Hey everyone! Sam here from Sugar Spun Run and today I'm showing you how to make a corn chowder.
This corn chowder recipe is great for making all year round,
but I especially love making it using fresh sweet summer corn. Now to get
started, this recipe is actually pretty simple, but I did want to show you a
little trick I have for getting the corn off the cob. All you're going to need is
your corn, a knife, and a bundt pan. What we're going to do is we're just going to
set the corn on the bunt pan, and you're just going to slice as close to the cob
as you can, and all of your corn is going to fall off of your cob into your bundt
pan. Now for today's recipe you are going to need eight ears of corn, or about five cups of corn.
Once you've prepped your corn you can actually set that aside.
We're not going to need it just yet. What we want to do now is let's head over to
our stove top where you're going to need a large pot.
Now to this pot we are going to add five strips of bacon, and I've gone ahead and cut this bacon into about
bite-sized pieces. We're just gonna add this into our pot.
Now turn your stove top heat to medium and we're going to cook this bacon until it's nice and crisp.
So our bacon's looking pretty good right now. So what
we're gonna do is we're gonna take this out of the pot we're gonna set it on a
plate. We're going to set this plate aside we're going to need that bacon a
little bit later on. Make sure you leave your bacon grease in the pot, and to the
bacon grease we're actually going to add three tablespoons of butter.
Along with the butter we're going to add one medium sized yellow onion, and you want this to
be chopped. One chopped red pepper, and 1 diced
poblano pepper. We're going to cook everything. Give it a nice stir
occasionally until the onion is softened. this will take about three to five minutes.
Once your onion and pepper are nice and softened we're going to add
some garlic. You're going to need three large cloves of garlic that you've
minced, and this is usually about two tablespoons of minced garlic for me.
We'll add this in with our onion and you're going to want to stir this garlic
in with the rest of your ingredients, and you're just going to cook this until
it's fragrant. It's just gonna be about thirty seconds of cooking your garlic.
Once you can smell your garlic cooking, we are going to add 1/4 cup of
all-purpose flour. I'm just going to sprinkle this evenly over our onions, and
our veggies, and our garlic, and we'll use our spoon to stir this in until the
flour has made a nice smooth paste, and there are no clumps remaining.
Now we'll want to add our chicken broth you're going to need 4 cups of low-sodium chicken broth
1 cup of water
And 2 cups of half-and-half.
We'll add some potatoes, you will need 1 and 1/4 pound of red potatoes. Now I usually just leave the
skin on. You can take that off if you want, You do want to. Make sure that your
potatoes are cut all to be about the same size and you want each piece to be smaller than 1 inch.
We'll also add our corn that we prepped just a little bit
earlier and we'll add our spices. You're going to need a teaspoon of salt, 3/4
teaspoon of ground black pepper, and 1/2 teaspoon of smoked paprika.
Give everything a good stir and then we're going to bring the contents of this pot to a boil.
So you want to make sure you stir occasionally while you're doing this.
Once your corn chowder is boiling, you're going to want to continue to cook
this until your potatoes are tender when pierced with a fork.
Now one of my favorite things about this corn chowder is how creamy it is. Now to get this nice
creamy consistency, we're going to have to puree some of our soup. If you have an
immersion blender I definitely recommend using it. What I like to do is take my
immersion blender and puree the soup until about half of it is nice and
creamy. You're only going to be puree about half of the contents of the soup.
You don't want to puree all of it. If you don't have an immersion blender what you
can do is you can ladle out about 3 cups of the soup into a blender, and you can
puree it in the blender and then return that to your soup.
Now once you've pureed your soup, what we want to do is we want to grab that bacon
that we cooked earlier, and we're going to add this back into our pot. Now give
everything a good stir and we're just going to let this soup simmer for about
15 minutes, and then it's ready to enjoy.
This is still pretty hot, but I'm going to pour myself a bowl and we're going to give it a try. Hopefully I don't
burn myself, but I can't wait any longer. I don't know if you guys can see this let's
Let's get a potato in there.
Okay so it is still hot, but this is so good.
You have that sweet taste of the summer corn. You have that smoky savory bacon
flavor. You've got your tender potatoes. Guys this soup is loaded with flavor. It
is so good. I think you're going to love it. If you guys try this one out and
please let me know what you think I can't wait to hear from you.
thank you so much for watching and I'll see you next time.
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