This Creamy Corn Chowder is an utterly delightful and flavorful dish. In fact, it makes the perfect Friday Night dinner dish, especially in the Winter. I assure you that everyone will be going back for second helpings. It is essentially the vegetarian version of Clam Chowder. So, if you are like me, this is a healthy alternative for you.
The Shellfish Allergy and History of Creamy Corn Chowder
As you may already know, I am allergic to Shellfish. Thus, you will rarely see a recipe for that type of food here on Friday Night Cooking. Let’s just say that I’m pro-life. But, I undeniably love Chowder. As a result, this recipe for Creamy Corn Chowder is considered by most to be the Vegetarian version of Clam Chowder. It’s made essentially the same way substituting corn for clams.
Chowder, in sixteenth-century England, meant “fish-seller.” Therefore, the original Chowder recipes are known as a sea dish. Those first sea dishes contained Salmon and potatoes. It took immigrants from England and France to introduce the concept of Clams to the mix. Thus, Clam Chowder being a staple of North American cuisine. And, today, it’s synonymous with New England. A dish that truly defines home, community, family and culture for that part of the United States.
I still can’t believe I’m writing about New England- thanks for beating the Flacons in the Super Bowl you bastards! That said; it’s worth noting that Creamy Corn Chowder isn’t just about Chowder. Early Native American tribes began making “corn soup” in the early 1900’s. There is nothing like adding freshly grilled corn, cut from the cob, into your chowder recipe. Creamy Corn Chowder was the principal food among the Seneca Indians. In fact, rarely would the Seneca tribe and White Christians meet for any function without sharing this delightful soup.
The Creamy in Creamy Corn Chowder
I think it is especially relevant to note that in this recipe that I use a can of cream style corn. Alone it can be a great side for your dinner, but it is such an amazing thing. You may wish to make it from scratch. Native Americans introduced Creamy Corn by pureeing whole sweet corn kernels and then collecting the milky residue. If you want to make this from scratch, keep in mind that sugar, starch, and cream is typically combined with this residue to solidify the flavor and desired consistency. It’s a heavenly treat, again, just by itself.
- 5 slices bacon, diced
- 1 large onion, chopped
- 4 medium potatoes, peeled and cubed
- 5 cups chicken broth
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 (11 ounce) can cream-style corn
- 10 ounces of fresh grilled corn, cut from the cob
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- In a large pot over medium-high heat, cook and stir the bacon until crisp. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces and put back in the pot.
- Place the onion in the pot, and cook until transparent.
- Mix in the potatoes, and cook until lightly browned on the outside.
- Stir in the chicken broth. Then season with oregano, salt, and pepper. Cover and simmer over low heat for about 30 minutes, or until the potatoes are soft.
- Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
- Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat. Do not boil. Remove from the heat, and serve.