Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 Tablespoon butter
- 1 cup diced onion
- 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided use
- 2 cups chicken broth
- 1-1/2 cups (12 fluid-ounce can) evaporated milk (not sweetened condensed milk)
- 1/2 cup diced red bell pepper
- 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- Salt and ground black pepper to taste
- 1 Tablespoon chopped fresh chives
Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.
Pour corn, onions, and liquid into a blender or food processor. Puree in batches until smooth. Return to the pot and add remaining 2 cups of corn, evaporated milk, bell pepper, and thyme. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.
Season corn chowder with salt and pepper and garnish with chives to serve.
Makes 4 to 6 servings
Note: Corn chowder may be frozen up to 2 months.
Bacon Corn Chowder: Chop 4 slices of bacon into 1/2-inch pieces. Saute bacon until fat has rendered, but bacon is still limp, not crispy. Remove bacon with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon of the drippings to replace the butter. Proceed with recipe as written, adding reserved bacon to the soup during the last 5 to 10 minutes of simmering time.
Ham Corn Chowder: Add 1 cup chopped ham during the final 5 to 10 minutes of simmering.
Lobster or Crab Corn Chowder: Substitute fish, seafood, or clam broth for half of the chicken broth. Add 1 cup chopped lobster or crab during the final 5 to 10 minutes of simmering.
Potato Corn Chowder: Substitute 1 cup diced potatoes for half of the final 2 cups of corn during the final 5 to 10 minutes of simmering, cooking until potatoes are tender.
Corn Chowder Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.