Corn Chowder (Corn chowder)

Name: Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: United States
Ingredients: 4 ears sweet corn or 500 g kernels; 4 rashers bacon, chopped; 1 onion, 1 celery stick, chopped; 3 potatoes, diced; 500 ml chicken or vegetable stock; 500 ml milk, 150 ml cream; thyme, salt, pepper, chives

Overview

Corn chowder is a thick, creamy American soup of sweet corn and potatoes. Bacon is fried until crisp, and onion and celery are softened in its fat before diced potatoes and stock are added. Fresh corn kernels, scraped from the cob so their milky juice goes in too, are cooked with milk and cream until the potatoes are tender. Part of the soup is often mashed or blended to thicken it. It is sweet, smoky and filling. Some cooks add red pepper or jalapeño for colour and heat.

History

Corn chowders appear in American cookbooks from the nineteenth century, when cooks in New England and the Midwest adapted fish chowder to the sweet corn harvested in late summer. It remains a popular late-summer and autumn soup, especially in corn-growing states. Early recipes often used dried or canned corn, but fresh corn is preferred today when it is in season. It is often served with crackers or bread.

Main ingredients

Sweet corn, potatoes, bacon, onion, milk, cream. The soup is built on milk and stock and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Pork soups · Potato soups · Corn soups · More soups from United States

Recipe outline serves 4 · ~50 min

Ingredients

4 ears sweet corn or 500 g kernels
4 rashers bacon, chopped
1 onion, 1 celery stick, chopped
3 potatoes, diced
500 ml chicken or vegetable stock
500 ml milk, 150 ml cream
thyme, salt, pepper, chives

Allergens: Contains: Celery, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Fry the bacon until crisp and remove; soften the onion and celery in the fat.
Add the potatoes and stock and simmer for 10 minutes.
Add the corn, milk and thyme and simmer for 15 minutes.
Blend a third of the soup, stir in the cream, season and top with bacon and chives.