What is better than fresh corn off the cob?
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it’s in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
No thickeners…
No cornstarch, or flour is used. But the potatoes have more than enough starch to thicken things up a bit if you want. Simply use a potato masher, and mash about half of the diced potatoes in the soup pot once they have softened. Stir, and watch the soup thicken!
Salt pork is used in this recipe to give extra flavor, but it is not as strong and smoky as bacon. Salt pork is usually made from pork belly, and looks something like a big slab of bacon that is un-cut. When cooking the salt pork in this recipe, we remove it because it is way too salty to leave in the soup. Go ahead, try a little bite, don’t say I didn’t warn ya!.
Easy Corn Chowder
Description
Corn chowder is perfect for when those hot summer nights turn into cold summer evenings! Sweet corn is truly showcased in this simple, yet tasty summer chowder.
You Need
-
-
-
-
-
-
-
-
-
-
Method
-
- In a medium soup pot, cook the salt pork over medium low heat. Render the fat out of the salt pork in a pot until crispy. About 10 minutes. Stirring occasionally. Remove salt pork and discard, leaving drippings in the pot for the next step.
- Add diced potatoes and cook over medium high heat. It's okay if the potatoes stick, don't force them, they will release when broth is added.
- Add the onion powder, garlic powder, thyme (rubbed between hands to release the flavor), smoked paprika, 1 teaspoon kosher salt and several grinds of black pepper.
- Add the chicken broth. Bring to a simmer for 5 minutes. When potatoes are soft, add corn.
- Remove from heat and stir in almond milk (optional).
Note
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it's in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
corn chowder, corn soup, soup, summer soup, corn, chowder
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it’s in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
No thickeners…
No cornstarch, or flour is used. But the potatoes have more than enough starch to thicken things up a bit if you want. Simply use a potato masher, and mash about half of the diced potatoes in the soup pot once they have softened. Stir, and watch the soup thicken!
Salt pork is used in this recipe to give extra flavor, but it is not as strong and smoky as bacon. Salt pork is usually made from pork belly, and looks something like a big slab of bacon that is un-cut. When cooking the salt pork in this recipe, we remove it because it is way too salty to leave in the soup. Go ahead, try a little bite, don’t say I didn’t warn ya!.
Easy Corn Chowder
Description
Corn chowder is perfect for when those hot summer nights turn into cold summer evenings! Sweet corn is truly showcased in this simple, yet tasty summer chowder.
You Need
-
-
-
-
-
-
-
-
-
-
Method
-
- In a medium soup pot, cook the salt pork over medium low heat. Render the fat out of the salt pork in a pot until crispy. About 10 minutes. Stirring occasionally. Remove salt pork and discard, leaving drippings in the pot for the next step.
- Add diced potatoes and cook over medium high heat. It's okay if the potatoes stick, don't force them, they will release when broth is added.
- Add the onion powder, garlic powder, thyme (rubbed between hands to release the flavor), smoked paprika, 1 teaspoon kosher salt and several grinds of black pepper.
- Add the chicken broth. Bring to a simmer for 5 minutes. When potatoes are soft, add corn.
- Remove from heat and stir in almond milk (optional).
Note
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it's in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
corn chowder, corn soup, soup, summer soup, corn, chowder
No thickeners…
No cornstarch, or flour is used. But the potatoes have more than enough starch to thicken things up a bit if you want. Simply use a potato masher, and mash about half of the diced potatoes in the soup pot once they have softened. Stir, and watch the soup thicken!
Salt pork is used in this recipe to give extra flavor, but it is not as strong and smoky as bacon. Salt pork is usually made from pork belly, and looks something like a big slab of bacon that is un-cut. When cooking the salt pork in this recipe, we remove it because it is way too salty to leave in the soup. Go ahead, try a little bite, don’t say I didn’t warn ya!.
Easy Corn Chowder
Description
Corn chowder is perfect for when those hot summer nights turn into cold summer evenings! Sweet corn is truly showcased in this simple, yet tasty summer chowder.
You Need
-
-
-
-
-
-
-
-
-
-
Method
-
- In a medium soup pot, cook the salt pork over medium low heat. Render the fat out of the salt pork in a pot until crispy. About 10 minutes. Stirring occasionally. Remove salt pork and discard, leaving drippings in the pot for the next step.
- Add diced potatoes and cook over medium high heat. It's okay if the potatoes stick, don't force them, they will release when broth is added.
- Add the onion powder, garlic powder, thyme (rubbed between hands to release the flavor), smoked paprika, 1 teaspoon kosher salt and several grinds of black pepper.
- Add the chicken broth. Bring to a simmer for 5 minutes. When potatoes are soft, add corn.
- Remove from heat and stir in almond milk (optional).
Note
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it's in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
corn chowder, corn soup, soup, summer soup, corn, chowder
No cornstarch, or flour is used. But the potatoes have more than enough starch to thicken things up a bit if you want. Simply use a potato masher, and mash about half of the diced potatoes in the soup pot once they have softened. Stir, and watch the soup thicken!
Salt pork is used in this recipe to give extra flavor, but it is not as strong and smoky as bacon. Salt pork is usually made from pork belly, and looks something like a big slab of bacon that is un-cut. When cooking the salt pork in this recipe, we remove it because it is way too salty to leave in the soup. Go ahead, try a little bite, don’t say I didn’t warn ya!.
Easy Corn Chowder
Description
Corn chowder is perfect for when those hot summer nights turn into cold summer evenings! Sweet corn is truly showcased in this simple, yet tasty summer chowder.
You Need
-
-
-
-
-
-
-
-
-
-
Method
-
- In a medium soup pot, cook the salt pork over medium low heat. Render the fat out of the salt pork in a pot until crispy. About 10 minutes. Stirring occasionally. Remove salt pork and discard, leaving drippings in the pot for the next step.
- Add diced potatoes and cook over medium high heat. It's okay if the potatoes stick, don't force them, they will release when broth is added.
- Add the onion powder, garlic powder, thyme (rubbed between hands to release the flavor), smoked paprika, 1 teaspoon kosher salt and several grinds of black pepper.
- Add the chicken broth. Bring to a simmer for 5 minutes. When potatoes are soft, add corn.
- Remove from heat and stir in almond milk (optional).
Note
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it's in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
corn chowder, corn soup, soup, summer soup, corn, chowder
Salt pork is used in this recipe to give extra flavor, but it is not as strong and smoky as bacon. Salt pork is usually made from pork belly, and looks something like a big slab of bacon that is un-cut. When cooking the salt pork in this recipe, we remove it because it is way too salty to leave in the soup. Go ahead, try a little bite, don’t say I didn’t warn ya!.
Easy Corn Chowder
Description
Corn chowder is perfect for when those hot summer nights turn into cold summer evenings! Sweet corn is truly showcased in this simple, yet tasty summer chowder.
You Need
-
-
-
-
-
-
-
-
-
-
Method
-
- In a medium soup pot, cook the salt pork over medium low heat. Render the fat out of the salt pork in a pot until crispy. About 10 minutes. Stirring occasionally. Remove salt pork and discard, leaving drippings in the pot for the next step.
- Add diced potatoes and cook over medium high heat. It's okay if the potatoes stick, don't force them, they will release when broth is added.
- Add the onion powder, garlic powder, thyme (rubbed between hands to release the flavor), smoked paprika, 1 teaspoon kosher salt and several grinds of black pepper.
- Add the chicken broth. Bring to a simmer for 5 minutes. When potatoes are soft, add corn.
- Remove from heat and stir in almond milk (optional).
Note
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it's in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
corn chowder, corn soup, soup, summer soup, corn, chowder
Easy Corn Chowder
Description
Corn chowder is perfect for when those hot summer nights turn into cold summer evenings! Sweet corn is truly showcased in this simple, yet tasty summer chowder.
You Need
Method
-
- In a medium soup pot, cook the salt pork over medium low heat. Render the fat out of the salt pork in a pot until crispy. About 10 minutes. Stirring occasionally. Remove salt pork and discard, leaving drippings in the pot for the next step.
- Add diced potatoes and cook over medium high heat. It's okay if the potatoes stick, don't force them, they will release when broth is added.
- Add the onion powder, garlic powder, thyme (rubbed between hands to release the flavor), smoked paprika, 1 teaspoon kosher salt and several grinds of black pepper.
- Add the chicken broth. Bring to a simmer for 5 minutes. When potatoes are soft, add corn.
- Remove from heat and stir in almond milk (optional).
Note
Frozen corn works just fine. But there is nothing like using fresh corn off of the cob. I recommend fresh corn if it's in season. To remove kernels from the cob: hold corn on large end, narrow end pointing down. Using a large chefs knife, in sweeping motions, cut the corn off the cob. It takes some practice, but this step is totally worth it!
corn chowder, corn soup, soup, summer soup, corn, chowder
