Hearty Corn Chowder Built on Broth from Cobs

Name: Hearty Corn Chowder Built on Broth from Cobs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 4 ears of corn (husked and kernels removed); 2 medium potatoes (peeled and diced); 1 onion (chopped); 2 stalks celery (chopped); 3 cups chicken broth; 1 bay leaf; 1 cup heavy cream; 2 tbsp butter; to taste salt and pepper

60 min 6 servings Medium

All Recipes

Discover the secret to a creamy corn chowder by simmering broth from stripped corn cobs for a rich, flavourful base.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Corn chowder is a comforting dish that brings the sweetness of corn into a creamy, hearty soup. This recipe takes it to the next level by simmering the stripped corn cobs to create a rich, flavourful broth that underpins the entire dish. The process might sound complex, but creating this depth of flavour is surprisingly simple. Using fresh corn ensures that the chowder is vibrant and sweet, while the stripped cobs impart an intense corn essence into the broth, setting this chowder apart from a generic potato soup.

Instructions

Prepare the corn

Husk the corn and use a knife to carefully remove the kernels. Set the kernels aside and retain the cobs.

Pro tip: Use fresh corn for the sweetest flavour.

Simmer the cobs

Place the stripped corn cobs in a large pot with the chicken broth and bay leaf. Bring to a boil, then reduce to a simmer for 20 minutes to extract the corn flavour.

Pro tip: This step intensifies the corn flavour in your chowder.

Sauté vegetables

In a separate large pot, melt butter over medium heat. Add onion, celery, and potatoes, cooking until the onion is translucent, about 5 minutes.

Pro tip: Stir occasionally to prevent sticking.

Combine and simmer

Remove the cobs and bay leaf from the broth. Pour the broth into the vegetable pot, add the corn kernels, and bring to a simmer. Cook until potatoes are tender, about 15 minutes.

Pro tip: Ensure potatoes are soft but not falling apart.

Blend for creaminess

Remove a portion of the soup and blend until smooth. Return the blended soup to the pot to thicken the chowder.

Pro tip: Blend more of the soup if you prefer a thicker consistency.

Finish with cream

Stir in the heavy cream, season with salt and pepper to taste, and cook for another 5 minutes over low heat.

Pro tip: Avoid boiling after adding cream to prevent curdling.

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Tips & Tricks

Use fresh corn for the best flavour and sweetness.
Simmer the cobs to extract maximum flavour for the broth.
Blend a portion of the soup for a creamier texture.

Frequently Asked Questions

How do you make corn chowder?

To make corn chowder, simmer stripped corn cobs for broth, sauté vegetables, combine with corn kernels, and finish with cream.

What makes corn chowder thick?

Corn chowder is thickened by blending a portion of the soup, which mixes the starchy potatoes and corn into the broth.

Can I use frozen corn for chowder?

Yes, you can use frozen corn if fresh corn is unavailable, but the flavour may be slightly less sweet.

How long does corn chowder last in the fridge?

Corn chowder can be stored in the refrigerator for up to 3 days.

What can I serve with corn chowder?

Serve corn chowder with crusty bread or a light salad for a complete meal.

Serving Suggestions

Serve this corn chowder with a slice of crusty bread to soak up every creamy drop. It pairs well with a light salad or can stand alone as a satisfying meal. You can make this chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat gently over low heat to maintain its creamy consistency.