Corn chowder

Last updated
Corn chowder
Vegan Garden Corn Chowder with Chives (cropped).jpg
Corn chowder topped with chives
Type Chowder
Place of originUnited States
Main ingredients Corn, milk or cream, onion, celery, sometimes potatoes or squash

Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.

Contents

Overview

Corn chowder is a thick cream-based soup or chowder. It is similar to New England clam chowder, with corn used in place of or substituted for clams in the recipe. [1] [2] Basic ingredients in corn chowder include corn, chopped onion and celery, milk or cream, butter, flour, salt and pepper. [3] [4] [5] Fresh shucked corn with the corn kernels sliced off, canned corn and frozen corn can be used to prepare the dish. [6] [7] [8] In addition to corn, it often contains potatoes, [3] and additional vegetables can also be used. The potatoes can aid in thickening the soup. [6] Chicken stock can also be used as an ingredient, as can salt pork, bacon, crackers and corn starch, the latter as a thickener. [2] [4] [6] [9] [10]

Corn cobs can be used as an ingredient when preparing fresh stock for the dish, and cooking them down can also serve to thicken the soup. [6] [11] Various fish and seafoods are sometimes used as ingredients in corn chowder, and chicken is also sometimes used. [7] [8] [12] [13] Some people serve basic corn chowder as a vegetarian alternative to clam chowder. [1] [14] [15]

History

Corn chowder with potatoes, topped with pepper Potato and corn chowder.jpg
Corn chowder with potatoes, topped with pepper

In the United States, recipes for corn chowder date back to at least 1884, at which time a corn chowder recipe was published in the Boston Cook Book , authored by Mary Lincoln of the Boston Cooking School. [6] Another corn chowder recipe was published in the Boston Cooking-School Cook Book in 1896, which was authored by Fannie Farmer, Lincoln's successor at the Boston Cooking School. [6] Farmer's recipe utilized canned corn, a product that emerged around the mid-1800s in the U.S. [6] The 1896 recipe also included salt pork, potatoes and crackers as ingredients. [16] After Lincoln's published recipe in 1884, myriad recipes for corn chowder began circulating in various cookbooks in the United States, with many types of recipe variations. [6] For example, some recipes utilized cream, milk or condensed milk, and thickeners included the use of flour or eggs. [6]

Around the early 1900s, the Shakers were well known for their chowder soups and general culinary skills. [6] A simple Shakers recipe from this time period for corn chowder used just three ingredients: cream, butter and fresh corn. [6]

Mass production

A bowl of heated "Signature Cafe" canned corn chowder, a mass-produced store brand marketed by Safeway Inc. The dish here is topped with additional scallions, pepper and a sprig of parsley. Safeway Signature Cafe corn chowder.jpg
A bowl of heated "Signature Cafe" canned corn chowder, a mass-produced store brand marketed by Safeway Inc. The dish here is topped with additional scallions, pepper and a sprig of parsley.

Corn chowder is a mass-produced canned food product in the United States. [17] The Campbell Soup Company manufactures and markets prepared canned soup products named "Sweet Potato Corn Chowder", "Campbell's Healthy Request Chunky Corn Chowder", "Campbell's Chunky Chicken Corn Chowder" and "Clam and Corn Chowder with Bacon." [17] [18] [19] [20]

Progresso, a General Mills brand, manufactures and markets corn chowders, such as "Rich & Hearty Chicken Corn Chowder" and "Light Chicken Corn Chowder." [21]

Costco markets a corn chowder under its Kirkland Signature brand name, named "Kirkland Roasted Corn Chowder." [22]

Safeway Inc. markets a corn chowder under their "Signature Cafe" store brand. [23]

See also

Related Research Articles

<span class="mw-page-title-main">Cuisine of New England</span> Northeastern US food culture

New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French-Canadian, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.

<span class="mw-page-title-main">Chowder</span> Category of soups

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

<span class="mw-page-title-main">Clam soup</span> Soup prepared with clams

Clam soup is a soup prepared using clams as a primary ingredient. Clam soup can be prepared as a thin, broth- or cream/milk-based soup and as a thicker, chowder-style soup. In Japan, hot miso soup prepared with clams is believed by some to be a cure for the hangover.

<span class="mw-page-title-main">Chicken soup</span> Soup made from chicken

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food.

<span class="mw-page-title-main">Clam chowder</span> Soup containing clams and broth or milk

Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.

<span class="mw-page-title-main">Clam dip</span> Dipping sauce and condiment

Clam dip is a dipping sauce and condiment prepared with clams, sour cream or cream cheese, and seasonings as primary ingredients. Various additional ingredients can be used. It is usually served chilled, although it is sometimes served hot or at room temperature. It is used as a dip for potato chips, crackers, bread, and crudités. Commercial varieties of clam dip are mass-produced by some companies and marketed to consumers in grocery stores and supermarkets.

<span class="mw-page-title-main">Cream of mushroom soup</span> Type of soup

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms or mushroom broth are added.

<span class="mw-page-title-main">Soup</span> Primarily liquid food

Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

<span class="mw-page-title-main">Prawn soup</span>

Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including Penang prawn mee in Malaysia, Peruvian chupe de camarones, Thai kaeng som kung and Mexican caldo de camarones. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen.

<span class="mw-page-title-main">Cheese soup</span> Type of soup

Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.

<span class="mw-page-title-main">Lettuce soup</span> Soup made with lettuce

Lettuce soup is a soup prepared with lettuce as a primary ingredient. It may be prepared with additional ingredients, and some lettuce soups may use several cultivars of lettuce in their preparation. It is a part of French cuisine and Chinese cuisine. Cream of lettuce soup is a type of lettuce soup prepared using milk or cream. The soup may be served with toast or rolls as a side dish or with the soup atop them. It may be served as an appetizer, a side dish or as a main dish, and may be served hot or cold.

<span class="mw-page-title-main">Cream of broccoli soup</span> Soup prepared with broccoli, stock, and milk or cream

Cream of broccoli soup is a soup prepared with broccoli, stock, and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. Several recipes use canned cream of broccoli soup as an ingredient, such as its use with cooked chicken dishes and as a sauce.

<span class="mw-page-title-main">Carrot soup</span> Soup prepared with carrot as a primary ingredient

Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.

<span class="mw-page-title-main">Corn stew</span> Thick stew made with maize

Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several cuisines of the world. Mazamorra is a historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines.

Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ginataan, laksa, sayur lodeh, soto, and tom kha kai, and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as binignit and kolak—are sweet dessert soups.

A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.

References

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  14. ↑ "Summer Corn Chowder". Chowhound. Retrieved November 20, 2015.
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  17. 1 2 "The Secret Life of Brands: What Image-Recognition Technology Reveals". Advertising Week. June 16, 2016. Retrieved March 21, 2017.
  18. ↑ Wohl, Jessica (January 6, 2017). "See the Spot: Campbell's Well Yes". Advertising Age. Retrieved March 21, 2017.
  19. ↑ Kelley, Ann J. (February 5, 2009). "Taste Test: Not many requests for Campbell's Corn Chowder". The Florida Times Union. Archived from the original on 2017-03-21. Retrieved March 21, 2017.
  20. ↑ O'Brien, Kyle (August 23, 2016). "Campbell's Chunky soup launches "Everyman All-Star League" for fun and prizes". The Drum. Retrieved March 21, 2017.
  21. ↑ "Calories in Progresso Rich & Hearty Chicken Corn Chowder Flavored With Bacon – Calories and Nutrition Facts". MyFitnessPal.com. January 20, 2016. Retrieved March 21, 2017.
  22. ↑ Mohan, Anne Marie (November 19, 2013). "Not your mother's private label". Packaging World. Archived from the original on March 7, 2016. Retrieved March 21, 2017.
  23. ↑ "Calories in Safeway Signature Cafe Chicken And Sweet Corn Chowder – Calories and Nutrition Facts". MyFitnessPal.com. January 20, 2016. Retrieved March 21, 2017.
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