Introduction
Step back into the flavor of the Wild West with John Wayne’s Corn Chowder! A creamy, rich, and hearty chowder that encapsulates the rustic spirit of cowboy cuisine, this dish combines simple ingredients like potatoes, corn, and aromatic herbs, all simmered together for a comforting bowl of chowder. Whether you’re making it for lunch, a snack, or a family potluck, this chowder will quickly become a staple in your kitchen, reminiscent of the hearty meals that sustained cowboys on long journeys. The chowder’s rich, creamy texture, balanced with savory corn and potatoes, makes it perfect for those seeking a satisfying meal with a taste of nostalgia.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Category: Chowders
- Cuisine: American (Wild West-Inspired)
- Servings: 6
- Calories per Serving: 462.9 kcal
- Fat Content: 33.3g
- Saturated Fat Content: 20.3g
- Cholesterol Content: 95.1mg
- Sodium Content: 666.2mg
- Carbohydrate Content: 37.2g
- Fiber Content: 4.2g
- Sugar Content: 1.8g
- Protein Content: 9g
Needed Equipment
- Large pot or Dutch oven
- Wooden spoon for stirring
- Blender or immersion blender
- Measuring cups and spoons
- Ladle for serving
Tags
- Lunch/Snacks
- Corn
- Vegetable
- Low Protein
- Potluck
- < 60 Mins
- Stove Top
- Easy
Serving Size
This recipe serves 6 hearty bowls, perfect for a family meal or a small gathering.
Difficulty Level
Easy — This chowder is straightforward and beginner-friendly, making it ideal for cooks of all skill levels.
Allergen Information
- Contains: Dairy (butter, half-and-half)
- Gluten-Free: Yes (if using gluten-free chicken broth)
- Nut-Free: Yes
Dietary Preference
- Vegetarian Adaptation: Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
- Not suitable for vegans unless adapted by replacing butter and half-and-half with plant-based alternatives.
Course
- Main Course
- Soup
Cuisine
- American (Wild West-Inspired)
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 4 tablespoons |
| Onion (chopped) | 1 medium |
| Chicken broth | 1 cup |
| Potatoes (peeled, diced) | 4 medium |
| Corn kernels (fresh or frozen) | 1 cup |
| Dried thyme | 1/2 teaspoon |
| Bay leaf | 1 piece |
| Half-and-half | 1 cup |
| Additional butter | 1 tablespoon |
| Salt and pepper | To taste |
Instructions
- Sauté the Onions:
In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onions and sauté until they turn translucent, releasing their sweetness and flavor (about 5-7 minutes). - Simmer with Main Ingredients:
Add the corn kernels, diced potatoes, chicken broth, dried thyme, and bay leaf. Stir everything to combine well. Bring the mixture to a gentle simmer, allowing it to cook for approximately 25 minutes or until the potatoes become tender. - Remove Bay Leaf and Blend:
Once the potatoes are tender, carefully remove the bay leaf. Using a blender or immersion blender, puree the chowder to your preferred consistency. For a smoother texture, blend more thoroughly. Return the soup to the pot and keep it on low heat. - Add Cream and Butter:
Stir in 1 cup of half-and-half to make the chowder creamy and rich. Add 1 tablespoon of butter to enhance the flavor, stirring until it’s completely melted. - Season and Serve:
Taste the chowder and adjust the seasoning with salt and pepper as needed. Serve the chowder hot, garnished with fresh herbs or a dash of paprika if desired. Enjoy!
Preparation Tips
- Corn Selection: Fresh corn adds a sweeter flavor, but frozen corn can also be used without affecting the overall taste. Make sure to thaw frozen corn before adding it to the soup.
- Potato Variety: Starchy potatoes like Russet or Yukon Gold work best for a creamy chowder texture.
- Half-and-Half Substitute: If you prefer a richer chowder, use heavy cream instead of half-and-half. For a lighter version, milk can be substituted.
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 462.9 kcal |
| Fat | 33.3g |
| Saturated Fat | 20.3g |
| Cholesterol | 95.1mg |
| Sodium | 666.2mg |
| Carbohydrates | 37.2g |
| Fiber | 4.2g |
| Sugar | 1.8g |
| Protein | 9g |
Tips and Tricks
- Consistency: If you prefer a chunkier chowder, blend only half of the soup and leave some potato and corn pieces intact.
- Herbs: Fresh thyme can be used in place of dried thyme for a more aromatic flavor.
- Leftover Cornbread: Serve this chowder with leftover cornbread for a complete, hearty meal.
Add-ons
- Cheese: Stir in some shredded cheddar cheese at the end for a richer and cheesier chowder.
- Bacon: Crispy bacon crumbles make an excellent topping for added texture and flavor.
Side Dishes
- Cornbread: A perfect match for chowder, cornbread brings a sweet, crumbly contrast to the creamy soup.
- Green Salad: A light, refreshing green salad helps balance the richness of the chowder.
Improvements
- Spices: For those who enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to the chowder for a spicy kick.
- More Veggies: You can easily bulk up this chowder by adding diced carrots, celery, or bell peppers.
Save and Store
- Refrigeration: Store the chowder in an airtight container in the fridge for up to 3 days.
- Freezing: This chowder can be frozen for up to 3 months. Be sure to leave out the half-and-half when freezing and add it after reheating to maintain its creamy consistency.
FAQ
- Can I make this chowder ahead of time?
Yes! The flavors meld beautifully when made ahead. Store in the fridge for up to 3 days and reheat before serving. - What’s the best way to reheat the chowder?
Reheat the chowder on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if it has thickened too much. - Can I make this chowder vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and ensure any added toppings (like bacon) are omitted. - Is this chowder gluten-free?
Yes, this chowder is naturally gluten-free, provided that the broth used is gluten-free. - How can I make it vegan?
For a vegan version, use plant-based butter and replace the half-and-half with coconut milk or almond milk. Be sure to use vegetable broth instead of chicken broth.
Conclusion
John Wayne’s Corn Chowder is a timeless, hearty dish that carries the spirit of the American frontier. Its blend of creamy texture, savory potatoes, and sweet corn makes it an instant classic for family meals or potlucks. Easy to prepare and endlessly adaptable, this chowder allows for countless variations while staying true to its roots. Whether served as a main dish or paired with delicious sides like cornbread, this recipe is sure to warm hearts and bellies.
