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Corn soup or Corn chowder

Corn soup or Corn chowder

people icon For 2 euro icon € 0.6 /pers. calories icon 108 kcal/100g


  • 1 carrot
  • 100g butter
  • ¼ large onion
  • 120 g corn kernels
  • ½ clove of garlic
  • 50 g all-purpose wheat flour
  • 600 ml vegetable broth
  • 1 large potato
  • 60 g cured bacon
  • 50 ml liquid cooking cream
  • Salt and freshly ground black pepper (to each household’s taste)
  • To decorate a little: Fresh chives

The good thing about the world of soups is that it has infinite possibilities . From the most traditional ones like julienne soup or delicious chicken soup to the most exotic ones like miso soup or the always surprising beef Pho soup , it is a world that allows us all kinds of creations.

As we are quite curious, we are always looking for new formulas and recipes to surprise you and ourselves, and today we have found a real delight. Corn soup or Corn chowder is a typical dish of American and Canadian cuisine that is addictive.

Within the category of soups or creams with corn, this is the one we like the most, with a touch of smoked bacon from my land (which you can replace with another type of meat, chicken is great too) and it includes the famous clam chowder, with clams or fish chowder.

The recipe is very simple and we have adapted the ingredients to give it a more Mediterranean touch. The base is a homemade vegetable broth that is very easy to prepare and basic ingredients in any kitchen: onion, corn kernels, garlic, flour, butter, potatoes, thyme,… there are no excuses not to prepare it. If you are looking for new flavors to surprise in the kitchen, don’t hesitate, this soup is delicious.

Preparation of corn soup

  1. First we cut the bacon into small squares and brown it in the pot where we will make the soup. Once it is ready, we leave the bacon squares on a plate with kitchen paper so that it absorbs the excess fat.
  2. Without removing the fat from the pot, add the butter and add the finely chopped onion to sauté it until it is tender and translucent. Once the onion is ready, add the finely chopped garlic and, a minute later, add the flour. We stir the flour well so that it toasts slightly, for 2 or 3 minutes.
  3. We peel the potato and carrot. Chop the carrot into small squares and the potato into 1 cm squares. more or less.
  4. Add the broth and increase the heat until it comes to a boil. Then we add the potato and carrot peeled and cut into squares, the dried thyme, black pepper and salt. Then we lower the heat and let it simmer for 15 minutes.
  5. Once this time has passed, we add the corn kernels and let them cook for 5 more minutes, making sure that the potatoes are tender.
  6. We remove a ladle of soup, mash it well and add it again to thicken our soup naturally. We add the touch of cream, although it is optional, it gives it an unmistakable creamy touch.
  7. Once ready, we serve on plates or bowls and add the bacon cooked at the beginning and well ground pepper on top. Some finely chopped fresh chives. Ready to enjoy.

Tips for Perfect Corn Chowder

  • If we don’t have bacon on hand, we can change it for bacon , leaving a result very similar to the original. If you want it a little lighter, you can replace the butter with olive oil, the cream with milk, the onion with leek, the flour with breadcrumbs, cornstarch or traditional crackers and corn, of course from a can. It couldn’t be easier.
  • We can add anything we want at the end. Cheese, chorizo ​​or chicken are great options if you want to give it more consistency.
  • It is one of those tasty and easy soups that, if we prepare in advance, makes dinner any day of the week, perfect for the weekly menu. And like most soups that don’t have pasta or rice, it’s even better overnight.

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