This easy corn chowder recipe needs bacon, ham, milk and good cream corn to produce its signature flavor. Try to let it simmer for as long as you can–the extent to which each ingredient mixes with the rest depends on the amount of time you allow it to soak. If you want leftovers, you can refrigerate this soup for up to a week.
Soup Recipe – Corn Chowder
- 1 large vidalia onion
- 6 slices bacon
- 3 thick slices of ham
- 1 can kernel corn, 28 oz.
- 2 cans creamed corn (24 oz. total)
- 1 cup chicken broth
- ½ cup milk
- Salt and pepper to taste
- Peel and chop onion. For a stronger flavor, cut the onion finely—this releases its juices into the chowder.
- Cut bacon and ham into ½ inch-long chunks. Place in a large soup pot and cook on medium heat for 3-4 minutes.
- Add onion to pot. Saute bacon, ham and onion mixture for an additional 5 minutes.
- Add creamed corn and kernel corn. Stir.
- Turn heat to low and simmer for ten minutes, stirring regularly.
- Add chicken broth; simmer for an additional 5-10 minutes.
- Add salt and pepper to taste.
- Add milk and let simmer for five minutes. Serve hot.
Tips for the Perfect Corn Chowder
- While stirring, run your wooden spoon over the bottom of the pan. This keeps corn from sticking to the surface and prevents the soup from developing a burnt flavor.
- Use a generous portion of pepper. This mimics other chowders, such as clam chowder, and gives the soup a richer taste and a speckled color.
- Consider replacing the milk with half-and-half or heavy cream. This thickens the soup and binds the cream corn to the rest of the ingredients.
- Make your own chicken broth. This provides a stronger flavor than store-bought broth and has less sodium to boot.
- Consider sautéing the onion before you add it to the soup. This releases caramelized sugars that provide extra sweetness.
- Replace the salt with seasoned salt or Old Bay. Normally used for seafood, these spices add a zesty touch to a hearty dish.
- Sprinkle a small amount of cheddar cheese on the soup before serving. This mimics the gooey covering of French Onion soup.
- Consider using freshly shucked corn instead of canned kernel corn. Though this sacrifices the juices of the can, the kernels themselves are tastier.
- Add seasoned salt or Old bay to the soup before serving. Normally used for seafood, these spices add a touch of zest to an already hearty dish.