Deliciously Warm Your Soul: Guide to Creamy Corn Chowder Soup

Welcome to the cozy corner of culinary delights, where today we're stirring up a pot of pure comfort—Creamy Corn Chowder Soup. As the seasons change and a chill begins to whisper through the air, there's nothing quite like hugging a warm bowl of this velvety soup to soothe your soul and satisfy your taste buds. Infused with the natural sweetness of corn, enriched with a velvety broth, and accented with a symphony of delicate herbs and spices, this chowder is a harmonious blend designed to bring warmth and full-bodied flavor to your table. Whether you’re looking for a hearty meal to wind down a busy day or a lavish way to impress your guests, our Creamy Corn Chowder Soup is set to become a beloved recipe that transcends the seasons. Join us as we delve into the art of creating this comforting classic that promises to be much more than just a dish—it's a bowlful of home.

When Corn is Not In Season

Creamy Corn Chowder Soup is a classic comfort food that is both easy to prepare and delicious to eat. Corn is of course the star ingredient of this dish, but when it’s not in season, there are some great substitutes. Frozen corn can be used in place of fresh corn, or you can use canned corn if you prefer. If you want to add some veggies to the soup, you can include carrots, celery, and potatoes for a delicious and nutritious meal. To make the soup even more flavorful, you can season it with garlic, onion, and herbs. Then, add some cream, milk, and cheese to make it creamy and delicious. This soup is sure to be a hit with the whole family. Enjoy!

Cutting Corn off the Cob

Making creamy corn chowder soup is a simple and delicious way to enjoy corn any time of the year. To get started, begin by cutting the corn off the cob. It's important to use a sharp knife and to hold the cob firmly in one hand while you use the other to hold the knife. Using a cutting board will help to catch the kernels as you cut them. Be sure to cut close to the cob, but not too deeply into it. Once all the kernels are cut, you can scrape the cob with the back of the knife to get all the juice and flavor from it. Then the kernels can be added to the soup, where they will cook and become tender. Adding the kernels to the soup will give it a delicious and creamy texture, making it the perfect meal to enjoy in the summertime as well as in the winter.

What Potatoes to Use

Creamy Corn Chowder Soup is a classic, comforting dish perfect for any time of year. The key to a great pot of chowder is the potatoes, as they provide a creamy texture and flavor. Yukon Gold potatoes are the most popular choice for this soup, as they have a buttery flavor and creamy texture. If you’re looking for a slightly firmer texture, Russet potatoes are also a great option. Red potatoes add a slightly sweeter, earthier flavor to the dish, while Fingerling potatoes are the perfect size for a chunky soup. For a quicker cooking time, try using small baby potatoes because they will break down faster and give the soup a thicker texture. To maximize flavor, sauté the potatoes in butter before adding them to the soup. With the right potatoes, you can easily create the perfect bowl of creamy corn chowder soup.

Reheating Left Overs

Creamy Corn Chowder Soup is a comforting and delicious meal that can easily be reheated and enjoyed as leftovers. To reheat the soup, simply place it in a saucepan over low heat on the stovetop and stir occasionally to keep it from sticking to the bottom of the pan. To freeze the soup, let it cool completely before transferring it into an airtight container or a freezer-safe bag. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. With its delicious combination of flavors, it’s sure to become a favorite in your household. Try this creamy corn chowder soup recipe today and see for yourself why it’s so popular.

What to Serve with Corn Chowder

Creamy Corn Chowder Soup is a delicious and hearty soup that can be paired with a variety of sides. To start, you can’t go wrong with a side of garlic bread to dip in the soup. Buttery crackers are also a great addition to the soup and can be topped with grated cheese or spices. A light and crunchy garden salad is a great contrast to the creaminess of the soup, and adding grilled cheese sandwiches or cornbread is a great way to make an entire meal out of the soup.

If you’re looking for some heartier sides options such as grilled shrimp, fried pickles, fried green tomatoes, potato skins, and biscuits and gravy are all great choices. The fried pickles and fried green tomatoes provide a crunchy texture, while the potato skins & biscuits and gravy are great for adding a bit of comfort food flavor. No matter what sides you choose to serve with your Creamy Corn Chowder Soup, you’re guaranteed to have a delicious and comforting meal.

Ingredients

6 slices of thick-cut bacon

3 cloves minced garlic

1 yellow onion

6 red potatoes, cut into 1-inch cubes

6 ears of sweet corn, cut from cob

1 teaspoon sea salt

1/2 teaspoon fresh cracked pepper

1 teaspoon parsley

1 teaspoon thyme

1/2 tsp paprika

2 tablespoons flour

5 cups vegetable broth

1 cup half and half

Instructions

1. Add bacon to Dutch oven over medium heat. Let cook completely and remove from Dutch oven. Add in minced garlic and cook until fragrant, around 30 seconds.

2. Once garlic is done add in chopped onion and sautee until softened, around 4-5 minutes. Add in red potatoes and corn. Let bacon grease coat and cook for a few minutes to let oils come together.

3. Add into dutch oven sea salt, pepper, parsley, thyme, paprika and flour. Coat onion, potatoes and corn evenly.

4. Pour in broth and using a wooden spoon break up any bits that have stuck to the bottom of the pan. Let come to a simmer. Cover and turn heat to medium-low. Let cook for 30 minutes or until potatoes are softened and a fork goes through easily.

5. Take out 3 cups of soup and add to blender. Blend to a creamy consistency and pour back into Dutch Oven. This will give the chowder-like consistency.

6. Turn off the heat and add back in crumbled bacon, leaving a couple of slices out to top each bowl. Pour in heavy cream and stir together. Pour into bowls, and top with bacon bits and fresh thyme. Serve and Enjoy!