Famous Corn Chowder Recipe - Our Family Cooks (2024)

FAQs

How do you thicken corn chowder? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Tips & Notes: Store leftover corn chowder in an airtight container in the fridge for 3-4 days. You can reheat corn chowder on the stove or in the microwave. To freeze, skip adding the half and half during the final step, add it in when you are reheating the soup.

Onion, celery, garlic, and red bell pepper – They create the savory base of the soup. Yukon Gold potatoes – They add delicious chunks to this corn chowder recipe, and they contribute to its creamy texture. Old Bay Seasoning – It adds more savory flavor and a hint of spice. Smoked paprika – For smokiness.

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor. As a result, it can be a super-rich dish.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

This corn chowder with bacon recipe freezes so well. It makes an excellent freezer meal. Corn chowders that contain milk will not freeze well. If you use evaporated milk or heavy cream in the chowder recipe, then it should freeze beautifully.

Once cooled, transfer the chowder to 1-quart airtight containers, leaving 1/2 inch to allow for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

The cooking liquid—usually broth or stock. A thickening agent—usually cornstarch, flour, or potatoes.

What's good to eat with corn chowder? ›

The best side dishes to serve with corn chowder are cornbread, BLT sandwiches, birria quesadillas, sautéed mushrooms, potato pancakes, Hawaiian roll breakfast sliders, Italian sausage, tuna salad without mayo, gluten-free bread, steamed vegetables, bacon-wrapped shrimp, tomato bruschetta, baked sweet potato, Caprese ...

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.