Corn Chowder

This corn chowder gets its thick, velvety texture from two sources: creamed corn that dissolves into the broth and a beaten egg tempered into the hot soup at the end. The egg thickening is an old-fashioned technique that gives the chowder body and a silky richness without flour or cream.

Using both creamed corn and whole kernel corn means you get a smooth base with pops of whole kernels in every spoonful. The diced potato simmers in chicken broth until tender, adding starch that helps bind everything together.

Sautéing the onion until golden brown is worth the extra minute. That caramelized sweetness adds a depth of flavor that raw or lightly cooked onion doesn’t.

Kitchen Tips

• Temper the egg by stirring a ladle of hot chowder into the beaten egg first. Then add the egg mixture back to the pot. Dumping a raw egg into boiling soup gives you scrambled egg bits floating in your chowder.
• Simmer gently after adding the egg. Don’t boil or the egg will curdle and the texture goes grainy.
• Dice the potato small so it cooks through quickly and some pieces break down to thicken the soup naturally.
• This chowder thickens as it sits. Add a splash of milk when reheating leftovers.

Variations

• Add crumbled bacon on top for a smoky garnish.
• Stir in diced roasted green chiles for a Southwestern spin.
• Use frozen corn kernels instead of canned for a fresher, sweeter flavor.