Corn Chowder

September 9, 2010

So I take it you guys aren’t big fans of eggplant pasta, LOL. No worries, today’s recipe is much more sinful.

Yesterday’s weather made me crave soup. The wind, the overcast skies – I knew I wanted to make soup after work. You see, living in Sacramento, CA with hotter temps has made us all think 70 degrees is freezing. Break out the hoodies, blankets and Uggs. No seriously, I’m not kidding.

I had remembered seeing corn for super cheap at the store and corn chowder is one of my favorite soups – so I sat in the parking lot of the grocery store and surfed the Internet on my iPhone to come up with a recipe. I ended up combining several recipes to make my own.

The Ingredients:

6 Ears of Corn – I used 3 sweet white and 3 yellow – it was just over 3 cups.
8 Ounces of Bacon – Cut into strips
1 Large Sweet White Onion
1 Large Leek – sliced into moon shapes – slit down center and chop
1 Pound Yukon Gold Potatoes – 3 medium = 1 pound
2 Tablespoons Unsalted Butter
2 Tablespoons Fresh Thyme
2 Teaspoons Ground Cumin
4 Cups Chicken Stock
2 Teaspoons Cornstarch – dissolved into 2 tablespoons water
Salt and Ground Pepper – to taste

Bacon, bacon, bacon… I love me some bacon. I used a dutch oven and set the stove to a medium heat and added the chopped bacon. Once it rendered a few tablespoons of fat, I increased the heat to high and cooked the bacon until crisp and golden brown. I then poured off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

I prepped my onion, leek and thyme and measured out the ground cumin and butter.

Adding butter to bacon fat felt so wrong, but so right at the same time. The smells coming from this pot were heavenly. I Sautéed the ingredients, stirring occasionally until the onion and leeks were soft.

I then added the corn, potatoes…

and chicken stock to the pot. I brought things to a boil and cooked for 15-20 minutes until the potatoes were soft. I used a potato masher to mash some of the corn and potatoes in the pot. I reduced the heat to medium.

I added the corn starch and water mixture and waited for the soup to thicken a bit. The mashing really helped to thicken it as well. I let the soup simmer for about 5 more minutes – stirring it throughout. I then pulled it off the heat and let it sit for a few minutes.

I added the super sinful heavy whipping cream and continued to give the chowder a good stir. I did try the soup before adding the chowder and it was really good. You could omit that step if you are really watching calories. Me, not so much. I wanted mine super creamy and rich. I added salt and pepper to taste.

Outdoor photo with what natural light was left…

Indoor photo just before diving in. I seriously had to refrain from eating 2-3 bowls of this chowder. I stopped after one and have been thinking about it ever since. Sort of like the scalloped tomato dish. I have bowls stacked in my fridge ready to go for lunches.

I found so many corn chowder recipes the included bell pepper, cheese and many other interesting ingredients. I am happy that I omitted some things and added others. 2 thumbs up – I will for sure be making this soup many more times.

Dan came through the front door and thought we were having taco night because of the smells. Taco night is his favorite, guess that will need to happen soon.

So are you a fan of corn chowder? How about clam chowder?


  1. Must be a family thing………the weather made me think of soup yesterday too………mine was homemade chicken/rice/vegetable soup……I am sure it wasn’t nearly as good as yours, but it seemed to hit the spot for us.

    WTG…….your corn chowder sounds simply wonderful….sure hope you make it for me sometime.

    Hugs, Mommers

    • How funny that you made soup too! Yes, we will definitely have to make the corn chowder, I think you would really like it. Using fresh corn really cuts down on the sodium. The bacon pretty much makes up for that, LOL… but I’m sure you could leave it out and the taste would still be fabulous.

  2. OMG! I was drooling while talking to you on the phone last night and hearing all about the chowder. You had me with bacon and potato…oh yeah and the corn too! I’m like a giddy schoolgirl, because you brought one of your containers to me. I’m going to get some yummy crusty bread and have it for dinner tonight. I can’t wait!!! Ooooh, I love the chunky texture and creamy broth in the pics! I promise to report tomorrow after tasting!!!

    P.S. I love clam chowder and any other thicker chunky soups. I really like all soups, stews, chili’s, and stoups (Rachel Ray), so I’m so excited about this chilly 70 degree weather! 🙂

    • Yum – the crusted bread would go really well! Hope you like it!

      • I gave blood yesterday after work. They said to eat a hearty meal afterwards. I was giddy with anticipation of having my corn chowder when I got home. I was not disappointed. It smelled heavenly from the microwave and tasted so good! It was smoky from the bacon, the corn still had a little bite, and I loved the texture from the potatoes. I will definitely make this come fall/winter!

  3. I love all chowders but this corn chowder does look might good. I will certainly save this one! Great photos. Thanks Kathleen, you are a super cook.

    • Thanks Lisa – I think you would really like this chowder. Please let me know if you give it a try 🙂

  4. OMG, this looks so good! I’m adding this to my “must make soon” and especially because Fall is here in Michigan 🙂 Can’t wait to make it…Yum!

    • Hiya Aim – I think the boys would even like it. Enjoy the Fall weather!

  5. Not a fan of clam chowder but a huge fan of corn chowder – mine is simpler though — canned corn, cream of corn, chicken broth, maybe some chicken, and cumin & chili powder. Delicious!

    Of course, my two all time favorite soups are butternut squash and MN Wild Rice — but I”m picky about both, usually only like ’em if I make ’em!

    • Lots of the recipes used canned corn – I just wanted to use fresh because it was on sale. When corn isn’t in season, I would definitely go the canned or frozen route for sure. I never did buy that MN Wild Rice soup from the store in the great mall – should have done that – I love wild rice anything.

  6. Love corn chowder and clam chowder. My husband on the other hand does not care for corn chowder but I think your version with the yummy goodness of bacon would convince him otherwise! Total comfort food at its best it looks amazing!

  7. It’s getting close to the end of corn season so I thought I’d better get this made before all the corn was gone. Six ears of corn produced almost six cups of corn…hmmm…I didn’t think the recipe used baby corn…..but I used a lot of it anyway. I had about a half of a red bell pepper so I chopped that up and added it. Tastes wonderful, but I’m from the camp that believes soup always tastes better the next day so I’m saving it for tomorrow. I know I’ll be glad I waited, although I’ve been stealing spoonfuls while it gets cool enough to put in the fridge. I’m pairing it with cheddar biscuits. I’ve never been a fan of corn chowder. It just seemed to starchy to me, but this is something I know I’ll be making many times from now on. Thanks Foo. Every once in a while I hit the jackpot with a great recipe that just rings the bell.

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