Simple Corn Chowder Recipe: 4 Tips for Making Corn Chowder
Written by MasterClass
Last updated: Sep 9, 2024 • 2 min read
Late summer corn chowder pairs the last cobs of the season with rich, velvety cream—the perfect comfort food for increasingly chilly weeknights.
Learn From the Best
What Is Corn Chowder?
Creamy corn chowder is a thick, hearty soup consisting of sweet corn kernels, vegetable or chicken stock, heavy cream, and assorted spices. The soup has an intentional chunky, rustic texture, with most of the corn kernels left whole. Chefs may use cornstarch or all-purpose flour to thicken the chowder.
Similar recipes include New England clam chowder, Japanese-style corn potage, or side dishes like creamed corn.
4 Tips for Making Corn Chowder
The best corn chowder is no mere corn soup: It is hearty, soothing, and full of texture. Here are a few tips for making the dish:
- 1. Preparing the corn: To remove corn kernels from fresh corn cobs, hold the cob upright in a large mixing bowl and carefully run a sharp knife down each side. For an extra burst of concentrated corn flavor, run the backside of your knife down the cobs to collect every bit of the starchy, sweet liquid left behind.
- 2. Using fresh, frozen, or canned corn: You can make corn chowder using fresh corn, frozen kernels, and even canned corn. If using frozen corn, thaw before using; if using canned corn, drain before using.
- 3. Making it dairy-free: To make rich, luscious corn chowder without cream or milk, swap in a can of full-fat coconut milk or coconut cream.
- 4. Incorporating other ingredients: Make corn chowder even more substantial with extra veggies like Russet potatoes, Yukon Gold potatoes, sweet potatoes, red bell pepper, or pumpkin. Garnish with crispy bacon bits or lardons, fresh chopped chives or scallions, or add a bright dash of vinegar and heat with diced pickled jalapeños.
Corn Chowder Recipe
makes
prep time
10 mintotal time
30 mincook time
20 minIngredients
- 1
Heat oil and butter in a large, heavy-bottomed soup pot like a Dutch oven over medium heat. Add onion, garlic, and bay leaf, and sauté until they become soft and fragrant.
- 2
Add corn, and season with salt and pepper. Toss to combine and cook until kernels begin to take on some color.
- 3
Add broth and cream, and bring to a boil. Reduce to a simmer, and cook until it has reduced slightly. Add paprika. Taste and adjust the seasoning as needed.
- 4
Use an immersion blender to purée the soup to your desired consistency, leaving some kernels whole or partially blended to maintain a chunky, toothsome texture. Cover to keep warm.
- 5
Meanwhile, cook the bacon in a medium skillet over medium-high heat until the fat has rendered and the meat is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess grease.
- 6
Ladle the chowder into serving bowls. Garnish with chopped bacon and chives.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, and more.