Hearty Homemade Chowder Recipe

Hearty Homemade Chowder Recipe

Enjoy an enormous bowl of this homemade corn soup, Easy to form with fresh or frozen corn, it is a great soup all year round.

There isn’t much i prefer quite thick, warm soup, actually, thick soup. Chowders are very rich and really fantastic.

Prep Time: 15 Mins
Cook Time: 35 Mins
Total Time: 50 Mins


  • 1 lb. yukon gold or baby red potato -, slice through 1/2 inch pieces
  • salt and black pepper, to taste
  • 1 cup and a half or cream
  • a handful of chopped chives
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 2 garlic cloves, chopped
  • 8 slices of bacon, diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 5 cups water – (chicken stock or vegetable stock are often replaced)
  • 8 yellow sweet corn cobs – (husk and silk removed)


  1. Slice the corn kernels from the cobs and put aside. Take each corncob and hold it over the bowl. Use the rear of your knife or spoon and scrape the remaining pulp and juice off the cobs.
  2. Cook strips of bacon during a large, heavy saucepan (such as a Dutch oven) over MED heat. Cook for 5-8 minutes, or until bacon is crisp. Use a slotted spoon to transfer to a paper towel-lined plate and put aside.
  3. Use a clean towel to soak up a number of the bacon oil, leaving about 1 tablespoon of oil within the pan. Add butter and melt over MED.
  4. Add the diced onions and cook for about 5 minutes, until soft and translucent. Add the garlic and flour and cook for about 1 minute, stirring evenly.
  5. While stirring, pour within the water and warmth it to MED-HIGH. Add corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and convey to a boil, then reduce the warmth to Med-Low and let it boil.
  6. Boil, stirring frequently, for 15-20 minutes until the potatoes are tender.
  7. Use an immersion blender to blend about half the soup until smooth. Alternatively, put about 3 cups of soup during a blender and blend until smooth. Stir the blended soup back to the pan.
  8. Add half and a half, remaining corn juice, and about half a scallion. Stir and warmth.
  9. Serve with a sprinkling of spring onions and chopped cooked bacon, if desired.

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