Corn Chowder Recipe (VIDEO) (2024)

FAQs

What two ingredients must be present for the soup to be called a chowder? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

Now, a soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew.

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor. As a result, it can be a super-rich dish.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.)

We used just two slices of smoked bacon, which adds rich flavor without a lot of extra fat; corn and carrots provide fiber and nutrients. We substituted 2% milk for heavy cream--the starch from the potatoes makes the soup extra creamy.

Do all chowders have bacon? ›

Originally, it was a fishermen's stew made with seafood but today, vegetable chowders are common such as corn chowder and potato chowder. Chowders typically have five parts: The vegetables or seafood, the focal ingredient of the soup. Ancillary ingredients which may include cream, diced onions, bacon, or herbs.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Clam chowder is an exceptionally heartening meal, whether served in a delectably creamy base or a clear tomato broth. If you're more inclined towards the thick, creamy variety, substituting cream for evaporated milk may be the intensely rich hack you've been waiting to try.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

: a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes)

Soups can be divided into two types – thick and thin soups. This is further classified into various categories – Passed, Unpassed, Cold and International Soup based on the texture of the soups or a national soup from a particular country.

New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.