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Corn Chowder

Creamy, pale yellow chowder full of sweet corn kernels and diced potatoes, topped with bacon and chives.

By Wanda Oyola 55 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A rustic bowl of creamy pale yellow corn chowder with sweet corn kernels, diced potatoes, crispy bacon, chopped chives and black pepper.

Corn chowder is the cozy, creamy cousin of clam chowder, made with sweet corn and potatoes instead of seafood. It works with fresh summer corn cut off the cob and just as well with a bag of frozen kernels, so you can make it any time of year. Crispy bacon and chives on top finish it off.

The Thermomix® TM7™ sautés the onion and celery, then blends part of the corn with the broth into a naturally creamy, sweet base. The potatoes and the rest of the kernels cook in it on reverse, so they stay whole, and a splash of milk and cream goes in at the end. The bacon crisps in a skillet on the stove.

Made in the Thermomix® TM7™

Corn Chowder

Makes: About 1.6 L (6 1/2 cups)

  • Prep20 min
  • Cook35 min
  • Total55 min
  • Serves4

Ingredients

To serve

Instructions

  1. In a skillet on the stove over medium heat, cook the bacon 8 to 10 minutes, until crisp. Drain on paper towels, crumble and save 15 g (1 tbsp) of the fat.
  2. Place the onion, celery and garlic in the mixing bowl and chop 5 sec/speed 5. Add the butter and the bacon fat and sauté 4 min/120°C (250°F)/speed 1.
  3. Add the flour and sauté 1 min/120°C (250°F)/speed 1.
  4. Add 200 g (1 1/3 cups) of the corn and the broth, put the measuring cup in place and blend 30 sec/speed 4-8, increasing speed gradually, for a creamy corn base.
  5. Add the potatoes, the rest of the corn, thyme, salt and pepper. Place the simmering basket on the lid instead of the measuring cup and cook 18 min/100°C (212°F)/reverse/speed soft, until the potatoes are tender.
  6. Add the milk and cream and cook 4 min/90°C (195°F)/reverse/speed soft. Taste and adjust the salt.
  7. Ladle into bowls and top with the bacon, chives and cracked black pepper.

Tips

  • Using fresh corn? After cutting off the kernels, scrape the cobs with the back of a knife over a bowl and add that sweet corn milk to the base in step 4.
  • For a vegetarian chowder, skip the bacon, use 30 g (2 tbsp) butter and vegetable broth, and add 1/2 tsp smoked paprika in step 5.
  • The chowder keeps 3 days in the fridge and thickens as it cools. Reheat it with a splash of milk, without boiling.
  • Make it a meal by stirring in 200 g (7 oz) cooked shrimp or shredded chicken in step 6.

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