Chunky Corn Chowder Recipe
Quick & Thick Hearty Soup with Bacon and Vegetarian Alternatives
Farmhouse style corn chowder is still king. Loaded with potatoes, onions, red peppers and corn, this inexpensive recipe is a crowd pleaser! Comfort food at it's best!
Cold dreary weather doesn't stand a chance with a bowl of this thick and chunky corn chowder. Fresh corn right from the farm is always ideal, but in the dead of winter, frozen or canned corn is the next best option. This corn chowder is hearty enough to stand alone with a garden salad and a loaf of crusty bread. It also makes enough for a crowd making it perfect for pot-lucks dinners.
Farmhouse Chowders
Chowders, stews and thick hearty soups have been around ever since farmers have been tilling the ground. Family farms once grew all their own produce and raised cows, pigs and chickens. As the seasons changed and the harvest came in, the variety of chowder changed with it. When Besse, Penny or Wilbur went missing, they showed up in the soup the next day and a feast was had by all! Corn chowder was a staple because corn, potatoes and onions were plentiful and inexpensive to grow. Add some cream from the cow and dinner was served.
The Recipe: Chunky Corn Chowder
Ingredients:
- 1/2 pound bacon, diced
- 4 Tbsp butter
- 2 large yellow onions, diced
- 1 red pepper, seeded and diced
- 2 tsp thyme, ground
- 1 tsp cumin, ground
- 1/4 tsp turmeric, optional for color
- 2 pounds white potatoes, washed, skins on and cubed
- 6 cups chicken stock, homemade, chicken base with water, or 4-6 bouillon cubes with water to taste
- 6 Tbsp cornstarch
- 6 Tbsp cold water
- 2 cups heavy cream or half and half
- 4 cups corn kernels, fresh, frozen or canned and drained
- 1/2 tsp fresh black pepper, ground
Directions:
- In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
- Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
- Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through.
- In small glass, dissolve cornstarch in cold water.
- Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quicky. Keep stirring.
- On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
- Add corn and black pepper, stir and remove from heat.
Serves 10-12 or more
Low Fat Corn Chowder:
- Turkey bacon can be substituted for pork bacon.
- Canola oil can be exchanged for the butter.
- 1% or skim milk can be substituted for the cream.
Vegetarian Corn Chowder:
- Omit the bacon all together, or use a meat analog like Fakin' Bacon. This can be found at health food and natural food stores.
- Replace chicken stock with vegetarian stock or bouillon.
Vegan Corn Chowder:
- Omit bacon as above.
- Replace chicken stock with vegetarian stock or bouillon.
- Substitute margarine or canola oil for the butter.
- Substitute plain, unflavored soy milk for the cream or cows milk.
If you liked this soup, try these hearty soups and chowders:
Award Winning Vegetarian Chili
Vegetarian Pea Soup With Barley
