What can I use to thicken corn chowder?

Cornstarch is a great option as it is a natural thickening agent , but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Where did corn chowder come from?

Corn Chowder is a type of chowder that originated in the Midwestern and Southern United States , where corn is a staple crop. The dish was popularized in the 1800s, when settlers in these regions would use the abundant corn harvest to create a thick and hearty soup.

Is it better to thicken chowder with flour or cornstarch?

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry . Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

What is the best thickener for chowder?

Soup Thickening Method: Cornstarch Slurry About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

What ingredient does chowder always have?

Types. Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns , etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

What's the difference between a bisque and a chowder?

Chowder. Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn .

What ethnicity is chowder?

According to Savoring Gotham: A Food Lovers Companion to New York City, it is believed that the New England style of chowder was introduced to the region by French, Nova Scotian, or British settlers and became a common dish in the area by the 1700s.

How to make a chowder thicker?

Starches can help thicken clam chowder The most common way to add cornstarch is to first mix it with cream and then slowly pour the mixture into the soup while stirring. Flour, on the other hand, is first made into a roux by mixing it with a fat such as oil, butter, or bacon grease.

How do you thicken watery chowder?

Add flour or cornflour Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How to thicken corn chowder without cornstarch?

What if we told you it's possible to thicken corn chowder without dumping in tons of dairy and sacrificing flavor? Several means can help you achieve this goal, but one of the easiest (and cheapest) ways to do so is with a simple roux of all-purpose flour, oil or butter, and broth (sometimes with a touch of milk).

Can you thicken corn chowder with flour?

Before you use a roux to thicken corn chowder, start by cooking a mix of celery, garlic, and onion in oil or butter or bacon fat if you're using bacon. Then, sprinkle a few tablespoons of flour and cook briefly until the fat is absorbed and no traces of flour are left .

Light Turkey (or Chicken) Corn Chowder Recipe

Published: Nov 29, 2013 · Modified: Nov 17, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 70 Comments

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This light turkey or chicken corn chowder recipe is my family's favorite leftovers recipe. It's hearty, satisfying and healthy. 223 calories and 3 Weight Watchers Freestyle SP

Whether you have leftover turkey from your Thanksgiving feast or an extra rotisserie chicken lying around, this light corn chowder is a hearty meal without all of the extra calories. It's creamy and thick without adding cream, and the flavors of the turkey and corn shine through, alongside a kick from green chiles and cayenne pepper. If you have leftover chicken, that will work, too.

When I'm cooking with chicken breasts or thighs during the week, I try to cook extras so that I can have extras to whip up an easy meal like this. It also works well in some of my other meals that star leftovers.

And what did my family think of this soup? Well, each and every one of them went back for seconds. This is going to be a regular meal in our house!

Here are some of my favorite leftovers recipes that we'll be making this weekend.

Now, let's get to this light corn chowder recipe.

The turkey (or chicken) corn recipe:

Heat the olive oil in a large saucepan set over medium heat.

Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes. Add the green chiles and cook for 1 minute.

Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add the corn and simmer for 3 minutes.

Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.

Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.

Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.

Ladle into soup bowls, garnish with green onions and serve.

Other Thanksgiving leftovers recipes:

{Cookin' Canuck}
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Printable Recipe

Light Turkey (or Chicken) & Corn Chowder Recipe

This light corn chowder recipe uses leftover turkey or chicken. It’s hearty, satisfying and a fraction of the calories of most chowders. 223 calories and 3 Weight Watchers Freestyle SP

4.82 from 50 votes

Print Pin Rate

Course: Soups

Cuisine: American

Keyword: Poultry Recipes

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 Servings

Calories: 223.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 teaspoon olive oil
1 medium yellow onion diced
1 stalk celery diced
1 red bell pepper diced
2 garlic cloves minced
1 4 ounce can diced green chiles
3 cups low-sodium chicken broth
1 ¼ cups frozen corn kernels
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup all-purpose flour
2 cups skim milk
2 ½ cups shredded cooked turkey or chicken
¾ cup shredded Cheddar cheese
¼ teaspoon cayenne pepper
green onion thinly sliced (for garnish)

Instructions

Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
Add the green chiles and cook for 1 minute.
Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add the corn and simmer for 3 minutes.
Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
Ladle into soup bowls, garnish with green onions and serve.

Video

Notes

Weight Watchers Points: 3(Freestyle SmartPoints), 6 (Points+)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Reader Interactions

Comments

Stephanie Marsh
July 05, 2022 at 5:17 pm

We LOVE this recipe. It isn’t as thick and creamy as most chowders, which is precisely why we like it so well. I have made the dish as written and I have also added a couple of diced baked potatoes that I had in the fridge, a couple of large handfuls of baby spinach and a couple of dashes of smoked paprika… also quite delicious. Thank you for a recipe that I will use for years.
Reply
Kay
April 05, 2022 at 4:42 pm

This is a favorite but I was the only one eating the leftovers. I decided to thicken it, add carrots, peas and come bacon. Then made chicken pot pie. It was a hit again!
Reply

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Light Turkey (or Chicken) Corn Chowder Recipe | Cookin' Canuck (2024)