Corn Chowder Recipe - Thick & Chunky
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Posted by Donna Diegel Nov 4, 2008 |
This is the thickest, chunkiest homemade corn chowder recipe I have in my recipe box. I love this "chowdah" on a cool fall night with crackers, or on a snowy winters' night with a hunk of homemade bread. Either way, homemade corn chowder sure is comforting!
Thick & Chunky Corn Chowder Recipe
This recipe starts off with a big 8 quart stock pot. I like to sautee some sliced hickory smoked bacon for flavor. I usually use about 1/2 pound, sliced small and fried until crispy, then drain most of the bacon grease off before adding the onions, red peppers and potatoes. To thicken, I use a mixture of cornstarch and cold water. Never add dry cornstarch to hot soup. You'll have a pasty mess in the pot. After it's thickened and hot, I add the heavy cream or half & half and heat. Don't bring it to a boil. The last thing to go in is the corn. You can use canned, drained corn, or you can spend the time to scrape roasted or cooked corn kernels from the ears of corn. I've done both with good results.
Low-Fat Corn Chowder
- Turkey bacon and low-fat milk and canola oil can be traded for pork and full-fat dairy products.
Vegetarian Corn Chowder
- Substitute Fakin' Bacon and chicken stock for the real stuff.
Vegan Corn Chowder
- Omit bacon.
- Replace chicken stock with vegetarian stock or bouillon.
- Substitute margarine or canola oil for the butter.
- Substitute plain, unflavored soy milk for the cream or cows milk.
So, click on over to get my Chunky Corn Chowder Recipe! Cut up a big loaf of crusty French bread or serve with oyster crackers and enjoy!
Here's a few more comforting soups and chowders:
New England Clam Chowder Recipe
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