A slightly sweet, slightly spicy corn chowder that is easy to make and simply delicious. Use frozen corn to make this fabulous corn chowder recipe any time of the year!
Easy Corn Chowder Recipe
If you are looking for a filling, satisfying, inexpensive meal for lunch, or perhaps a dinnertime starter, this easy corn chowder recipe is it! Made with frozen corn (so you can make this corn chowder all year round), potatoes, and a few assorted vegetables, this is a hearty soup that tastes great.
When Hubby made this the first time oh so many years ago, I turned up my nose to it. Because I always do. LOL Poor man. He may be the World’s Greatest Soup Maker (my grandfather always told him to open a soup restaurant), but his wife gives him a hard time every time he comes up with a new recipe. This recipe is over 10 years old, so I was a bit more diplomatic about it than I am today (ah, young love!), but nevertheless I was wary. I’d never had corn chowder before!
Oh my, what I was missing!!
This is one tasty, creamy, delicious soup. The basics are corn, cream, and potatoes. I guess that is the basis for most corn chowders. The spices are what make all the difference in this soup and it simply tastes wonderful.
Tips for Making Easy Corn Chowder Recipe
• Instead of buying chicken stock, make your own sodium-free chicken stock. You can also buy sodium-free chicken bouillon and make your chicken stock according to those directions. It isn’t quite the same, but it will do in a pinch and helps if you prefer vegetarian. I do suggest you make your own though – it is pretty easy. Or, if you prefer, make your own no sodium vegetable stock and use that instead.
• If you would like to learn how to make your own lard, simply click here. Hubby does a very nice job of that, too. My mother (who is a tough critic) was just telling him the other day she’d like more as his is so beautiful and tasty.
• This corn chowder recipe freezes beautifully. Just make certain you use freezer grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!
• You may want to read about Hubby’s Waring Immersion Blender
Easy Corn Chowder Recipe Ingredients:
• 1 TBSP Lard or Cooking Oil
• 2 TBSP Unsalted Butter
• 1 medium Onion, diced small
• ½ tsp Ground Thyme
• ½ large, Red Bell Pepper, diced small
• ½2 tsp Ground Cumin
• 1/8 tsp Turmeric
• 1 pound Frozen Corn
• 1 pound Potatoes (yellow preferred), diced into ½″ cubes
• 3 cups Chicken Stock (low or no sodium)
• Salt, to taste
• Pepper, to taste
• 2 tsp Cornstarch dissolved into 2 TBSP Water
• 1 cup Heavy Cream
• 2 TBSP Fresh Minced Chives OR Scallions OR Red Pepper Flakes
Easy Corn Chowder Recipe Mise en Place:
• Cutting Board
• Knife
• Measuring Cup
• Measuring Spoons
• Spoon
• Soup Pot (with lid)
• Immersion Blender (stick blender)
Easy Corn Chowder Recipe Directions:
1. In a large pot, add oil, butter, onion, red bell pepper, thyme, cumin, and turmeric.
2. Saute until the onion and peppers are tender, but not brown – approximately 5-8 minutes.
3. Add corn, potatoes, and stock.
4. Cover, turn heat to high, bring to a boil and allow to boil for 10 minutes.
5. Remove 2 cups of corn and potatoes from the pot. Blend remaining soup with a stick blender.
6. Return reserved 2 cups of corn and potatoes to the pot.
7. Slowly add the corn starch mixture to the soup, stirring constantly.
8. Return to a boil and allow to thicken slightly.
9. Remove from the heat and stir in heavy cream.
10. Allow to sit at room temperature for an hour.
11. Reheat and sprinkle with chives, scallions or red pepper flakes before serving.
Easy Corn Chowder Recipe
Easy Corn Chowder Recipe. A slightly sweet, slightly spicy corn chowder that is easy to make and simply delicious. Use frozen corn to make this fabulous corn chowder recipe any time of the year!
Ingredients
- 1 TBSP Lard or Cooking Oil
- 2 TBSP Unsalted Butter
- 1 medium Onion, diced small
- ½ tsp Ground Thyme
- ½ large, Red Bell Pepper, diced small
- ½2 tsp Ground Cumin
- 1/8 tsp Turmeric
- 1 pound Frozen Corn
- 1 pound Potatoes (yellow preferred), diced into ½″ cubes
- 3 cups Chicken Stock (low or no sodium)
- Salt, to taste
- Pepper, to taste
- 2 tsp Cornstarch dissolved into 2 TBSP Water
- 1 cup Heavy Cream
- 2 TBSP Fresh Minced Chives OR Scallions OR Red Pepper Flakes
Instructions
1. In a large pot, add oil, butter, onion, red bell pepper, thyme, cumin, and turmeric.
2. Saute until the onion and peppers are tender, but not brown – approximately 5-8 minutes.
3. Add corn, potatoes, and stock.
4. Cover, turn heat to high, bring to a boil and allow to boil for 10 minutes.
5. Remove 2 cups of corn and potatoes from the pot. Blend remaining soup with a stick blender.
6. Return reserved 2 cups of corn and potatoes to the pot.
7. Slowly add the corn starch mixture to the soup, stirring constantly.
8. Return to a boil and allow to thicken slightly.
9. Remove from the heat and stir in heavy cream.
10. Allow to sit at room temperature for an hour.
11. Reheat and sprinkle with chives, scallions or red pepper flakes before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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V VANCASSO Porcelain Bowls Set for Salad Soup Cereal Rice Snack Dinnerware Bowl Set 4-Piece 6oz Porcelain China Ceramic - Blue -
Sweese 106.002 Porcelain Fluted Bowl Set - 26 Ounce for Cereal, Soup - Set of 6, Hot Assorted Colors -
Le Creuset of America PG9102S4-1616 Soup Bowls (Set of 4), 22 oz/6.25", White
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 413 Total Fat: 25g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 61mg Sodium: 293mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 4g Sugar: 8g Sugar Alcohols: 0g Protein: 9g
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