Corn chowder is not just an appetizer before a great meal. This soup is so filling you can make a meal out of it.
The weather is getting cooler for some of you and it’s the perfect time to make a hearty soup. But even if you’re still enjoying that fresh summer corn, this is a soup you can enjoy in warm weather, too.
Although I had fresh corn on the cob, you can use frozen corn. Using frozen corn would really simplify this recipe by omitting the step of cutting the kernels off the cob. Either way, your soup will turn out the same. Frozen vegetables are as close to fresh that you can buy. (And sometimes even better because they are frozen at the peak of their freshness.) If you want….you can use canned corn, but I tend to stay away from most canned vegetables. I don’t like the tinny taste of the can. But, that’s just me. If you prefer, by all means, use canned.
I used red and green peppers to really make this corn chowder colorful. If you want to save a little on the expense of a red pepper, maybe you have a jar of pimento on your shelf. Since pimento is made from a red pepper, you’ll enjoy the same great flavor.
I used 1% milk to cut down the calories, but if you’re not counting calories, use whole milk or light cream. The soup will definitely be creamier and richer. Besides, I wanted to save some calories for the bacon I added. If you want to cut down on even more calories, cube some ham, or don’t even add meat. Especially is you’re vegan…no need to miss out on this delicious soup.
Corn Chowder | Recipe
4-5 strips of bacon or ham (optional)
3-4 ears of corn (white or yellow) or 1 – 1 lb. bag of frozen corn
1 small sweet onion
1 green pepper
1 red pepper (or 1/2 c. pimento)
2-3 bay leaves
4 c. chicken or vegetable broth
salt & pepper to taste
1 tsp. cayenne pepper (optional)
4 T. cornstarch
1/2 c. cold water
2 c. 1% milk (or whole milk, or light cream)
Chop bacon (or cook strips and crumble when cooked) and brown right in your soup pot. Remove bacon from pan and set aside to drain on paper towels. Remove all but 1 T. bacon grease from pot.
Add diced onion and lightly brown on medium heat.
While onion is browning, cut off corn kernels from cobs. Chop green and red peppers.
When onion is slightly browned, add corn, green and red peppers, bay leaves, and broth. Add salt and pepper and/or cayenne if you want. Simmer on low for 15-20 minutes.
In a small cup, mix cornstarch and cold water. Pour mixture into your pot of soup stirring until well combined. Bring soup to a low boil to allow cornstarch to thicken your soup. This will take approximately 3-5 minutes.
Turn heat down to medium-low and add your milk or light cream. Continue to simmer another 5 minutes just until thoroughly heated.
(NOTE: You can omit the milk and just use water or more stock if you don’t include dairy in your diet.)
Remove bay leaves. They are only used for flavor and could be a choking hazard.
Serve in soup bowls and garnish with chopped bacon or ham. Enjoy with fresh bread or dinner rolls.