The difference between corn soup and corn chowder is the texture and the thickness.
All corn chowders are a type of corn soup, although not all corn soups are corn chowders.
Corn chowder is a heavy, chunky, cream or milk based soup that is also packed with solid ingredients like onions, potatoes and bacon, and general corn soup can be thin, clear broth based or even completely smooth and pureed.
The base of corn soup can be clear water or vegetable broth, light milk or even a smooth blended puree and the texture of corn soup is often thin and watery or even completely smooth if it's blended like a cream of corn soup and the ingredients in corn soup mostly focus strictly on the use of corn, light seasonings and sometimes a dairy finish.
For corn chowder, the base of corn chowder is rich dairy based that is made with heavy cream, half and half or even whole milk and often thickened with a roux or mashed potatoes, the texture of corn chowder is also very thick, hearty and heavy and corn chowder is loaded with ingredients like chunky pieces of corn kernels, diced potatoes, celery, onions, and often bacon or even salt pork.
The best corn chowder recipe is to combine some smoky bacon, sweet fresh corn, and some nice tender Yukon Gold potatoes in a rich and creamy broth.
For this best corn chowder recipe, you also simmer the stripped corn cobs right in the stock, which results in the extraction of an incredible depth of the sweet corn flavor which also elevates the whole corn chowder.
The ingredients to make the best corn chowder recipe include.
4 slices thick-cut bacon (chopped).
2 Tbsp unsalted butter.
1 medium yellow onion (diced).
2 celery ribs (diced).
2 cloves garlic (minced).
4 cups corn kernels (fresh from 4-5 ears, cobs reserved).
1 lb Yukon Gold potatoes (peeled and diced small).
4 cups low-sodium chicken stock.
1 bay leaf and 1 tsp dried thyme.
3/4 cup heavy cream and Salt and black pepper to taste.
Cook the chopped bacon in a large pot over medium heat until it's crisp and then remove the bacon with a slotted spoon, although leave the grease in the pot.
Next add the butter, diced onion, and celery to the bacon fat and cook until soft and clear, about 5 to 7 minutes, then add the garlic and cook for 1 more minute.
Then pour in the chicken stock and add the bare corn cobs, diced potatoes, thyme and bay leaf, then bring it to a gentle boil, then simmer on low for 15 minutes until the potatoes are tender.
Next remove and discard the corn cobs and bay leaf and stir in the fresh corn kernels and simmer for 5 more minutes.
Then finally turn the heat off and stir in the heavy cream and most of the crispy bacon, season with salt and pepper, then garnish it with the remaining bacon.
Corn chowder can also be thickened by using a cornstarch slurry, some instant mashed potato flakes or even a butter and flour paste, or even by blending a portion of the corn chowder.
To thicken your corn chowder with the blended corn or potatoes, scoop out a cup of the corn chowder, including the corn and the potatoes, then blend it until smooth and stir it back into the pot to use the natural starches, which will thicken the corn chowder.
To thicken the corn chowder using a butter and flour paste, also known as "Beurre Manie" to thicken your corn chowder, mash equal parts of some softened butter and all purpose flour together using a fork to form a paste.
Then whisk small pieces into the hot corn chowder until it's melted and thickened up.
To thicken the corn chowder using instant mashed potato flakes, stir in 1 to 2 tablespoons of instant mashed potato flakes, and they will dissolve instantly, add a natural potato flavor and even thicken the base of the corn chowder without changing the texture.
To use a cornstarch slurry to thicken your corn chowder, mix 1 tablespoon of Argo Corn Starch or other corn starch with 1 tablespoon of cold water until smooth and whisk it into the simmering chowder and cook for 2 minutes until thick.
The herbs that are good to add to corn chowder are parsley, bay leaf and thyme, which add a nice earthy and savory depth.
For a fresh twist, basil, dill and cilantro are good herbs to add to corn chowder.
Fresh or dried thyme are good herbs for corn chowder that pair wonderfully with sweet corn and potatoes.
Bay leaf is good simmered in the broth of corn chowder to build a rich and aromatic base.
And parsley is good for stirring in the corn chowder at the end or used as a bright green garnish.
Chives or green onions are great chopped and sprinkled on top of the corn chowder for a mild and sharp bite.
Basil adds a nice sweet, summer flavor to the corn chowder if you use fresh corn.
And Dill or Cilantro gives the corn chowder a nice unique and herbaceous finish.
To add more flavor to corn chowder, you can add some fresh herbs like thyme or smoky elements like bacon or even a splash of acid such as lime juice to your corn chowder to make it taste better.
Adding these ingredients to your corn chowder makes it taste better by boosting the rich, sweet flavor of the corn and balance of the heavy cream.
For meat and protein you can add some bacon or pancetta, chorizo as the spicy sausage cuts through the rich cream in the corn chowder or crawfish or shrimp as the seafood turns the soup into a hearty meal.
For spices and flavor enhancers that you can add to your corn chowder to make it taste better you can add in some smoked paprika, cayenne pepper, Old Bay seasoning and or some garlic and onions.
For the garlic and onions, you should Saute them at the start for a strong flavor base.
Old Bay seasoning, brings a nice classic coastal flavor to the corn chowder.
Cayenne pepper adds a tiny kick of heat to the corn chowder.
And smoked paprika gives a warm and smoky depth to the corn chowder.
For dairy and finishers that you can add to your corn chowder, you can add some cheddar cheese, heavy cream or butter and even a splash of lime juice or even hot sauce.
The splash of lime juice or hot sauce brightens the heavy flavors of the corn chowder right before serving.
The heavy cream or butter makes the texture of the corn chowder extra rich and smooth.
And the sharp cheddar cheese melts really well into the worm corn chowder.
And for fresh toppings you can add to your corn chowder to make it taste better you can add some fresh chives or green onions that add a sharp, fresh bite, fresh thyme leaves to give an earthy smell and taste and extra sweet corn that is Sauteed and whole kernel adds a nice pop.
The different variations of corn chowder are bacon and ham, chicken or turkey, seafood like lobster, crab or shrimp, Southwestern corn chowder, cheesy corn chowder and vegan and dairy free corn chowder versions.
Corn chowder can be made in several different ways and variations, like adding proteins to the corn chowder such as chicken, seafood, ham or bacon or by changing and shifting the flavor profiles with some Southwestern green chiles, cheese or even dairy free bases.
The most common variation and traditional twist to corn chowder is bacon or ham, where smoked bacon is often cooked first and then the vegetables are sauteed in it's rendered fat.
For the chicken or turkey variation of corn chowder, some diced or shredded cooked chicken or turkey turns the corn chowder into a heavier high protein meal.
For the seafood variation of corn chowder, coastal variations fold in some shellfish and sometimes use the seafood shells or stripped corn cobs to enrich the broth of the corn chowder.
Southwestern corn chowder adds in fire roasted peppers, green chiles, or even jalapenos for a smoky, spicy kick to the corn chowder.
For the cheesy variation of corn chowder, you can mix in some sharp cheddar or pepper jack cheese near the end of cooking the corn chowder for some extra richness.
And for vegan or dairy free corn chowder, you can swap in some heavy cream for blended beans, cashew cream, or coconut milk and use vegetable broth instead of chicken stock.
To make your corn chowder taste significantly better, you can use fresh corn on the cob and steep the stripped cobs in your broth, render bacon fat to build a flavorful base, add a touch of smoked paprika or cayenne for depth, and blend a portion of the soup for natural creaminess.
Key Flavor Enhancers for corn chowder include:
Scrape the cobs: Run the back of a knife down stripped corn cobs to release the sweet "corn milk" into your pot.
Simmer the cobs: Drop the naked cobs right into your simmering broth to extract maximum corn flavor, then discard them before serving.
Start with bacon: Cook chopped bacon first, remove the crispy bits for a garnish, and sauté your aromatics (onions, celery, garlic) directly in the rendered bacon fat.
Add brightness: Stir in a tiny splash of fresh lemon juice or apple cider vinegar at the very end to cut through the heavy cream and balance the corn's natural sweetness.
Build smoky/spicy depth: Add a pinch of smoked paprika, thyme, or cayenne pepper to elevate the savory profile.
Textures and Bases for corn chowder:
Blend a portion: Purée a scoop or two of the soup (or use an immersion blender briefly) to release starches from the potatoes and corn, creating a velvety body without over-thickening.
Use creamed corn: If you are using frozen or canned corn out of season, stir in a can of cream-style corn to mimic summer-sweet freshness and thickness.