This recipe for creamy corn chowder boasts layers upon layers of flavor. It starts with sweet, fresh summer corn. Instead of relying on chicken broth, you’ll use the sheared cobs to make a Parmesan-corn broth for the chowder’s base. Want to make it year-round, even when corn’s not in season? You still won’t need store-bought stock. A combination of mushroom stems, fresh herbs, and cheese rinds make for a tasty broth, even if the corn flavor won’t be as potent. Pro-tip for mid-winter corn chowder makers: leave the canned corn on the shelf; frozen corn will taste fresher and have a better texture.
Sautéing the corn kernels in butter before adding them to the soup pot concentrates their flavor—you’re looking to cook off most of the juices and pick up a bit of caramelization. You’ll deglaze the pan with white wine (a crisp, dry pinto grigio would do well here) before sautéing a bit of diced thick-cut bacon in the same pan. For a vegetarian version, omit the bacon, but replace it with extra shiitake mushrooms and sauté them until golden brown (reserve some crispy bits for topping the soup) before adding in the rest of the veg.
We like the creamy texture russet potatoes add here, but Yukon Gold potatoes would also do well. We also go all in on richness, adding a dose of heavy cream. For a lighter broth, whole milk will be fine, but you could also use coconut milk for a vegan version (replace the butter with a dairy-free alternative).
Need a little more guidance? Watch Carla make the corn chowder here.
