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Two Corn Soup Recipes #FrenchFridayswithDorie

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Sometimes I drive myself batty, and most likely my family, with my blog ideas.  We had Corn Soup on the French Fridays with Dorie schedule this week…and I’d been meaning to make a favorite corn chowder recipe since eating my first ear of sweet corn this July.  Who cares if they both have a boatload of different garnishes?  Or that my kitchen would be full of dirty chopping boards and pans once both were made?  I was just antsy for soup after a long, hot summer where any added heat in the kitchen would have been insane (but maybe I was there already???).  Our cool mornings this week were teasing us with their autumnal breezes…and I was ready!

Dorie’s recipe started with stripping the kernels off of fresh corn on the cob, then steeping  milk with the leftover corn cobs.  Onions, carrots, celery and garlic were sautéed, then milk, rosemary, thyme, a bay leaf, and the corn were added to the vegetables and simmered till the flavors infused the broth.  Dorie suggested pureeing the soup, but I kept mine chunky…and garnished with bacon, corn, and a red chili pepper.  Scallions and creme fraiche were forgotten in the fridge.  But I did have shrimp…and placed 3 on top of each bowl. The subtle essence of the herbed broth danced on my tongue, and each bite brought another delicious element to the forefront…and reminded me that Dorie has the knack for layering flavor upon flavor.  Dorie’s recipe can be found in Around My French Table or in Bon Appétit.

 

Then on to the chowder.  Chopped bacon and onions were sautéed, flour added as a thickener, then chicken broth and cubed potatoes.  When the potatoes were almost tender, the corn and chicken were added, then finally a little cream.  This chowder was garnished with tomatoes, avocado, cilantro and lime juice.  A heartier, dinner soup. I couldn’t get away with serving Dorie’s soup as an entrée, but I could with this chowder.   And now I’m thinking it could be improved upon by infusing some herbs.  So maybe it was good that I did a side by side comparison???  There was a split decision, but I could eat either anytime, anywhere!

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Summer Chicken and Corn Chowder

A terrific summer chowder adapted from Sunset Magazine

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Category: Soup

Ingredients

  • 2 slices bacon, chopped (may want to use an extra slice or two to garnish)
  • 1 onion, chopped
  • 3 tablespoons flour
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 6 cups chicken broth
  • 4 cups shredded chicken
  • 3 cups corn, cut from the cob or frozen
  • 1/41/2 cup heavy cream
  • 2 medium tomatoes, seeded and chopped or grape tomatoes, halved
  • I avocado, pitted, peeled and chopped
  • 1 cup cilantro leaves
  • 2 limes, cut into wedges
  • Freshly ground black pepper
  • Salt to taste if needed

Instructions

  1. In a large pot over medium-high heat, cook until bacon starts to brown. Remove any you’d like to reserve for garnish. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook for about 3 minutes without browning the flour.
  2. Add potatoes and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and add cream to taste. Cook for about 2 minutes, till heated through. Serve garnished with tomatoes, avocado, cilantro, reserved bacon, a squirt or two of lime juice, salt and pepper to taste.

 

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70 comments on “Two Corn Soup Recipes #FrenchFridayswithDorie”

  1. Wait a minute Henry Higgins..this chica can decorate a plate! Well done! Could eat some right this minute… going to bookmark this for reference later 🙂

  2. Lizzy this looks great! I love this time of year when it’s difficult to keep up with all the produce and the dishes to be made with it! So many fabulous flavors in their prime. We are still suffering very high temps so I have not begun to do much indoor cooking yet. Hoping for a cooling trend next week and then this will be on my list! Have a great long weekend.

  3. Lizzy…I want yours ! so many flavors. I am sure your family loved them all. I sure do. Mine was just with bacon bits garnishes. Of course , I had two bowls of it..Thanks to Dorie such a wonderful corn soup 🙂

  4. The soup and chowder both look delicious! Kudos to putting shrimp on your soup! I did as well.

  5. Uma bela e deliciosa sopinha!
    Beijinhos

  6. Love the depth of flavors here with the bacon…cream…shrimp. Can I have both??

  7. This looks awesome, never had corn soup made this way. The sweet corn soup from Chinese restaurants is good but your soup is at another level

  8. What a delicious looking soup so fresh lovely!

  9. The chowder looks amazing. Bacon. Enough said. The presentation is fabulous.

  10. These both look so delicious I would have a hard time deciding. Chunky soup is the way to go, I am not much on pureed soup. Great post.

  11. You are too funny! Sometimes I think we were put on the planet to drive our families crazy 🙂
    They both look great! Have a safe holiday.

  12. Looks fantastic! Thinking I might also try infusing the chowder with some of the herbs to combine the flavors of the two! 😉 Thanks for sharing your soup marathon!!! haha

  13. Great pictures, Lizzy, looks very inviting!

  14. Oooh I love your chunky looking soup! Next time I will try that!

  15. Oh, I wish Connie liked corn chowder! It’s the only thing he won’t eat… I’m lucky he’s not picky but I do miss a great chowder like yours! Happy weekend 🙂 Hugs, Kate

  16. P.S. Saw Pam H. at HobNob last night. Small world! K

  17. Wonderfully colored soup Lizzy, beautiful and gorgeous with the lime sitting on top.

  18. Oops the lime was for the chowder, I will still go for the soup though.

  19. Chucky and garnished with bacon…I concur. Sounds like a great dish!

  20. Lizzy this corn soup look amazing!! gloria

  21. Oh girl, this ones a keeper. I just added to your buzz that’s already building again 🙂

    Can totally relate to your first sentence, hahaha!

  22. Colorful, healthy and delicious! What a tasty recipe…!

  23. You added the seafood that I thought would be perfect! Love how your soup looks, and bet it tasted divine!

  24. Very delicious and loaded with flavours.

  25. This looks delicious! I love the ingredients and how the fully compliment one another. Truly fantastic recipe again, Liz!

  26. Oh Liz I love both your soups. I like my soups chunky and with lots of texture, they both fit perfectly with my tastes. Great move on adding shrimp.

  27. Hi Lizzy, Both of your soups look amazing. I’ve never had corn soup with shrimp so would love to try that one first.

    Thank you for the hug and kind words.

  28. They both looks so delicious and refreshing. Corns are still so sweet and I am trying to eat as much.

  29. I love your chunky soup, how did you like the lime wedge in the second bowl?… it seems like it would be nice and light and refreshing!

  30. Soup looks wonderful. I’d like a bowl of soup. 🙂

  31. Both soups look great! Thanks for the extra recipe too!

  32. Great job on both soups! I left my FFWD soup chunky too. No pureeing; it was so delicious!

  33. Lizzy, They both look fabulous! My husband would have liked this better if it was more of a chowder. Love your presentation! You always do such a lovely job! Have a great Labor Day weekend!

  34. Both of these look so good! The idea of combining the infused herbs in your chowder is a great idea!

  35. WOW…good for you. Both look delish and beautiful too. I’m more of a chowder than a pureed girl…guess I like to chew. Can’t believe you are already having cool mornings…guess it really is the end of summer (well, for us, maybe November-December) Great post and beautiful write-up…always enjoy reading your blog.

  36. Wonderful and wonderful! I can’t believe you feel a change in the air already, we are having a heatwave this weekend but I did notice a few leaves falling and a little color change as well.
    I love your soup filled with pieces of corn, bacon and shrimp, that’s my kind of meal in a bowl;-)

  37. They both look just delightful!

  38. You are sending me to Dorie’s book. No matter that we just scarfed up grilled corn chowder – time for another go-round while the corn is here! Your presentation always makes me smile.

  39. Both of these look wonderful, Lizzy. I like how you kept the corn kernels in chunks. Such pretty presentations!

  40. Lizzy, nevermind the approaching fall – corn soup is always a welcome dish on the table! Wonderful arrangement too!

  41. Lizzy – these are stunning! I love the idea of soaking the corn cobs for your soup flavor…. I HAVE to get this book!

  42. Both your corn soup and corn chowder look wonderful. I make a Caribbean Clam Chowder with Corn and even though I absolutely adore my recipe, in reading how you made the corn soup I think I can improve on my recipe making it that much better. Once my current stash in the freezer is depleted I’ll give it a try.

    Lisa~~
    Cook Lisa Cook

  43. Both soups look amazing! Love all the flavors you used! Gotta try them out!

  44. Lizzy, I have never seen corn chowder look so sophisticated. Wow! Also loving the chicken version with that fabulous garnish. Have a great weekend.

  45. Oh Lizzy, I just had to drop by and see what you did for French Friday’s with Dorie. Beautiful! But YOUR corn chowder, baby you have definitely got your groove on.

  46. Hmmm…I can’t decide which I like best, both look so delicious…love the shrimps though!:D

  47. This looks SO good. I want soup! Unfortunately I will have to wait a few months for the weather to cool down here in the desert. We will see how long that lasts until Im in the kitchen making this!

  48. I am so ready for soup season, too and this one looks and sounds fantastic. It’s time for me to pull out my Dorie books.

  49. Lizzy,

    I love the lime and cilantro in the chowder. We put lime in a lot of our cooking. It really adds a splash of flavor. Your pictures are gorgeous. I’m ready for soup weather and cool breezes.

  50. Both soups like great! I also made corn chowder this week, not side-by-side, but earlier in the week before I realized corn soup was the FFwD recipe this week. I like the Mexican twist to your chowder.

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