Sandra This Bobby Flay Corn Chowder is a creamy and hearty recipe, which is made with sweet fresh corn and tender potatoes. It’s the ultimate comfort food, a perfect soup for a cozy meal, ready in about 45 minutes.
Bobby Flay Corn Chowder Ingredients
A classic combination for the ultimate rich and satisfying soup.
- 2 tablespoons butter
- 4 scallions, white bulbs and green tops chopped and reserved separately
- 1 red bell pepper, chopped
- 4 ribs celery, chopped
- 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
- 4 cups fresh corn kernels (from 6 to 8 ears), divided
- 1 bay leaf
- 1 (32-ounce) can low-sodium chicken broth or vegetable stock
- 2 teaspoons kosher salt
- 2 cups milk
- 1/4 teaspoon freshly ground black pepper
- Sour cream, for serving (optional)
How To Make Bobby Flay Corn Chowder
A step-by-step guide to this wonderfully rich and simple soup.
- Sauté the Aromatics: In a large saucepan or Dutch oven, melt the butter over low heat. Add the chopped scallion bulbs, bell pepper, and celery. Cook, stirring occasionally, for about 10 minutes until the vegetables have softened.
- Simmer the Soup Base: Stir in the diced potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, for 15 minutes, or until the potatoes are tender.
- Create the Creamy Base: In a blender or food processor, combine the remaining 2 cups of corn with the milk and blend until completely smooth.
- Finish the Chowder: Stir the corn purée into the soup along with the black pepper. Let the chowder simmer for another 5 to 10 minutes, until it has thickened slightly.
- Serve: Remove the bay leaf from the pot. Stir in the chopped scallion greens. Ladle the hot chowder into bowls and top each serving with a spoonful of sour cream, if you like.
Recipe Tips
For the creamiest, most flavorful corn chowder.
- How to get an ultra-creamy chowder without all cream? The secret is blending half of the corn with milk to create a smooth, creamy purée. This naturally thickens the chowder and adds a huge boost of sweet corn flavor without needing a lot of heavy cream.
- What’s the best corn to use? Fresh, in-season corn cut straight from the cob will always provide the best, sweetest flavor and texture. If fresh corn isn’t available, a good quality frozen corn (thawed) is the next best choice.
- Can I make this ahead of time? Yes, this chowder is a great make-ahead meal. In fact, the flavor is often even better the next day. Let it cool completely, store it in the refrigerator, and reheat it gently on the stovetop.
- How to prevent mushy potatoes? Use a waxy “boiling” potato like Yukon Golds or red potatoes, which will hold their shape better than a starchy Russet. Cut them into uniform dice and cook them only until they are just tender when pierced with a fork.
What To Serve With Corn Chowder
Classic accompaniments for a hearty bowl of soup.
This creamy and satisfying soup is a complete meal in a bowl. It’s fantastic with:
- A side of crusty bread or oyster crackers for dipping
- A simple grilled cheese sandwich
- A light green salad with a simple vinaigrette
- Crumbled, crispy bacon sprinkled on top
How To Store Corn Chowder
This soup makes for fantastic leftovers.
- Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheat: Gently rewarm the chowder in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk to thin it out, as it will thicken as it sits.
Bobby Flay Corn Chowder Nutrition Facts
An estimated guide per serving.
- Calories: 380 kcal
- Carbohydrates: 55 g
- Protein: 12 g
- Fat: 14 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, easily. To make a vegetarian version, simply substitute the chicken broth with a good-quality vegetable broth.
If your chowder is thinner than you’d like, you can let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can make a small slurry by whisking a tablespoon of cornstarch with a few tablespoons of cold water, then stir it into the simmering soup until it thickens.
Yes, this chowder freezes reasonably well. However, be aware that potatoes can sometimes change texture slightly upon thawing. For best results, let it cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Bobby Flay Corn Chowder Recipe
Description
A rich, creamy, and comforting corn chowder featuring sweet corn, tender potatoes, and fresh vegetables, all thickened naturally with a simple corn purée.
Ingredients
Instructions
- In a large pot, melt the butter and sauté the white parts of the scallions, the bell pepper, and celery for 10 minutes until soft.
- Stir in the diced potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil, then simmer for 15 minutes until the potatoes are tender.
- In a blender, purée the remaining 2 cups of corn with the milk until smooth.
- Stir the corn purée into the soup along with the black pepper. Simmer for another 5-10 minutes to thicken.
- Remove the bay leaf and stir in the green tops of the scallions.
- Serve hot, with a dollop of sour cream if desired.
Notes
- Blending half the corn with milk is the secret to a naturally creamy and flavorful chowder base without using heavy cream.
- Using fresh, in-season corn will provide the best sweet flavor.
- The chowder’s flavor is even better the next day, making it a perfect make-ahead meal.
- For a smoky kick, add some crispy, crumbled bacon as a garnish.For a smoky kick, add some crispy, crumbled bacon as a garnish.
