Corn Chowder

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
8 servings
Level:
Intermediate

Ingredients
Directions

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 193
Yum! I accidentally used 1/2 cup AP flour..substituted coconut milk for cream and sweet potatoes. Had no thyme just used parsley flakes. Seasoned with celery seed..old bay..kosher salt..white and black pepper. The results were seconds inducing. item not reviewed by moderator and published
add corn, small round potato chips, and chives as garnish...its a must! item not reviewed by moderator and published
Superb & easy! We can't stop eating it! item not reviewed by moderator and published
Well, this corn chowder was on point! I made it as is the first time and it was a 5 star dish then, rating the recipe should be done as its written, then you can "tweak" it and make it your own. Heres what I did: I rendered down some diced bacon to be used as a garnish for the finished dish and sautéed the veggies in the bacon fat. I added carrots, celery, and the cobs of corn after I cut the corn off. I finely diced two redskin potatoes, with the skin on, and regular diced the other taters. I also used home made chicken stock in lieu of veggie stock. The delicate sweet summer flavor of the corn really shines in this dish. Make this dish! Read more at: http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe.html#sni-reviews?oc=linkbackI used homemade chicken stock in lieu of veggie. I added celery, carrots, and the cobs of corn after I cut the corn off. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
Loved this! I thought I would add some cheese and/or Old Bay at the end, but I actually loved it as-is. I followed the recipe pretty closely; I did add one chopped carrot and an extra clove of garlic, and I used frozen corn and dried thyme as that's what I had on hand. Will definitely make again. item not reviewed by moderator and published
I couldn't do that much fat in my soup!!! Substitutions: For the heavy cream - 1.5c 1% milk and 0.5c half and half Used: -corn starch for thickening agent -frozen corn -added jalapeno, cayenne, and paprika (as suggested by another user) Next time: would add quinoa crunchies on top to add more flavor and texture item not reviewed by moderator and published
Two cups of heavy cream???? And wait.... we didn't cream the corn cobs.... the cobs have a creamy sweet liquid that comes out.... take a fork, scrape up and down, and simmer the cobs in the stock. This gives the soup a sweet creaminess and you could cut the cream in half.... not using the cobs of blasphemous for a corn chowder. It's not really corn chowder this way. Its cream soup with corn thrown in. item not reviewed by moderator and published
It was good soup. I substituted 2% milk for heavy cream and didn't loose anything except a little guilt. I would however, on the not-so-healthy side, add a little chopped bacon for more pizzaz. item not reviewed by moderator and published
I liked it - but the fact that it was so unhealthy (the 2 full cups of heavy cream!!) made me cringe with each bowl I kept eating! The soup was great. I didn't find it thick - maybe my potato pieces didn't break down because they weren't diced small enough - so I pureed some of the potato chunks. I'd say mine was a corn and potato soup, which was nice. How to make this healthy?! item not reviewed by moderator and published
Excellent, thick, creamy, flavorful and very easy to make. My husband ate two big bowls and gave it high marks. item not reviewed by moderator and published
Why rate a recipe if you did not follow it? item not reviewed by moderator and published

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Spicy Clam and Corn Chowder

Recipe courtesy of Rachael Ray