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did you know that you can use corn cobs(after corn removed) to make corn cob jelly. taste like honey
What a fabulous idea, Linda, thank you!
are you able to pressure can this soup minus the milk and add it when one opens the jar?
Hi Linda, we’ve not pressure canned this chowder before. I assume if you leave out the milk (subbing veg or chicken stock) and follow accepted procedures, you could adapt it for pressure canning. Here’s a site that has some tips for pressure canning soup recipes. When you serve the soup, you could add a little milk or heavy cream. Hope that helps!
It tastes great but the milk curdled.
Kathy, that’s interesting that the milk curdled! Sorry to hear. What type of milk did you use? Did you add any sort of acid, like vinegar or lemon juice?
Sara, I used 2%. Next time I will use whole milk and I will be careful when it comes to a boil before reducing it to a simmer. I must have let the milk get too hot. I did not add anything acidic. It was so delicious my husband hardly noticed the curdling.
Eating this right now-delicious!only tweek I made was to add a little more bacon and just a touch of jalapeños. Serving with cornbread. It’s a keeper!
Fantastic, Joyce, I love how the jalapeños would add a touch of heat to this soup!
This was absolutely outstanding. I doubled the recipe and used 2% milk. In the end, I used an immersion blender for a couple seconds. I topped the chowder with smoked paprika, green onions, and crispy bacon. Perfect end of summer meal!
Fantastic Ema! Pulsing with an immersion blender is great way to thicken up the soup. Love your toppings!
I made this yesterday and thought it was good for my first time making corn chowder. My only variations were 1) swapping one cup of milk for a cup of chicken stock and 2) doubling the celery because I love it.
However, today I heated up the leftovers and if was GREAT!! I think this is one of those recipes that gets better as the flavors meld together. In the future I’ll probably make the day before I want it and (slowly, gently) reheat for serving. Delicious!
When watching this I was wondering if it might be good to add a few more potatoes, take them out & mash and put them back in to thicken the broth? IDK, but I do like a little thicker broth
Yes, that works really well! You can even just mash them in the soup to save yourself a step.
Delicious corn chowder! Used fresh local (MA) corn and potatoes, peppers, onions, added some scallion before serving.
Terrific recipe. I too improvised and used half and half and 2% milk divided amounts. I will make this in summer and early fall and enjoy on the patio
Very Deliscious! Glad I got some fresh corn before the season is over to make this. Used 2 tbsps unsalted butter to saute vegetables. I didn’t want the smokiness of the bacon in my corn chowder. This tastes very close to my favorite chicken and grilled corn chowder that a local soup manufacturer makes. So the next time i’ll grill the , make a roux with chicken stock, add light and dark chicken pieces and add some light chile powder to see if I can match their recipe. There are alot of variations that can be done with this recipe. This method is pretty good
This was so good! The fresh corn was good and crunchy. I varied a little in that I did not have a bay leaf but also added a small fresh jalapeño pepper which had the seeds removed and cooked it with the onion. That gave it just a bit of heat! Did not have Yukon gold potatoes but Idaho worked fine. I also left out the bacon and the bacon fat and combined 2 percent milk with a cup of cream. Minor changes, but I was making use of what I had. Can’t wait to make it again!
I used smoke paprika and the corn juice and red pepper flakes. Love it
Really good. Instead of one peice of bacon that gets left in, I cooked 2 pieces of bacon until crispy, used the fat and then crumbled the bacon to use as a topping.
yes 2x 2nd time I added rock shrimp.
I love this recipe as a way to celebrate fresh, perfect corn! To make this work with my diet, I made a few adjustments and the end product is perfect. I substituted a mix of almond milk and unsweetened coconut milk for the dairy; I omitted butter and bacon with no damage to the flavor; I substituted turnips for the potatoes.
Great recipe and will definitely be making again.
I’ve made this corn chowder a bunch of times now, and it’s 10 stars in my book! I opt for the meatless version and I just love how easy and tasty it is. This year, it will be one of the stars at my Christmas dinner for family. Thank you Elise!
Simmering the cobs makes all the difference! Recently we went vegan and this soup still tastes great! We used a flax milk & obviously omitted the bacon, but the result was loved by anyone who tried it!
WOW! Simply delicious. After reading through various other “quick” corn chowder recipes, I went with this recipe; I am glad I did! The flavor is worth the extra time. I was hesitant to put in the corn cobs. Despite my reservations, I put them in anyway. I am certain that without them the taste wouldn’t have been the same at all. DON’T SKIP THAT STEP! I made 3 minor variations to the recipe: No bacon, doubled the butter, and replaced a 1/2 cup of milk for a 1/2 cup of whipping cream. This will my new go-to chowder recipe. Thanks!
Hi Amelia, yes, the corn cobs make all the difference, don’t they? So glad you liked the recipe!
Delicious on this rainy day in October. This is a very easy recipe to follow and great blend of flavors.
I’m so glad you like it Janice!
It’s a hit! And OMG that corn kernel removal tip – Genius!
I did make some slight variations, due to vegetarians and lactose intolerance in the house.
As suggested at the beginning, I substituted additional butter for the bacon fat, and then I used soy milk instead of cow milk. The soy milk gave it a little bit of sweetness (the corn probably contributed as well) that made for a really good counterpoint against the ground pepper.
The other slight variation was the Thyme. I just did about 1/2tsp of dried, instead of the listed amount, and it all just worked. Such a good recipe, I’m definitely keeping this one!
Awesome! If you let it sit for 15 minutes after it’s done, it thickens up beautifully!
The amount of salt really depends on how fresh and sweet your corn is. I found a little over 3 tsp to be about right. I also swapped the bacon fat for a bit of browned butter, though, so that probably dropped my salt content.
Really great recipe. Had corn chowder in the cafeteria at work one day and was inspired to try to make it myself. Fresh ground pepper is a must! I doubled the recipe because we love leftovers, used 2% lactose free milk, and as a last step – blended a few cups in the food processor to make it thicker and creamier. Can’t stop eating it!