If you are looking for the perfect summer dinner, try the corn chowder soup recipe. This classic Northeastern dish boasts incredible flavors and is highly satisfying. The preparation is straightforward, making it an ideal choice for a delicious and comforting meal. Simply gather all the required ingredients and follow the step-by-step instructions that you will find below!
Step into the world of sublime flavors with this Shrimp Corn Chowder Soup! A delightful fusion of fresh ingredients, smoky bacon, and the rich creaminess that defines a classic chowder. The sweet crunch of corn and the subtle heat of chili peppers make each spoonful a symphony of taste. An ideal choice for a summer dinner that combines simplicity with gourmet satisfaction.
Corn Chowder Soup Ingredients
- Bacon: It adds a savory, smoky flavor to the soup.
- Butter: Butter adds richness and depth to the overall flavor
- Onion: It provides a sweet and aromatic note to the base.
- Celery root: It complements the overall flavor of the soup.
- Fresh green and red chili peppers: Fresh green and red paper give your soup a distinct chili flavor.
- Flour: Add the flour to give the soup the desired consistency.
- Water: You can substitute water with chicken broth if you like. It provides the base liquid for the soup.
- Canned corn: It adds some sweetness and texture to the soup.
- Fresh potatoes: It adds a starchy texture to the soup.
- Cream and Milk: Add milk and cream to make the soup creamy and add richness.
- Bay leaf: It infuses a subtle aromatic note to the soup.
- Salt and mixed paprika: Add these seasonings to enhance the dish’s flavor.
- Oyster sauce: Adds depth and umami flavor with oyster sauce.
How to make Corn Chowder Soup?
- First, chop the bacon and dice the onion and celery. Then slice the chili peppers.
- Fry the bacon over low heat in a large saucepan until crisp.
- Add the chopped vegetables to the bacon and fry together for another 5 minutes.
- Add flour and fry for another 3 minutes. Then add butter.
- Add water (broth) and whisk to break up any lumps of flour. Bring to a boil and thicken the mass for an average of 10 minutes.
- Cut the potatoes into small cubes. Next, divide the corn into two parts and grind half of it in a blender. Add everything to the soup (including the ungrounded corn).
- Add milk and cream to the soup and bring to a boil. Then add salt and bay leaf. Cook until the potatoes are soft, about 8-10 minutes.
- Remove the bay leaf. To serve, pour the oyster sauce over the soup and add the bacon and chili if you have any left.
Chef recipe tips
- It is important to grind half of the corn and add the other half whole to the soup. This method accentuates the soup’s texture delicacy and enhances the overall richness of flavor.
- If you don’t like bacon, you can replace it with pork brisket.
How to Store Corn Chowder Soup?
To maintain leftover chowder’s freshness, store it in an airtight container in the refrigerator for approximately 3 to 4 days.
A rather heavy-to-digest soup (due to the combination of various sources of saturated fats in one dish). I can recommend this recipe only for those who are looking to gain weight, do not have high cholesterol, and have a strong digestive system or a fast metabolism. To make this dish even slightly "lighter," you can try replacing regular milk and cream with their plant-based alternatives (rice, oat, or soy milk work best). This way, you'll reduce the additional burden on your gastrointestinal tract by eliminating milk protein and lactose, which can cause unpleasant feelings of heaviness and bloating.
1. Chop the bacon and dice the onion and celery. Then slice the chili peppers.
2. Fry the bacon over low heat in a large saucepan until crisp.
3. Add the chopped vegetables to the bacon and fry together for another 5 minutes.
4. Add flour and fry for another 3 minutes. Then add butter.
5. Add water (broth); whisk to break up any lumps of flour. Bring to a boil and thicken the mass for an average of 10 minutes.
6. Cut the potatoes into small cubes. Next, divide the corn into two parts and grind half of it in a blender. Add the ground and the ungrounded corn to the soup.
7. Add milk and cream to the soup and bring to a boil. Then add salt and bay leaf. Cook until the potatoes are soft, about 8-10 minutes.
8. Remove the bay leaf. To serve, pour the oyster sauce over the soup and add the bacon and chili if you have any left.
Calories: 359
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For an extra layer of depth, infuse the chowder with a hint of smokiness. Before adding the vegetables, briefly sauté them in the rendered bacon fat. This small but impactful step will elevate the overall flavor profile, marrying the essence of bacon into every spoonful. Let the smoky charm transform your corn chowder into a culinary masterpiece!
