Corn Chowder
Corn chowder is a rich soup that’s perfect for cooler weather. One of my go-to Thanksgiving sides is this hearty corn chowder recipe with bacon and cheddar cheese. Like other creamy soups, it’s a family favorite in cold weather. This one is hearty enough to be a main course for lunch or a light dinner.
Corn at the First Thanksgiving
Corn was a key feature on the table at the very first Thanksgiving, so it’s traditional to include at least one corn-based side in our celebrations. That first Thanksgiving in 1621 was actually a three-day-long celebration of a successful harvest. A Wampanoag leader known as Squanto, who knew English, had helped the settlers grow their corn with the use of fish heads as fertilizer.
Along with corn, the first shared meal between settlers and Native Americans included deer, shellfish, and roasted meat. So it’s actually a great tradition to serve venison on the Thanksgiving table if your family prefers it to turkey.
The Best Corn Chowder Recipe
Usually, modern-day holiday corn recipes feature sweet yellow corn instead of the Indian corn that graced the pilgrims’ table. (However, Indian corn is a beautiful decorative addition to the Thanksgiving table.)
Along with the holidays, corn chowder always reminds me of one of my husband’s best friends. He raves about this recipe every time I serve it to him. I think the secret to its success is the use of fresh corn. Although frozen corn is certainly acceptable, the fresh corn pops in your mouth and adds a special sweetness.
What makes a chowder a chowder?
You can conjure up that creamy texture common to corn, clam, and fish chowders. But what exactly makes a soup into a chowder? It’s not so much the cream — some chowders are dairy free — as the starch. In this soup, the potatoes provide that characteristic starchy thickness.
Can you use milk instead of cream in chowder?
This recipe already uses light instead of heavy cream, but if you want to go lighter, you could make it with whole milk. The starchy potatoes and corn and the flour lend the soup enough thickness that you still will have a substantial chowder.
Ingredients for Corn Chowder
Along with fresh sweet corn for best flavor, additional veggies include potatoes and tomatoes:
- tender potatoes chopped into bite-size pieces to yield 8 cups (Yukon gold potatoes are great)
- two large onions sautéed with smoky bacon so that the bacon grease lends them extra flavor
- flour for thickness
- chicken stock or chicken broth (you can also use vegetable stock)
- light cream
- simple seasoning: salt and pepper
- diced fresh tomato for topping
- optional toppings: white cheddar cheese, green onions
The white cheddar cheese in this recipe gives the soup an extra WOW factor. However, I left it optional here in case you have guests who don’t like their chowder with cheese.
If you have leftovers, they will keep in an airtight container in the fridge for about 3 days. Re-warm the soup gently to a simmer.
Watch me make Corn Chowder with Wild Boar Pork Belly Bacon on the Outdoor Channel:
Corn Chowder
Ingredients
- 8 strips bacon diced
- 2 large onions chopped
- 1/3 cup flour
- 8 cups chicken stock
- 8 cups chopped potatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ears fresh corn (or 4 cups frozen corn)
- 2 cups light cream (half and half)
- 1 tomato diced
- 8 ounces sharp white cheddar cheese optional
Instructions
- Sauté bacon and onion in heavy bottom stock pot or Dutch oven. Drain excess fat.
- Sprinkle flour on top of onion and bacon mixture. Pour chicken stock, potatoes, salt, and pepper into pot and bring to a boil. Reduce to simmer for 15-20 minutes or until potatoes are tender.
- Meanwhile, boil corn for 3-5 minutes. Drain and cut corn off the cob.
- Add corn and cream into pot and heat through. Ladle into bowl and serve with tomatoes and, if desired, cheese.
I just viewed your sweet squash relish on TBN but cannot find it in your online collection of recipes. It looks too good to pass up!! Please help!!!
Sure thing! Here you go: https://stacylynharris.com/squash-relish/ – I hope you love it!!