Corn Chowder

Two Recipes - a Cheesy version with meat options and a Vegan version

Photo credit: Gracehill Bed and Breakfast in Townsend, TN (June 3, 2012);
Check out their website for a gluten-free version of Corn Chowder

This is a very flexible soup recipe that can be customized to fit ingredients on hand, personal tastes, food allergies, vegans or vegetarians. I consider this to be country comfort food. 

There are lots of variations for corn chowders, so feel free to experiment with different spices, vegetables, or meats - I've experimented with crabmeat, bacon and ham, but have seen other recipes calling for clams, salmon, chicken or sausage.

I spent at least 2 years perfecting my own version. Learned the hard way that adding the milk in too soon can scald it, that not stirring enough can cause the roux to so adamantly cling to the bottom of the pot that the broth will be thin, that adding the cheese too soon can cause it to separate into an oily mess. Learned fortuitously that dicing the potatoes into really small pieces decreases cooking time and increases thickness. And it still comes out a bit different everytime I make it! My meat version is definitely hearty enough to serve as the main meal. I've even served it to company. 

(Please excuse the lack of pictures.... I was absolutely certain that I had several, as I've made it dozens of times through the years, but evidently my cache fell victim to a computer crash we had about a year ago. I lost bunches of photos and music, so these pics must now be in some computer etherworld. So I've borrowed and credited a few corn related photos and will substitute with a couple of my own in near future.)  

Photo credit: Wikipedia; husked corn on the cob

 Cheesy Corn Chowder with meat*

By Cathi

Inspired by Rena Coyle from her Baby Let’s Eat cookbook, “Milk-free Corn Chowder” recipe

Ingredients:

2-3 slices bacon

1 red onion, finely chopped

3 Tbsp whole wheat flour

3 cups chicken broth

1 can kernel corn, undrained + 1 can creamstyle corn

OR use corn fresh from cob, enough for 2 cups of kernels

OR use 2 cups frozen corn, adding a bit of broth or water if needed

2-3 cloves garlic, minced

1/3 bag baby carrots, sliced

2-3 potatoes, small dice

1/8 tsp dried tarragon

¼ tsp dried basil

½ tsp dried mustard

1 4oz can mild green peppers, diced OR 1 4oz can diced jalapeños if you like spicy

1 can Evaporated milk

1½ cups shredded cheese (Cheddar, Colby Jack or combo)

crumbled bacon

OPTIONAL GARNISHES:         

diced ham, shredded crabmeat, finely diced yellow bell pepper

*NOTE: For meat choices you can choose one or mix as you wish; bacon is my favorite, I’ve also used finely diced smoked ham and shredded crabmeat

Directions:

Fry the bacon in the bottom of a flat bottomed stock pot, until crispy and fat is rendered. Remove strips of bacon to a paper-towel lined plate. When cooled, crumble for garnish.

Sauté onions in bacon fat until softened. Add whole wheat flour, 1 Tbsp at a time, and use a coated whisk to create a roux. Keep cooking until toasted; I usually cook at least 2 minutes – you will notice the flour becoming a little darker (whisk frequently to keep from sticking or burning) and you will smell the flour, like bread in a toaster.

Once the roux is toasted, add the chicken stock, 1 cup at a time, whisking vigorously to avoid any lumps and fully incorporate into the liquid.

Now add corn, garlic, carrots, potatoes, spices. Stir well, I use a wooden spoon. Simmer uncovered for at least 30 minutes, until veggies are fork tender. This is not a soup you can simmer and leave – check often to make sure heat is not too high and to stir, making sure to scrape across the bottom. I find that the roux, even though incorporated into the stock can still stick to the bottom of the pan.

Add in canned chiles, stir. Add in canned evaporated milk, stir and heat through.

Take the soup off the heat. Add in cheese about ½ at a time and stir to help melt and spread evenly through the broth. Ladle into bowls and top with crumbled bacon and any other desired garnish.

This soup will thicken over night and is equally tasty as leftovers.

Photo credit: Recipe.com corn chowder
with bacon & potatoes; fresh ears of corn

Vegan Corn Chowder

By Cathi

Adapted from Rena Coyle, “Milk-free Corn Chowder” recipe in Baby Let’s Eat cookbook

Ingredients:

2 Tbsp olive oil

1 red onion, finely chopped

3 Tbsp whole wheat flour

3 cups vegetable broth (or use CelefibR vegetarian bouillion)

corn fresh from cob, enough for 2 cups of kernels

OR use 2 cups frozen corn, adding a bit of broth or water if needed

OR use 1can kernel corn, undrained + 1 can creamstyle corn

2-3 cloves garlic, minced

1/3 bag baby carrots, sliced

2-3 potatoes, small dice

1/8 tsp dried tarragon

¼ tsp dried basil

½ tsp dried mustard

1 4oz can mild green peppers, diced OR 1 4oz can diced jalapeños if you like spicy

OPTIONAL GARNISH: finely diced yellow bell pepper and/or fresh snipped herbs

Directions:

Heat up olive oil in bottom of a flat bottomed stock pot; sauté onions until softened.

Add whole wheat flour, 1 Tbsp at a time, and use a coated whisk to create a roux. Keep cooking until toasted; I usually cook at least 2 minutes – you will notice the flour becoming a little darker (whisk frequently to keep from sticking or burning) and you will smell the flour, like bread in a toaster.

Once the roux is toasted, add the vegetable broth, 1 cup at a time, whisking vigorously to avoid any lumps and fully incorporate into the liquid.

Now add corn, garlic, carrots, potatoes, spices. Stir well, I use a wooden spoon. Simmer uncovered for at least 30 minutes, until veggies are fork tender. This is not a soup you can simmer and leave – check often to make sure heat is not too high and to stir, making sure to scrape across the bottom. I find that the roux, even though incorporated into the stock can still stick to the bottom of the pan.

Add in canned chiles, stir to heat through. Taste and adjust any seasonings.

Take the soup off the heat. Ladle into bowls and top with desired garnish.

VEGETARIAN OPTIONS: Just leave out the meat, it’s not essential. Use vegetable broth (or CeleFibr vegetarian bouillion cubes in chicken flavor).

VEGAN OPTION: See second recipe above; leave out meat and dairy for a clear broth soup option; use vegetable broth as base.

ALLERGENS: Contains wheat, cheesy version contains dairy

ALLERGY ACCOMODATIONS: To stay dairy free, you could skip the milk and cheese and do a clear broth soup instead; the dairy free option is suitable for freezing. To replace wheat, substitute with another thickening agent that is gluten-free or leave out and have a thinner broth – the smaller you dice the potatoes the more they help keep the soup thicker.