Simple and Light Corn Chowder

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It’s the end of summer and it’s pouring down rain and I have all the fall feels. Last night was the perfect night to make this Corn Chowder and Buffalo Chicken Meatball Subs. It may sound like a weird combination, but trust me, they go together perfectly. They are wonderful on their own, but together they’re incredible.

This soup is just as wonderful during the summer, especially when the corn is fresh as it is during the fall and winter. It makes a great year-round soup since it’s fairly light. It’s perfect when you want to curl up in a comfy chair with a bowl of soup and watch your favorite movie or read a book. That’s exactly what I did last night. I curled up in my jammies with my big bowl of soup and a half of one of the meatball subs and my new book. It was so cozy.

If you followed me on my old blog, you’ve probably seen this recipe. But, I’ve been working on it a good bit over the years and I tweaked it over and over again. I think it’s so much better now. I’ve simplified how to make and removed a ton of salt by taking out the bouillon cubes. I don’t miss them at all and I think the flavor is better without them. But, you can add one or two if you want to.

Both the soup and the subs are super easy to make and you can be done in about an hour. Feel free to take advantage of summer’s fresh corn from the farmer’s market or your garden. I typically use frozen corn and it’s worked well with both. I also like to mix my corn sometimes between sweet and regular corn and will even mix in white corn. It’s always wonderful no matter the combination.

My favorite type of cooking vessel for this soup is my cast iron dutch oven. You can use any pot, but there is something about how a cast iron dutch oven cooks. Soup just tastes better. Maybe it’s just me, but I’ve cooked this in my regular pot and it does great, but there’s a little extra something that the cast iron gives it. If you need one, just click the link at the bottom of the post. If you decide to use a dutch oven, watch your temperatures. Those things get super hot really fast and hold that temperature more than a regular pot will, so you may have to adjust the cooking temperature accordingly.

If you are looking for the Buffalo Chicken Meatball recipe, please click here. These subs are great on their own and we do sometimes make them by themselves. Matter of fact, my daughter Becca, makes a double batch of just the meatballs and sauce and serves them as appetizers for the holidays! Everyone loves them! I love that they have just enough of a kick of heat to make them the perfect compliment to the soup. Dip them in the soup and drink up all that yumminess.

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Corn Chowder

Light and easy to make corn chowder that's perfect to eat year-round.

Course Soup

Cuisine American

Keyword cast iron, Chicken, chowder, corn, fall, stovetop, summer, winter

Prep Time 20 minutes

Cook Time 1 hour

Servings 8 bowls

Author Tera Bare

Ingredients

• 4 tbsp butter
• 3 tbsp flour
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground thyme
• 1 tsp salt
• 1/2 tsp pepper
• 4-6 cups chicken stock If you like a thick soup use 4 -5 cups. For a thinner soup 5-6 cups.
• 4 cups diced chicken
• 2 cups diced potatoes
• 4 cups corn
• 1 cup half and half
• Parsley Optional

Instructions

1. Cut chicken and potatoes into 1 inch chunks.

2. In a dutch oven on medium, melt butter. When the butter is melted add onion, garlic, and thyme, stir. Cook for a a minute or two, just to warm up the spices.

3. Add potatoes and sprinkle with flour. Stir to coat potatoes. Keep stirring until flour and butter are smooth and you have a roux. Allow to cook for about 3 minutes to cook out the flour taste.

4. Turn up the heat to medium high. Start adding the stock a cup at time, stirring after each cup is added to mix in with the roux. I started with 4 cups of stock. You can add more later if you would like a thinner soup.

5. Bring to a boil and add corn and chicken. Add salt and pepper. Cook until potatoes are tender and chicken is cooked through.

6. Turn heat down to low and add half and half. Stir in and allow to cook long enough to warm up the half and half. Adjust seasonings and add a more stock at this time if you would like it to be thinner. I used 5 cups of stock.

7. Optional: Top with parsley.

Recipe Notes

This soup is perfect as is, but to make it extra yummy you could top it with bacon!

Want to make this soup extra yummy? Add bacon! Bacon makes everything extra yummy. My daughter Becca will even add shredded cheddar cheese sometimes. Occasionally, I’ll even break out the saltine crackers and crumble them in. It’s so good!

I hope you your family loves this soup as much as our family does. Let me know what you think!

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