A simple hearty and comforting corn chowder that’s warm, filling, and delicious. This is a creamy, thick, and flavorful soup. Crispy bits of bacon offer the perfect level of saltiness and a few snips of shallots bring the slightest hint of onion for every bite - not to mention a touch of color.
Here’s a soup that’s both simple and rich. I mean, it’s the type of soup you just want to dive into after a long day or any day, really. It’s rich yet it’s not made with heavy cream. Instead, we use evaporated milk to bring it all together.
Fresh, canned, or frozen corn?
I’ve made this soup with fresh ears of corn and have used the corn cobs for stock. First of all, it was “fun” slicing the corn off the corn and even more “fun” watching it scatter all over the place as I did it. Yes, I do know the bundt pan trick and honestly I can’t be bothered.
I was craving this soup and decided to whip it up using canned corn. You can absolutely use good quality canned corn to make this corn chowder. Good quality means it isn’t drowned in water. Frozen is the best bet. Just offering suggestions. Honestly, I didn’t notice the difference between using the cobs or just using canned or frozen corn. If you want to use fresh, by all means.
I don’t use heavy cream for this soup. I use evaporated milk just like I do for my Peruvian Shrimp Soup. It’s perfect for the job and you only need one can. Oh, and please use regular and not low fat or fat free. If you do, it won't come out the same.
Bacon starts off this corn chowder because we cook it until crisp then use the drippings to saute the onions and garlic. Test your willpower and keep it aside while you make the soup. If you can’t do that, add a few more strips so you can snack as you go!
After the soup has simmered and the potatoes become tender, the evaporated milk is added. Then, stir in some of the bacon (if you didn't eat it all already).
I’m really not into garnishing my food but, in this case I find adding the green part of a few scallions brighten up the soup visually and makes it taste pretty awesome.
One last thing…I add a teaspoon of sugar in the soup. It’s optional, but it needed something and since I have added sugar in the past when steaming corn, I figured I’d try it here and did a taste test. I like just a touch of sugar. It’s up to you. Try it and see if you like it.
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A Simple Hearty and Comforting Corn Chowder
PRINT PIN SAVEIngredients
- ½ pound bacon diced
- 2 tablespoons bacon drippings
- 1 medium sweet onion diced
- 3 garlic cloves minced
- 4 cups corn fresh, frozen, or canned corn if using canned, drain
- 2 tablespoons cornmeal
- 4 cups chicken stock low sodium
- 2 medium russet potatoes cut into cubes about ½”
- Kosher salt to taste
- Pepper to taste
- 1 teaspoon sugar optional but recommended
- 1 (12 ounce) can evaporated milk
- 3 scallions green part thinly sliced
Instructions
- In a large pot over medium high heat, add the bacon and cook, stirring occasionally, until browned and crisp. Use a slotted spoon to remove onto a paper towel lined plate. Leave at least two tablespoons of fat in the pot. Discard or save the rest for another use.
- Add the onions to the pot and cook for about 3 - 5 minutes until softened and translucent. Add the garlic and stir until fragrant.
- Stir in the corn.
- Sprinkle in the cornmeal and give it a stir.
- Add the chicken stock, potatoes, and two good pinches of salt. Remember the bacon adds a salty taste. Taste and adjust as you go along.
- Add some pepper. I use about ½ teaspoon and I use black because I like the specks in the soup.
- Lower the heat and simmer the soup for about 25 minutes. The potatoes should be nice and tender. Turn off the heat.
- Stir in the milk. The milk will cool the chowder just enough to serve. Stir in about ⅔ of the bacon. Adjust salt and pepper to taste.
- Sprinkle with scallions and remaining bacon in the pot or on each individual serving. The scallions give it a touch of color and brightens the flavor of the soup.
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