Corn chowder: the farmer's soup

Who I am
Martí Micolau

Author and references

Also known in Spanish as corn soup, the corn chowder is a dish of peasant origins for the ingredients included in it: the but and potatoes, products typically used by Native Americans and also suitable for poorer contexts.

The recipe, very similar to a soup, was probably a reinterpretation of a soup made by French colonists in Canada, in fact the term “chaudrèe”, from which the English one derives, refers to a food cooked in the typical copper pot.

The characteristics of the dish

The main ingredient is obviously corn, but variations have been proposed, some of which include the addition of stringy cheese to make it even more creamy, or even croutons to give it greater crunchiness; Speaking of this, an unmissable ingredient is definitely the smoked bacon, which will give that extra touch to your recipe!

It can be enjoyed both hot and cold, so it is suitable for different seasons, moreover it is a very easy dish to prepare and a valid alternative to the usual soups we are used to.


To taste this delicious soup for 4 people you will need:

• 1 kg of precooked corn
• 500 g of potatoes
• 1 onion
• 1 garlic clove
• 500 ml of milk
• 1.2 l of vegetable broth
• 30 g of corn starch
• 50 g of butter
• 1 pinch of pepper
• 1 teaspoon of paprika
• Salt to taste
• 250 g of bacon


  1. You start by placing a pan with the butter inside on the stove to melt it.
  2. Once the butter has melted, add the finely chopped garlic and onion and cook over low heat for about 15 minutes. Then add the cornstarch, paprika, pepper and toast for a minute.
  3. In the meantime, wash the potatoes, peel them and cut them into cubes, then add them to the pot and add the boiling broth. We leave everything to cook for about 15 minutes.
  4. The cobs must be cut from top to bottom in order to take all the corn kernels for our soup. Once the grains have been recovered, they are added to the pot, cooking for another ten minutes and letting the mixture rest, which is adjusted with salt at the end of cooking.
  5. When the contents of the pan have reached a lower temperature, blend at least ⅓ of the mixture with the help of an immersion blender, and then add the milk, so as to make it creamier.
    At the end you can add the bacon and, if you want, decorate with a little chives of your choice.

We hope to have introduced you to a new recipe, different from the usual American dishes, but equally tasty!

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