Corn Chowder Recipe

Enjoyed it but wish it was thicker. Good flavor. would like to add some Thyme and flour next time.

I didn't use celery, carrots or cayenne.

A good soup- I used frozen corn, but didn't have the creamed corn to add to the broth. Instead I blended it a little before adding the milk and cream at the end of the cook time. Prep takes a while, but the cook time was fairly quick.

Quick and easy! I used canned creamed corn and frozen sweet corn

I did puree a little of the corn and potatoes with some of the stock. It tastes fabulous! I added a little green hot sauce for heat. I also used 2 carrots and 2 potatoes.

We added cream cheese to make it extra creamy; it was delicious!!

This was great but I did make some changes since my family prefers a creamier soup. I followed the recipe and once everything was cooked, I puréed it in a blender, and added it back to the pot. I then added more corn (I used fresh for the recipe but added frozen corn at the end) for our desired texture. Next time I’d also consider cooking more potatoes than the recipe suggests and keeping them to the side to add at the end as well.

It was yummy! I used 1 can of cream of corn, 1 not drained can of corn and 1 can of corn drained. Immulsified it at the very end to get a great creamy texture. Also threw in some flour when cooking the onions/carrots/celery to help thicken it a bit more. Used bacon as a topping only. Fantastic base to make changes as you like!!

Very good! I made a vegetarian version (veggie broth and plant-based bacon). The bacon is optional, and I used olive oil instead of bacon fat. I didn’t have corn cobs on hand for the corn stock. The recipe notes say you can add a can of creamed corn instead of boiling the corn cobs if corn is out of season. Since I didn’t see that tip, I boiled a cup of corn kernels in the corn stock and then used my immersion blender after to cream the corn. So that’s another option if you don’t have creamed corn on hand, though making the corn stock does require a second pot. As others mentioned, I also partially creamed the finished product to make a thicker soup. Very tasty either way, just changes the texture.

The. Best. Corn. Chowder. I’ve made this a lot and it turns out great each time. It’s SO good. I always purée/cream 1/4 to 1/3 of the soup (2-3 huge slotted spoonfuls) and add it back to the pot. It’s amazing. Everyone raves about this chowder when I make it. Try to use corn on the cob if you can. It makes a huge difference. I have made it with canned corn and while it’s still dang good, it’s not quite the same.

We loved it, I used canned potatoes for ease and it turned out great.

I'm vegetarian so replaced the chicken stock with vegetable stock and used smoked paprika in place of bacon. I might also add fake bacon next time because I think it'd add a nice touch.

Double the recipe. Added 1/4 a cup of flour to vegetables and bacon fat to make a thicker soup. added thyme and garlic. Came out perfect