How To Make Comfort In A Bowl: Corn Chowder Recipe

Taste of Home: Zippy Corn Chowder

There’s something about a hearty, comforting soup that brings everyone to the table, especially when it’s packed with flavor and made with love. I came across this corn chowder recipe many years ago in a Taste of Home Magazine,  and it is still one of my family’s favorites. It is perfect any time of year, but using fresh local ingredients just enhances the already comforting flavor.  It’s super simple, and I know you will love it!

Here’s how I make Zippy Corn Chowder

Ingredients:

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons butter
• 1 can (14-1/2 ounces) chicken or vegetable broth
• 2 large red potatoes, cubed
• 1 jalapeno pepper, chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 cups frozen corn (or fresh corn precooked off the cob, when in season)
• 4 green onions, chopped
• 3 cups milk, divided
• 1/4 cup all-purpose flour

Instructions:

1. Start with the basics: Melt the butter in a large saucepan over medium heat. Add the chopped onion and green pepper, sautéing until tender and fragrant.
2. Build the base: Pour in the broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes or until the potatoes are nearly tender.
3. Spice it up: Stir in the chopped jalapeno, Dijon mustard, salt, paprika, and crushed red pepper flakes. These ingredients give the soup a nice kick that everyone loves.
4. Add the corn: If you’re using frozen corn, go ahead and add it now, along with the chopped green onions and 2-1/2 cups of milk. If it’s summer and you’ve got fresh corn, I highly recommend using that instead! The sweetness of fresh corn really shines in this dish. Bring everything to a boil.
5. Thicken it up: In a separate bowl, whisk together the flour and the remaining 1/2 cup of milk until smooth. Gradually add this mixture to the soup, stirring constantly. Bring it back to a boil and cook for about 2 minutes or until the soup thickens and becomes bubbly.

And that’s it! This soup is perfect for a cozy night in, and I love how versatile it is with the option to use fresh or frozen corn. Serve it with some crusty bread, and you’ve got a meal to please the whole family. Enjoy!