Thursday, November 12, 2015

The Perfect Fall Corn Chowder

By Food + Drink Contributor Sara Little

The Perfect Fall Corn Chowder (via Bubby and Bean)

I am not typically a fan of chowders, but corn chowder is the exception for me. I feel like it's a winner for serving a group and is super versatile (it makes a perfect side dish for Thanksgiving), so you can really jazz it up to suit anyone's taste. I like to serve corn chowder with a simple green salad and bowl of mixed breads. You can then have different toppers such as crisped pancetta, a mix of rough cut tomatoes and onion, a drizzle of truffle oil, or fresh chive. This recipes is just about as good as it gets, with or without anything added.

2 T Butter
Olive Oil (dash)
1 Yellow Onion
2 Garlic Cloves
1/4 c All Purpose Flour
6 c Vegetable or Chicken Stock
2 c Heavy Cream
2 Idaho Potatoes (peeled and diced)
6 Ears of Corn
Salt and Pepper

Dice the onion and garlic, then sauté them together in butter with a dash of olive oil over medium heat until the onion is soft, for about 6-8 minutes. I just do this in the bottom of my soup pot so I don't have to transfer it. Next, cover the mix with the flour to coat, and add the stock. I typically use chicken stock, but if you have a more diverse crowd to serve, it's always smart to go with vegetable stock instead. (Tip: I like to use the 'Better than Bouillon' stock base as it is so much easier to store than liquid stocks and I actually think it tastes a little richer.)  Bring the stock to a boil, then add the cream and potatoes, and continue to boil for about 10 minutes. The potatoes will start to break down a bit and thicken the soup base.

You do not have to boil the corn before adding it to the soup base, but I think that the kernels seem a little less starchy when I do, so I like to boil the corn on the cob for about 10 minutes before cutting it off the cob and adding the kernels to the mix. Finally, add the corn to the soup and salt & pepper to taste.

Serve hot and enjoy! - Sara

This dish is officially being served at our Thanksgiving dinner this year. Thanks for sharing, Sara! Sara is an event planner and "expert in indulgence" who has lived in the heart of Sonoma County California's wine country for 12 years.  In addition to sharing her favorite foods and wines, recipes and more as our Food and Drink Contributor, she plans unique, personalized getaways to and events in wine country for her hospitality business, Wine Country Goodness, and travels the country in search of the best places to stay, explore, eat, and drink. You can also find Sara on her blog, Facebook, Instagram, and Pinterest.



  1. I love chowder and have never tried corn, I'm excited to try this!!!

  2. Incredibly, I've never had corn chowder in my life - I think it's one of those dishes that can truly be considered American, as we serve it almost nowhere in Canada. But this recipe has me thinking I'd like to try making it at home. Or, who am I kidding, that I'd like to have my husband make it ;)

  3. I made a corn chowder once with frozen corn, but using fresh off the cob makes so much for sense! I have to make this.

  4. Thanks for your comments you guys! I'll make sure Sara sees them.

  5. I've never tried corn chowder before! Might have to give this recipe a go. Thanks! :)

  6. I love all types of (vegetarian) soups, chowders, stews...they are so satisfying!
    If I can get fresh corn over here I will definitely make this :)


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