Best Cold Day Corn Chowder Recipes

Cold-Day Corn Chowder image

Provided by Nancy Fuller

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
4 slices thick-cut bacon, chopped
1 medium onion, finely chopped
1 small yellow bell pepper, finely chopped
2 stalks celery, finely chopped
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
2 bay leaves
6 cups low-sodium chicken broth
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
1 cup half-and-half or heavy cream
4 cups fresh corn kernels (from about 6 ears fresh corn) or frozen corn (thawed and drained)

Steps:

Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain.
Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour flavor. Add the chicken broth and bring to a simmer. Cover and cook until the vegetables are tender, 15 minutes.
Uncover the pot and add the potato, half-and-half and all but 1/2 cup of the corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved ½ cup corn and cook, stirring, until warmed through, 6 to 8 minutes.
Discard the bay leaves from the soup. Puree about 1 cup of the soup in a food processor or blender and stir it back into the soup. Ladle the soup into bowls and garnish with the cooked bacon and buttered corn kernels.

Cold Day Corn Chowder image

Provided by Nancy Fuller

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
4 thick slices bacon, chopped
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
1 teaspoon paprika
2 bay leaves
6 cups low-sodium chicken broth
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
1 cup half-and-half or heavy cream
3 to 4 cups frozen fresh corn kernels (from 6 ears fresh corn) or 8-ounce store bought packages frozen corn, thawed and drained
Chopped fresh chives or parsley for garnish

Steps:

In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain.
Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes.
Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.