Best Ever Corn Chowder Recipe (2024)

FAQs

What can I use to thicken corn chowder? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Tips & Notes: Store leftover corn chowder in an airtight container in the fridge for 3-4 days. You can reheat corn chowder on the stove or in the microwave. To freeze, skip adding the half and half during the final step, add it in when you are reheating the soup.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor. As a result, it can be a super-rich dish.

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

What is the most famous chowder? ›

New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

This corn chowder with bacon recipe freezes so well. It makes an excellent freezer meal. Corn chowders that contain milk will not freeze well. If you use evaporated milk or heavy cream in the chowder recipe, then it should freeze beautifully.

Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken.

Once cooled, transfer the chowder to 1-quart airtight containers, leaving 1/2 inch to allow for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.

You can start with 2 tablespoons of flour for every 1 cup of liquid as a general rule of thumb. To make a smooth paste, combine the flour with a small amount of cold liquid. Stir the paste gradually into the soup. To allow the flour to thicken the mixture, cook and stir it for a few minutes.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Other methods for thickening a chowder

With a blender, you can use the corn — plus potatoes and other veggies — as a natural thickener by blending a small amount and adding it back into the soup. The starchiness from the corn and potatoes will lend you the same silky texture as heavy cream.