Cheesy Corn Chowder

Cheesy corn chowder is the chowder hack that ditches the flour roux for ground rolled oats, giving the soup a creamier texture and a quiet nuttiness that flour roux cannot match. Blend the oats into a fine powder before they hit the pan.

The bacon does double work, providing crispy garnish bits and rendered fat that flavors the entire chowder base. Pour off all but 2 tablespoons of the drippings, just enough to soften the celery and toast the oat flour.

Water and milk go in gradually, just like a flour-thickened soup, with constant stirring to prevent clumps. The oat flour thickens noticeably as it heats, faster than wheat flour would.

Undrained canned corn brings its natural sweetness and corn liquor for added depth. A teaspoon of prepared mustard is the secret ingredient, brightening the dairy-heavy soup with a sharp tang you cannot quite identify but definitely notice.

Sharp cheddar goes in off the heat to prevent the cheese from breaking. Stir until smooth and serve immediately, this is one chowder that does not improve with sitting around.

Kitchen Tips

• Use quick or old-fashioned oats, steel-cut oats do not grind into powder properly.
• Grate the cheese fresh from a block, pre-shredded cheese coated in cellulose will not melt smoothly.
• Sharp or extra-sharp cheddar is the right choice, mild reads bland in chowder.
• Reserve a few crispy bacon bits and a pinch of cheese for garnish.

Variations

• Add a diced potato along with the celery for a more substantial chowder.
• Stir in a pinch of smoked paprika for a smoky-bacon flavor boost.
• Use sharp Gruyere in place of cheddar for a more sophisticated, nuttier cheese profile.