Corn Chowder

posted on: Tuesday, October 26, 2010

On Sunday it rained big heavy rain drops. It was coldy to the bone and I was looking for something toasty warm to feed my family. I made corn chowder, warm corn chowder and it was perfect. Everyone liked it. Repeat : everyone liked it. Deep happy sigh.

Corn chowder sounds big and scary. It rhymes with clam chowder, that yummy creamy soup thing I had in a bowl made out of bread in Boston. That expensive dish I have at Fisherman's Wharf every time I'm in San Francisco. Corn chowder always seemed like a very complicated dish to make but after reading a  couple recipes I came up with one that I was very happy with, something straightforward and not time consuming. Adios crock pot.

I have a list of recipes that I archive in my head called "for my restaurant."These are the fail proof really yummy recipes I can eat over and over again. Like the asparagus-gruyere tart or the creamy blackberry frozen yogurt. In fact I should serve the tart and corn chowder together and then the frozen yogurt for dessert in my imaginary future restaurant. It's a cozy place, nothing fancy. It will have vintage china that I find in thrift stores and will be extremely kid friendly, so kid friendly your kids will want to live there. There will also be various comfortable chairs so moms can nurse while eating their food (come on you know you've done it) and there will be awesome babysitters, like your 12 year old neighbor who comes to your house after school just to play with your kids because she thinks it's so F-U-N. You will be able to eat in peace guaranteed or your money back. Speaking of money you won't need much, meals will be very inexpensive and if you want to wash dishes afterwards we'll call it a trade.

You should totally come to my future restaurant, specially on a rainy day, it will serve up a killer corn chowder.

Corn Chowder
yields 8 servings
(printable version)

  • 4 ears corn
  • 2 15 ounce cans whole kernel corn
  • 5 cups chicken broth
  • 3 ounces prosciutto finely chopped (bacon would also work great)
  • 1 red onion chopped 
  • 3 medium potatoes diced
  • 3/4 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  1. Cut kernels from ears of corn and reserve in a bowl.
  2. Puree the canned corn in a food processor. If you're using a blender you might want to add some of the chicken broth so make it smoother while you blend.
  3. Cook onions, cut corn kernels, and prosciutto in Dutch oven over medium heat until the corn is softened (8-10 minutes)
  4. Add potatoes, corn puree, and chicken broth to Dutch oven and bring to a boil.
  5. Reduce heat and simmer until potatoes are tender (15-20 minutes)
  6. Stir in cream and and cheese and serve warm.


  1. I would be a VERY loyal customer at your restaurant. Especially with that washing dishes deal. I would make that trade any day!

  2. That looks amazing Da! You are a hell of a good cook and awesome photographer!... send some of that awesomeness my way!

  3. Your restaurant sounds dreamy and I'll bet you'd have folks lined up for a chance to dine with you. This recipe sounds delicious - I love corn chowder. (and what a beautiful and colorful picture!)

  4. YUMMY. i wanted to tell you how cold we are right overcast and windy. BUT THEN i went to to look at the temp and it said 82 degree's. surely they have it wrong. surely.

  5. This sounds easy enough to prepare on a weeknight!

  6. Not trying to play devil's advocate, but if you are already using 4 ears of fresh corn, why not embrace the season and shuck your own? Less exposure to preservatives, additives, and everything yucky in the canned variety. Fresh corn chowder is the best!

  7. HealthnutFoodie-Seriously right? I agree with you 100%. It's just that I had 4 ears of corn and I knew it wouldn't be enough for the chowder so I busted out 2 cans. I need to stop buying canned corn and just use fresh and freeze the kernels for when corn season is over.

  8. Lol...well that I totally get!!! I thought that you had purposely written it to use fresh and canned corn. Just FYI, you can buy a 5 lb. bag of organic frozen corn at Costco for about $5.00. That is our cheapskate way of keeping corn on hand throughout the winter. (Now I just need a good version of "fresh" broccoli for dipping in hummus. Any suggestions?)

  9. The fresh is so much better. As for broccoli, I have no suggestions. Wish I did.


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