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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!
I just made this for dinner and it was really good! I didn’t have red bell pepper but used everything else as says. Thank you so much for all of the awesome recipe posts. I don’t think I have made one that I don’t like!!
Absolutely loved it. Made it as is and it was perfect. Making a second batch for my daughter’s family tonight.
Made recipe as written except reduced salt. Amazing. Will make again.
Caution: Go easy on the salt. 3 tsp was way too much the first time I made this, especially if you’re using salted butter or bacon. I start now with 1 tsp and gradually added a bit until it tastes right. Otherwise, great recipe!
This chowder is delicious. My only addition was minced garlic. Will definitely make it again. Forgot to get fresh thyme. Used dry and it worked great. Corn was so sweet, did not need to add salt. Do believe the corn cobs added great flavor. Thank you for this wonderful recipe.
I love this recipe so much and have made it a couple different ways between the 6 or so times I’ve made it. Once I doubled the recipe and I thought that was the least yummy batch. I always make this dairy-free substituting the milk for coconut milk and using smart balance soy- + dairy-free “butter.” Recently I haven’t had fresh thyme so I’ve used italian herbs. The first few batches I doubled the “butter” and left out the bacon but the last two batches I’ve used bacon. I also now see that I used 2 strips of bacon per batch rather than the recommended 1. So I’ll vouch for doubling up the bacon. For anyone looking for a positively scrumptious soup that is dairy-free, this one is two thumps up!
ha ha ha…4 degree day in MA so we needed a chowda…. I had no corn but made this lovely concoction with all the other veggies left in my fridge. started it with a veg broth made from the trimmings from the soups veggies (broccoli, zucs, carrots, onions, shrooms, peppers, garlic and of course lots of small fingerling potatoes). It was amazing! Thanks Elise and friends!!
Good flavor but I had to add way more liquid (more milk plus I added broth) because it was super salty with all 3t salt that the recipe said. I would definitely start with a lot less salt then add more to taste. Other than that it’s great! I cut up the bacon and used it to top at the end, and the grease to cook the veggies. Potatoes also took a lot longer to cook than what it said.
This is the best corn chowder! I made it without bacon and it was still rich and flavorful. Follow the method exactly and you won’t have an issue with the milk scalding your soup pot. I’m throwing out my old recipe and using this one from now on.
I didn’t use bacon and subbed 2 cups of milk for 2 cups chicken stock. I also added in 1/2 a jalapeño pepper with the red peppers. Came out delicious!!
This is a great recipe and easily adaptable. The first thing that happened was that I only had cooked corn. It was fine. Not as full bodied as if I’d had fresh, but it was good. Also, the recipe says to add CHOPPED BACON and then later says to discard it. I left it in, for obvious reasons (I should have read ahead.)I had 1 leek in the bottom of the fridge so cut the onion to 1/4 cup and threw in the leek.Another great recipe, Elise!
Hi Karen, thanks for pointing out that inconsistency, I’ve fixed it! And yes of course you can chop up the bacon and put it back in the soup. Basically we are using the bacon for the flavor of its fat.
I made this with one can full-fat coconut milk plus 2 cans vegetable broth due to a milk allergy. Used ham instead of bacon because that’s what I had to use, and I probably doubled the onion, celery, and carrots. I also added in a couple cloves garlic at the same time I sautéed the onion. Came out great, although next time I will add in another potato. I like my soup just a little thicker. I added a 1/4 cup flour as well to thicken it up.
I’ve made this several times to rave reviews. My only modification was to use a Lee’s brand cream corn cutter on the kernels. This removes the inner part of the kernel and leaves the skin of the kernel the cob. This creamed corn makes the chowder thicker. After cooking the cobs I cool them and run them through the creamer again and get a fair amount more creamed corn to add.
Thank you for this fine recipe.