If you’ve never tried corn chowder you are missing out on one of my favorite comfort foods. I was making this for years before I met my wife and it sadly took my some convincing before she would try it. Once she did, this is one of her first answers when I ask her: “hey babe, what do you want for dinner?”.
My version has potatoes, onions, celery, corn (obviously) and a chicken broth with cheese and cream. I’ve made different versions that include hot Italian sausage, bacon, and chicken, but over time I found letting the base soup recipe be the star was the best version (but I still top with bacon). Below are some of the ways I finally made a corn chowder that was wife approved!
I know it might sound a little low brow, but I prefer using Velveeta cheese. It adds a slight umami flavor that reminds me of my childhood. When I first started making this years ago it was made with all Velveeta. As years went on I started adding freshly grated sharp cheddar to replace some of the Velveeta. Not only did it give the corn chowder better flavor, it made the dish feel more grown up. DO NOT try use the shredded cheese sold in the dairy section of your market. These pre-packaged cheeses do not melt well at all. Instead buy a block of cheddar and grate it yourself…you’ll thank me later!
This recipe is based on using a slow cooker, but there is nothing wrong with cooking it on a stovetop. I prefer the slow cooker method because it is a “hands off” approach to making this dish. If you cook it on the stovetop you might need to be more attentive in order to prevent the cheese from burning. I have not tried the stovetop method, but I may try it in the future and update the recipe to show a different option.
Crumbled bacon, a few buttery club crackers, some sliced green onions, and a few dollops of hot sauce. The vinegar from the hot sauce not only adds flavor but helps to balance the richness of the broth.
