Corn chowder is a beloved and timeless recipe that has gained popularity for its comforting flavors and creamy texture. While the exact origins of corn chowder are unclear, it is believed to have emerged in the United States, where corn has long been a staple crop. This hearty soup has become a classic in American cuisine, with regional variations and personal twists adding to its rich history.
The flavor of corn chowder is a delightful balance of sweetness from the fresh corn kernels and a savory note from ingredients like bacon, onions, and herbs. The creamy base, created by blending a portion of the soup, adds a velvety texture that enhances the overall experience. The smoky and salty flavors from the crispy bacon complement the natural sweetness of the corn, creating a harmonious combination that is both satisfying and comforting.
This recipe has earned its place as an award winner due to its ability to capture the essence of corn and deliver a robust and well-balanced flavor profile. The simplicity of the ingredients allows the corn to shine, while the addition of bacon, onions, and herbs adds depth and complexity to the soup.
Corn chowder has gained popularity not only for its delicious taste but also for its versatility. It can be enjoyed as a stand-alone meal or as a side dish, making it perfect for gatherings, potlucks, or cozy family dinners. The serving suggestions for corn chowder are endless. It can be served in a bread bowl, accompanied by crusty bread or cornbread on the side, or even garnished with fresh herbs like parsley or chives for added freshness.
Whether enjoyed on a chilly winter evening or as a comforting reminder of summertime, corn chowder has become a timeless favorite. Its rich history, delightful flavor, and versatility have contributed to its enduring popularity, making it a go-to recipe for those seeking a comforting and satisfying bowl of soup.
Corn chowder
Ingredients
- 6 Cups fresh corn kernels about 8-10 ears of corn
- 4 slices bacon diced
- 1 medium onion diced
- 2 celery stalks diced
- 2 medium potatoes peeled and diced
- 4 Cup chicken or vegetable broth
- 2 Cups whole milk
- 1 Cup heavy cream
- 1 Tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish, optional
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- In the same pot, add the diced onion and celery. Sauté until they become translucent and lightly browned, about 5 minutes.
- Add the diced potatoes, corn kernels, dried thyme, and bay leaf to the pot. Stir well to combine the ingredients.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Remove the bay leaf from the pot. Using an immersion blender or a countertop blender, puree about half of the soup until creamy, while leaving some chunks for texture.
- Return the pot to the stove over low heat. Stir in the milk and heavy cream. Season with salt and pepper to taste. Simmer for an additional 5 minutes, stirring occasionally.
- Remove the pot from the heat. Ladle the corn chowder into bowls. Garnish with the crispy bacon and chopped fresh parsley if desired.
- Serve the corn chowder hot and enjoy!
