Easy Corn Chowder Recipe » Perfect Summer Soup

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be more budget-friendly.

Add some corn in the husk onto a sheet tray and bake in the oven at 425° for about 25 minutes.

In a large hot pot on high heat, render the bacon fat and cook the bacon until crispy. Remove the bacon from the pan, turn down the heat to medium, and add in the onions, celery, peppers, and garlic; sweat over low heat for 10-15 minutes.

Deglaze with the cream sherry and cook until absorbed, leaving a small amount remaining.

Remove the corn from the oven, cool slightly, shuck, and trim the kernels off the cob; add to the pot with sautéed vegetables along with the potatoes.

Pour in the stock, turn the heat to high, and bring the soup to a boil.

In a small bowl, whisk together the cornstarch and water, then whisk the slurry into the soup until thickened. Cook for a few more minutes over medium-low heat.

Whisk in the 1/2 and 1/2 and return the crispy bacon lardons along with salt, pepper, Worcestershire sauce, and Tabasco sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens