The Pioneer Woman's best corn chowder recipe is Corn and Cheese Chowder, which features a rich bacon and bell pepper base, fresh corn that is stripped straight from the corn cob and a generous melt of some Monterey Jack cheese.
The ingredients for The Pioneer Woman's best corn chowder recipe are 2 slices of bacon and 2 tablespoons of butter for a savory base, diced yellow onion and colorful bell peppers, (red, orange or yellow), fresh corn kernels that are shaved off of 5 ears of fresh sweet corn and for the thickener and liquids, 1/4 cup of all purpose flour, chicken broth and half and half or milk.
Then finally for the cheese, 1 cup of freshly shredded Monterey Jack cheese that is stirred in at the end.
To make the Pioneer Woman's best corn chowder recipe, start by cooking the base, by crisping the bacon in a pot, removing it or leave it in, then cook the diced onion and bell peppers in butter.
Next add corn and flour by stirring in the fresh corn kernels and sprinkle with flour while making sure to stir well.
Then pour in the chicken stock and half and half or milk, season with salt and pepper, cover and allow it to simmer for around 15 minutes until it's thick.
Then melt the cheese by turning off or lowering the heat and stir in the Monterey Jack cheese until it's smooth and creamy.
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.