Corn chowder facts for kids
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Corn chowder topped with chives
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| Type | Chowder |
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| Place of origin | United States |
| Main ingredients | Corn, milk or cream, onion, celery, sometimes potatoes |
Corn chowder is a yummy, thick soup that uses corn as its main ingredient. It's a type of chowder, which means it's usually creamy and hearty. Most corn chowders are made with corn, onion, celery, milk or cream, and butter. Sometimes, people add other things like potatoes, salty pork, fish, seafood, or even chicken! In the United States, people have been making corn chowder since at least 1884. You can even find corn chowder sold in cans at the store.
Contents
What is Corn Chowder?
Corn chowder is a rich, creamy soup or chowder. It's a lot like New England clam chowder, but it uses corn instead of clams. The basic ingredients for corn chowder are corn, chopped onion, celery, milk or cream, butter, flour, salt, and pepper.
You can make this soup with fresh corn kernels cut right off the cob. You can also use canned corn or frozen corn. Besides corn, chowder often has potatoes. Other vegetables can be added too. Potatoes help make the soup thicker and more filling. Sometimes, people use chicken stock for extra flavor. Ingredients like salt pork, bacon, crackers, and corn starch (to make it even thicker) can also be added.
Making it Thicker and Tastier
Did you know corn cobs can be used to make the soup even better? You can cook them down to create a flavorful stock. This also helps to naturally thicken the soup. Some recipes include different kinds of fish or seafood. Chicken is another popular addition. For those who don't eat meat, basic corn chowder can be a great vegetarian meal, especially if they like clam chowder.
A Taste of History: How Corn Chowder Began
Recipes for corn chowder have been around in the United States since at least 1884. That year, a corn chowder recipe appeared in the Boston Cook Book. This famous cookbook was written by Mary Johnson Bailey Lincoln from the Boston Cooking School.
Later, in 1896, another corn chowder recipe was published. It was in The Boston Cooking-School Cook Book, written by Fannie Farmer. She took over from Mary Lincoln at the Boston Cooking School. Fannie Farmer's recipe used canned corn. Canned foods, like canned corn, became popular in the U.S. around the mid-1800s. Her 1896 recipe also included salt pork, potatoes, and crackers.
Many Ways to Make It
After Mary Lincoln's recipe came out in 1884, lots of different corn chowder recipes started appearing in cookbooks across the United States. There were many ways to make it! For example, some recipes used cream, milk, or even condensed milk. To make the soup thick, some used flour, while others used eggs.
Around the early 1900s, a group called the Shakers were known for their amazing chowder soups and cooking skills. A simple Shakers recipe for corn chowder from that time used only three ingredients: cream, butter, and fresh corn.
Corn Chowder on the Go: Canned and Ready!
Corn chowder is so popular that it's also made in large amounts and sold in cans in the United States. Many big companies make their own versions.
For example, the Campbell Soup Company makes several canned corn chowders. These include "Sweet Potato Corn Chowder" and "Campbell's Healthy Request Chunky Corn Chowder." They also have "Campbell's Chunky Chicken Corn Chowder" and "Clam and Corn Chowder with Bacon."
Progresso, which is a brand owned by General Mills, also sells corn chowders. You might find their "Rich & Hearty Chicken Corn Chowder" or "Light Chicken Corn Chowder."
Even big stores have their own brands! Costco sells a "Kirkland Roasted Corn Chowder" under its Kirkland Signature brand. Safeway Inc. has a corn chowder under their "Signature Cafe" store brand too.
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