the bay leaf, and remove the soup from the heat.
- Stir in the cheese until melted.
- Garnish with extra shredded cheese and chopped green onion if you like! Then serve and enjoy!
Keywords: corn chowder, potato corn chowder, corn chowder recipe
I hope you enjoy this recipe, I think it’s the best corn chowder! Have a delicious day!
