Easy Corn Chowder Recipe » Perfect Summer Soup
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- Опубліковано 13 сер 2020
- Learn how to make a delicious Corn Chowder Recipe for your next meal that comes together in under an hour. Serve it up with crispy bacon and green onions.
Corn Chowder is a tasty soup that should be made and eaten during the summer which is the peak season for fresh corn. You can definitely buy frozen corn kernels and make this soup but you’ll be missing out on the sweetness and ripeness that only fresh corn off the cob can deliver.
Ingredients for this recipe:
10 slices of chopped bacon
1 peeled and small diced sweet onion
4 small diced stalks of celery
1 seeded and small diced red bell pepper
3 finely minced cloves of garlic
1/3 cup of cream sherry
8 ears of corn
10 each large diced red potatoes
80 ounces chicken stock
1/4 cup cornstarch
1/4 cup water
2 cups 1/2 and 1/2
sea salt and fresh cracked pepper to taste
Tabasco to taste
Lea & Perrins to taste
freshly sliced green for garnish
Instructions
Add some corn in the husk onto a sheet tray and back in the oven at 425° for about25 minutes
In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions, celery, peppers, and garlic and sweat over low heat for 10-15 minutes
Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains. The technical term for this is au sec, which means almost gone.
Now, remove the corn from the oven and cool slightly before shucking and trim the kernels off of the cob and add them to the pot with sautéed vegetables along with the potatoes
Pour in the stock, turn the heat to high and bring the soup to a boil.
In a small bowl whisk together the cornstarch and water and then whisk the slurry or roux into the soup until it becomes very thick, as a chowder should be, and cook it for a few more minutes over medium-low heat. The technical term is called nappe which means the soup can coat the bacon of a spoon.
Whisk in ½ and 1/2 and back in the crispy bacon lardons along with salt, pepper, Worcestershire sauce, and tabasco sauce. - Навчання та стиль
I’m from Hawaii - my recipe, I add bacon, ham and spam, corn, cream of chicken, cream of mushroom, canned cream corn and canned corn, potatoes, celery, onion, garlic, 1 bay leaf and chicken stock. Yum!
If I could, I'd like to recommend taking those corn cobs and running the back of your knife along spent corn cobs to extract the corn milk. Basically, scrape the extra pulp inside the sliced corn into the chowder. The "milk" provides a lot of that creamy element. You can also toss those cobs in the pot while the soup is simmering to extract all the starches in the cob. This just means you get more sweet corn flavor, you don't waste anything if you missed some of the corn (by cutting it too thin as you mentioned) and it means you can use less thickener agent toward the eat because the milk is creamy and you're extracting starches.
Good advice
@@ChefBillyParisi Put the cobs in the chowder!
For 20 mins or so on simmer.
2 years later!! I’m making this TONIGHT!!! I can eat soup/bisque/chowder/stews 365 days of the year❤
OMG the cure for corn silk. Life changed.
Yes indeed
Loved it, thank you chef Billy!
I’ve never seen anyone add sherry to a corn chowder before but why not? It’s great in other chowders so why not in corn chowder. Great idea. I love the tip about the corn silk, too.
I'll definitely make this... take 2-3 cups of chowder and hit it with an immersion blender and add it back to the pot as the thickener...corn starch if needed. Looks delish!
omg I can't wait to try this!!!!! My husband's top three dishes I ever made were all from your channel and I have piles of cookbooks on top of my fridge. You're the best!!!
Thank you so much for the kind words!
Same here! Every time I do a Chef Parisi recipe I get a big thumbs up. He has become my go-to. Why look around when you already know where the best food is going to be!?
Really appreciating all your explanations Chef Billy Parisi!
Thanks for watching
I made this soup yesterday! We are obsessed! I didn't have half and half on hand so I mixed milk and heavy cream together as a substitute and it worked beautifully. This is a keeper recipe for sure.
So delicious‼️ Thank you!
That looks so good!!! Thx for the recipe. Definitely going to make it.
Thank you
Wow looks beautiful definitely the best corn chowder recipe I've seen on here yet. Gonna try this one for sure.
I’m so trying this thanks Chef!!
Thanks for watching
I like the oven roasted corn idea...I usually just boil or grill but this is a tip I will be using in my recipes. Always looking for new ways to increase my culinary knowledge. TY
I love the way you explaining food recipe! I laughed out loud when you told us that's not a cut on your finger because i was wondering if it is a cut! And also chef Billy got yelled at touch raw meat and not to wash the cutting board. LOL LOVE this video. Thank you!
Can’t wait! Making this tonight
Made it today! Yum! Thanks Chef Billy. It makes a lot but it certainly will freeze well.
Yes it does, and it freezes perfectly!
Thats really good in cold weather! Delicious!
Yup!
Love corn chowder, I’m making this soon!
So good!!
This looks so good!!!
So tasty
Yay! Billy is back 🙌👏 just finished watching the jerk chicken vid, excellent recipes, thanks so much Billy always so much to learn, great tips
Thank you friend, good to see you!
Whole Foods used to have a Poblano Corn Chowder that tasted amazing but alas, it has been discontinued. I will definitely try this recipe and just add a couple of roasted poblano chiles, maybe it will taste similar to one I have missed. Thanks for sharing Chef Parisi!
Love your recipes.
Thank you
Hi Billy I was a chef at Harvey's restaurant in Bristol which was owned by Harvey's wines, it used to be the bottling plant for Harvey's Bristol Cream until all sherry had to be bottled in Jerez Spain. You're right it is a great sherry. Love your channel by the way, would love some advise you might have for me trying to push on with my channel
Chef Billy! you are always my favorite teacher for me. Thank you! It looks great! I'll try asap^^
Congrats on 100K! Comfort food at it's finest!!
Thank you friend!
I love soup and this is my favorite kind. I eat it year round. Love your videos. So inspiring.
Thanks for watching!
Thank you again for a great recipe! We love it❤️❤️. I shared it with my coworker. She made it for her family and shared it with her neighbor 🤣
Welcome
Awesome!!
Thank you
My grandfather always used salt pork. It's heavenly. I will try bacon though. It looks amazing !!!
Excellent Video. Learned a few things. Thank you
Just made this (exactly except for one change: substituted moscato for Harvey's Bristol Cream) and I'm gonna need a bigger bowl 🥰 This will definitely go into our regular soup rotation, and the tip on roasting corn - Brilliant!
Sounds great!
Hey Chef Billy, Looks like a very tasty meal. I have never tried Corn Chowder, will give this a go. We are few weeks away from Spring, so corn will be growing soon. Presented beautifully.
G'Day from the Blue Mountains NSW Australia 🇦🇺.
Thank you friend
Just made this now! It’s soooo good! I added crab meat in mine though, coz I’m feeling a little extra. 😉 Thanks,Chef Billy!👩🏻🍳
Yum!!!
Thanks !!!
Thank you! I’ve been learning so much from your videos. Do you have a cookbook? 🙂
I’m going to try baking the corn before shucking!
I save my cobs for stock in the freezer with my other veggie goodies :)
I’ve made this and added a some cheddar cheese... sooooo delicious
Nice
Amazing 🎉
Can't wait to try this, I 'll update you on how it went. Speaking of bisque, can you try recreating lobster bisque from the restaurant Texas de Brazil ? It's so heavenly, I dream of it often. Looking forward to learning more from you with each video!
Lobster bisque is definitely on my radar.
Chilly Boston day here today--great informational video--making this tonight! Thank you! I copied/pasted this recipe--Is there another place to find your recipes? :)
Masyaalloh tabarokalloh
Yum! that really looks delicious 🤤 😋
I would like to make a request, and I don’t know if you have it on your UA-cam channel as yet, but I would like to see you do an eggplant Parmesan. Thank you 🙏🏼
The only issue is, I really don’t like egg plant at all, unless it’s in babaganoush.
As one of your ‘comies’ (is that spelled right?)...thank you for the great recipe! It’s on my menu for the weekend! Thank you,,,❤️
Thank you friend
New here…. love the video…👏👏
I love to cook and love your recipes! Thank you!
Question: I’m legally blind and cutting corn off the cob is a challenge (!!) so how much of a bummer would it be to use frozen corn? Maybe sauté it a bit with the vegis?☮️♥️
You’d be ok doing that!
Mmmmmm!💗
So good!!
We’ve made your version 3 x now and we love it!!
Is there anything I can substitute the sherry? Or perhaps omit it? I definitely want to try this recipe. Thanks for another great recipe !
Chicken broth
Or white wine
Another way to thicken a potato-based soup is to use instant potatoes. Quick hack and gives even more potato flavor.
Everything you make is too beautiful to eat
Very nice recipe !!! Subscribed you ! ;;;;;;
Thank you
I love your videos! Can you please do one on how to make a lobster roll?
We’ll see!
I'm a vegetarian so I would alter some things, but I still love your stuff
That’ll work!
What would you use to substitute the 1/2 and 1/2? Almond milk? Soy Milk?
@@phoogoo both are fine
My friend...read up on the silk - it's the most nutritious and medicinal part of the corn plant. Add it to stock and it ups the value of the stock 200%
Without blending it, I’m not putting it in the soup
@@ChefBillyParisi no no...not the soup! I drink it like tea, just brewing it in hot water and adding a few drops of lemon and a pinch of salt. Else one can separately boil it in water and once its reduced, use it like stock. Very, very high on nutrition:)
I made this... looked wonderful...
RAW potatoes though, when we went to eat it! !!
Did I miss a step?? 😢
Let it cook a bit longer. You didn’t miss anything, you’re supposed to put them in there and let them cook until they’re done, I think I mentioned that.
Finally not going to buy this soup anymore thank you for sharing.
So good!!
About how many servings does this recipe make ?? Wanna make sure i have enough for like 10 people !
Can I use frozen or canned corn? If so, how much?
Sure. 3-4 cups
is this vinny from jersey shore?
Approximately how many servings does this make?
12
About a million. It's so much more than it looks on the video.
If I didn't want to add the corn, could I just call this a homeade potato bacon soup? I'm asking cuz my local pizza place has good potato bacon soup but maybe I can just make your recipe minus corn instead of ordering it..
Lol...the Polly correct foodies are nuts.
Like you are going to leave that cutting board as it..
LMAO!
👍. 😊. 🥓. ☕️ 👍
I would NEVER criticize you for using your bare hands to do whatever you need to do…or your equipment washing! The public is not going to consume what you are preparing. (I get it that it’s good to be a good example and that basic sanitary precautions should be followed, even in the home kitchen. You might want to make that distinction) In a restaurant setting, of course, but at home, please!! BTW, Please don’t send people to my house for inspection! ❤❤
BTW, I love your easy approach to cooking awesome food at home !
Best thing I learned: How to get rid of the annoying corn silk!
Awesome
Where are those potatoes go?
Bacon isn’t raw meat... people do know that right?
So first off, even if it was raw. Are people insane? You cook and you touch raw meat...and often. You just wash your hands. Second, it depends on where you get your bacon. Traditionally speaking bacon is cured in a salt solution and then cold smoked to preserve by drawing out water content. You're correct in this instance. The problem is these packaged bacon you buy now a days aren't really smoked they are just wet cured with nitrates and liquid smoke instead of actual cold smoking the hot smoke which basically just runs hot smoke in a chamber for an hour to provide flavor. It's true that bacon is cured in this manner probably has sodium levels so inhospitable that nothing could live on it (bacteria) but it's definitely not the same thing when one thinks of traditional true bacon.
This is correct.
I love you
But seriously, tho -- *WHO* is yelling at Chef Billy for touching raw meat?
dude, im 35 and god do i despise mincing garlic at this point.
You say you get fussed at for various things…. Ignore them and cook!!
Lmao he's sick and tired of yall yelling at him
I’m from Nebraska and once had fresh sweet corn when I was in idaho and realized that sweet corn tastes terrible to most of the country. It’s bland and not actually sweet and needs a lot of seasoning/butter.
You’re from Nebraska and eat sweet corn in Idaho??
Chef Billy Parisi I was camping in southern Idaho last July. Corn is definitely one of those things you want to get off the back of a truck(and you usually need to buy it before 1 or 2 pm... or it’s gone)
But while I was camping I found a cherry tree next to the creek and was very pleasantly surprised, I’d never had sweeter cherries.
What’s wrong with touching raw meat? As long as you wash your hands before and after there’s no issue in my opinion
But there could be worms under the husks yucky
Can’t you just wash your hands after you touch the bacon?🤷🏻♀️
Well so it’s hard to make every one happy. When I would touch raw meat, people complained that I did that, so awhile ago I switched to wearing gloves.
People, there is limited time to devote to these vids. Just because you don’t see him washing his hands or cleaning off boards it doesn’t mean he isn’t doing it. Personally, I get really annoyed watching those silly things or too much time watching chefs chopping veggies. I want to get on with putting the recipe together and that’s why I love Billy’s style!
Corn chowder is a summer dish?? Like what?
Do you get fresh corn on the cob in January?
Bacon ain’t raw
I can’t believe you used gloves to cut up bacon! Don’t you know that using gloves transfers too much bacteria to the bacon? Cooking the bacon doesn’t even get all of that glove bacteria off!?!....Jokes
Well so it’s hard to make every one happy. When I would touch raw meat, people complained that I did that, so awhile ago I switched to wearing gloves.
Stopped watching when I saw red peppers being cut up. Perfect way to ruin a nice corn chowder....
I Love your receipes