Closet Cooking

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Corn Chowder

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Corn Chowder

One of the things that I was just waiting to try with corn was a corn chowder and I got the chance to make one just before I went on my vacation. I was all prepared to do a standard creamy corn chowder until I came across this recipe for a more spicy corn chowder at The Kitchen Sink and I was led astray. I really liked the sound of using cumin and smoky paprika and chipotle along with the sweet corn in the chowder. Of course I could not resist making a few changes to the recipe like adding fresh jalapeno peppers and replacing the flour with corn meal. I also decided to leave some of the liquid as milk to give it a bit of the creaminess more commonly associated with corn chowder. A trick that I learned while making the sweet corn ice cream was to simmer the cob of the corn in the liquid to enhance the corn flavour and I used it while making this corn chowder. The chowder turned out good! I liked how the heat of the chillies and the smokiness played with the sweetness of the corn. The chowder was pretty hearty in addition to tasting great. The leftovers froze well and I got to enjoy the corn chowder again this week.

Corn Chowder

(makes 2 large portions or 4 small portions)

Corn Chowder

Corn Chowder

Cook Time:30 minutes Total Time:30 minutes Servings: 4
ingredients
  • 4 slices bacon (cut)
  • 1 onion (chopped)
  • 2 ribs celery (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 teaspoon cumin (tasted & ground)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle chili powder
  • salt and pepper to taste
  • 1 stewing potato (cut into bite sized pieces)
  • 2 tablespoons corn meal
  • 1 cup vegetable broth or chicken broth or chicken stock
  • 1 cup milk
  • 1 teaspoon oregano
  • 2 ears of corn (kernels cut from the cob and one cob reserved)
  • 1 handful cilantro (chopped)
directions
  1. Cook the bacon in a large sauce pan and set aside.
  2. Drain all but a tablespoon of the bacon grease.
  3. Add the onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper and saute until the onion is soft, about 5-7 minutes.
  4. Add the potatoes and cook for 5 minutes.
  5. Sprinkle the corn meal over everything.
  6. Add the stock, milk, oregano, corn kernels and cob.
  7. Bring to a boil, reduce the heat to low and simmer covered for 30 minutes.
  8. Remove from heat and stir in the cilantro and remove the cob.
Similar Recipes:
Chicken Tortilla Soup
Aztec Soup
Sweet Corn Ice Cream
Shrimp and Roasted Corn Chowder
Cauliflower Chowder
Sriracha Maple Miso Butter Grilled Corn
Chipotle Chicken and Corn Bacon Chowder
Cajun Sweet Potato Seafood Chowder
Asiago Cauliflower and Quinoa Chowder

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Reader Interactions

Comments

  5. soulchocolate says

    October 2, 2008 at 11:29 pm

    Hi Kevin! I have been following your blog awhile. It is so cool that you update daily! Where do you get the energy to do so? Reading your daily post is just like having my daily paper, every single day! Love your work!!!!! this corn chowder is something that I need to try soon!

    Reply

  6. Steph says

    October 3, 2008 at 2:22 am

    The corn chowder looks great! It’s amazing how much flavour is left in the cob, my mom does the same thing with simmering it to enhance flavour.

    Reply

  18. Marie says

    October 3, 2008 at 6:40 am

    Playing catch up here this morning Kevin. Glad to hear you had a lovely vacation. All your recipes you’ve posted since your return look delish, especially that mexican stacked thing. Yummo! Love the look of this chowder too!!

    Reply

  25. Dawn says

    October 3, 2008 at 12:47 pm

    Yeah this is a keeper for sure. Looks easy to make too. It’s colder today here on cape cod and I’m wanting a nice hot bowl of soup. I think I’ll try this.

    Reply

  26. The Mediocre Cook says

    October 3, 2008 at 12:53 pm

    This looks a lot tastier than what I tried. I recently made a traditional creamy corn chowder but the addition of some heat and spice would have been a real treat! I’ll have to remember to do this next time!

    Reply

  29. Adrienne says

    October 3, 2008 at 1:34 pm

    Kevin, you had me at corn chowder. And chipotle. I know it’s like eons behind the culinary trends, but I stll like the smoky flavor – this chowder looks wonderful and spicy. I wonder if there’s any corn left in the markets this week… I can’t wait to try it!

    Reply

  32. Marjie says

    October 3, 2008 at 2:21 pm

    Have you tried grating a potato, and letting it simmer in the broth? It thickens soup & stew just a bit without changing the flavor. I like your changes to corn chowder.

    Reply

  35. Lori says

    October 3, 2008 at 3:08 pm

    I make corn chowder all the time but I will definitely have to try yours. I like the ingredients you have there. Smoked paprika especially.

    Reply

  40. Diana Evans says

    October 3, 2008 at 3:24 pm

    Hi Kevin!!!

    I love your new banner …so fresh and crisp….

    this corn chowder looks very delish……….

    Thanks for sharing and I look forward to more of your yummy treats…

    Hugs
    Diana

    Reply

  44. Lori says

    October 3, 2008 at 3:47 pm

    What a great twist. I love anything that has some extra spice. I got some hot paprika from Hungary. Maybe I’ll try making it with that. Thanks!

    Reply

  49. Meeta says

    October 3, 2008 at 4:31 pm

    yes – i was waiting to make this too. mine was a bit different to this – but you know what? i am going to make this version! thanks kev!

    Reply

  58. Jan says

    October 3, 2008 at 11:03 pm

    I am only now catching up with you after your vacation. It sounds like you had a fabulous time, but how could you not? I love Greece.
    I also love the look and sound of that corn chowder.

    Reply

  59. Sandie says

    October 3, 2008 at 11:34 pm

    Thank goodness it’s fall—perfect for enjoying a great corn chowder such as this.

    Since this recipe varies from the corn chowder I usually make, I’ll definitely be giving your version a go. I love trying different twists to my favorites.

    Reply

  61. Lisa says

    October 4, 2008 at 12:28 am

    It’s so good to have you back posting. I will try this delightful recipe, though I will omit the bacon and add a few extra jalapenos.

    I’d be delighted if you could come up with a hearty vegetarian soup for this month’s No Croutons Required.

    Reply

  65. CECIL says

    October 5, 2008 at 1:55 am

    Huh, I thought I had enough share of corn this season. Then looking at this corn chowder and corn pudding..I think I change my mind!! Maybe this is all I should serve for Thanksgiving Dinner! 😀

    Reply

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