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Creamy Corn Chowder Soup Mix
Creamy, delicious. homemade taste in minutes. Twisted Pepper makes a flavorful soup that is so tasty, just add corn and milk. Light Sodium, no MSG, Gluten Free
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Corn Chowder Recipe
Corn Stock:
4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
For the Corn Chowder:
4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
4 oz (4 slices) bacon, chopped
1 large onion finely diced (1 1/2 cup)
1 large carrot cut into 1/4″ dice (1 cup)
3 stalks celery finely diced (1 cup)
1 lb potatoes 3 medium, peeled and cut into 1/4″ thick pieces
2-3 tsp sea salt or to taste
1/4 tsp black pepper
1/4 tsp cayenne pepper or to taste
2 Tbsp Chives chopped, to garnish
Make Corn Stock:
Cut the kernels from the cobs and set kernels aside for making chowder. Place the bare cobs in a stockpot.
Add broth, milk, and cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
Make Corn Chowder:
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, corn kernels, salt, black pepper, and cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and chopped chives.
Notes
After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.
Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.
For a creamier soup: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder
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