Rachael Ray’s Harvest Cream Corn “Chowder”

There’s a unique comfort that settles in when the autumn air turns crisp, a feeling that often beckons me to the kitchen with the promise of warm, soul-satisfying dishes. For me, this harvest cream corn “chowder”—a term I’ll affectionately use for this delightful soup—harkens back to those cherished moments. I remember a particularly chilly evening years ago, flipping through a cookbook filled with vibrant autumn imagery, when this recipe caught my eye. It promised a quick, flavorful escape from the ordinary, and it delivered tenfold. The aroma that filled my small kitchen that night, a fragrant blend of smoky bacon, sweet corn, and earthy vegetables, is a scent I still associate with cozy nights and the simple joy of a well-made soup.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Not specified

Ingredients

This recipe is designed for ease and speed, relying on readily available ingredients to create a hearty, flavorful soup.

• 2 tablespoons extra virgin olive oil
• 4 slices bacon, chopped
• 1 onion, chopped
• 4-5 ears of corn (or 1 box frozen corn)
• 1 medium zucchini, chopped
• 1 lb small potato, chopped
• 1 red bell pepper, chopped
• 1 bay leaf
• 5-6 sprigs fresh thyme
• 1 teaspoon paprika
• Salt & freshly ground black pepper, to taste
• 3 tablespoons all-purpose flour
• 1 quart chicken stock
• 1 cup heavy cream
• ½ cup chopped flat leaf parsley, a couple of generous handfuls
• 2-3 dashes hot sauce, to taste
• Oyster crackers or white cheddar cheese popcorn, to pass at the table

Equipment Needed

For this recipe, you’ll primarily need:

• A medium soup pot or Dutch oven
• A cutting board and sharp knife for chopping vegetables
• A wooden spoon or heatproof spatula for stirring
• A measuring cup and spoons

Instructions

Rachael Ray’s genius lies in her ability to transform simple ingredients into delicious meals with minimal fuss, and this chowder is a perfect example. The process is straightforward, designed to get a flavorful soup on the table in about 30 minutes.

1. Begin by placing your medium soup pot over medium-high heat. Add the extra virgin olive oil and allow it to shimmer.
2. Introduce the chopped bacon to the hot oil. Cook, stirring occasionally, until the bacon is crisp around the edges. This will render out some of the bacon’s flavorful fat, which will form the delicious base for our soup.
3. As the bacon cooks, start adding your chopped vegetables to the pot. Add the onion, then the corn (if using fresh, you’ll want to cut the kernels off the cob), the chopped zucchini, the chopped potato, and the chopped red bell pepper. The heat of the pot will start to soften these ingredients as you add them.
4. Alongside the vegetables, add the bay leaf, fresh thyme sprigs, paprika, and salt and black pepper, to taste. Continue to cook for about 7 to 8 minutes, stirring to combine everything, allowing the vegetables to begin to soften and meld their flavors.
5. Once the vegetables have softened slightly, it’s time to build the creamy base. Sprinkle the all-purpose flour evenly over the vegetables and stir it in. Cook for 1 minute, stirring constantly. This step is crucial for cooking out the raw flour taste and creating a roux that will thicken your chowder.
6. Gradually pour in the chicken stock, stirring as you go to ensure the flour dissolves smoothly and no lumps form. Bring the mixture to a gentle bubble, and let it thicken slightly, which should take a few minutes.
7. Now for the creamy richness. Stir in the heavy cream, the chopped parsley, and the hot sauce, adding the hot sauce a dash at a time until it reaches your desired level of heat.
8. Allow the chowder to simmer gently for 5 minutes more, allowing the flavors to deepen and the soup to reach its final creamy consistency.
9. Finally, season the soup generously with salt and black pepper to your liking. Taste and adjust as needed.
10. Ladle the hot chowder into bowls and serve immediately with oyster crackers or white cheddar cheese popcorn to float on top.

Expert Tips & Tricks

• Corn Prep: If using fresh corn, you can save the cobs! After cutting off the kernels, simmer the cobs in a little water for about 20 minutes. Strain the liquid and add it to the soup along with the chicken stock for an extra layer of corn flavor.
• Potato Size: Chopping the potatoes into small, uniform pieces ensures they cook through quickly and evenly. If you prefer a chunkier chowder, you can cut them slightly larger, but be sure they are tender before serving.
• Herb Power: Tying the thyme sprigs together with kitchen twine before adding them to the pot makes them easy to remove before serving, ensuring you don’t get stray leaves in your soup.
• Spice Control: The hot sauce is a wonderful way to add a kick, but start with just a dash or two and taste. You can always add more, but you can’t take it away!
• Creaminess Hack: For an even richer texture without adding more cream, you can reserve a small portion of the potatoes, mash them until smooth, and stir them back into the chowder.

Serving & Storage Suggestions

This Harvest Cream Corn Chowder is best served piping hot, straight from the pot. The oyster crackers or white cheddar cheese popcorn add a delightful textural contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Be careful not to boil the soup after the cream has been added, as this can cause it to curdle. You can also reheat individual portions in the microwave. This chowder is not ideal for freezing as the cream may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	713.9
Calories from Fat		394
Total Fat	43.9 g	67%
Saturated Fat	19.1 g	95%
Cholesterol	104.1 mg	34%
Sodium	593.1 mg	24%
Total Carbohydrate	69 g	23%
Dietary Fiber	8.2 g	32%
Sugars	12.3 g	49%
Protein	17.7 g	35%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is fantastic as is, it’s also wonderfully adaptable:

• Vegetarian/Vegan Option: Omit the bacon and sauté the vegetables in additional olive oil or vegan butter. For a vegan version, substitute the heavy cream with full-fat coconut milk or a cashew cream, and use vegetable stock instead of chicken stock.
• Smoky Flavor: If you’re a fan of smoky notes but want to skip the bacon, a pinch of smoked paprika or a dash of liquid smoke can add depth.
• Heartier Chowder: Add cooked chicken, turkey, or even diced ham for a more substantial meal.
• Spicy Kick: Increase the hot sauce or add a pinch of red pepper flakes along with the paprika for more heat.
• Seasonal Swaps: In the spring or summer, fresh sweet corn is unbeatable. In the fall, you could experiment with adding diced butternut squash or sweet potato for an even more autumnal twist.

FAQs

Q: Can I make this chowder ahead of time?
A: While it’s best enjoyed fresh, you can prepare the base of the chowder (up to step 6) a day in advance and finish it by adding the cream and simmering before serving.

Q: How can I make this chowder thicker?
A: If you prefer a thicker chowder, you can increase the amount of flour slightly (to 4 tablespoons) or simmer it for a few extra minutes after adding the stock and cream to allow it to reduce.

Q: What kind of potatoes work best?
A: Small, waxy potatoes like Yukon Golds or red potatoes are ideal as they hold their shape well and cook quickly. Russets can be used, but they tend to break down more easily.

Q: Can I use frozen corn instead of fresh?
A: Absolutely! One box (10-12 ounces) of frozen corn kernels is a perfect substitute for fresh corn and will work just as well.

Q: Is this chowder very spicy?
A: The heat from the hot sauce is optional and adjustable. Start with a small amount and add more to taste. The base recipe without significant hot sauce is only mildly spiced from the paprika.

Final Thoughts

Rachael Ray’s Harvest Cream Corn “Chowder” is more than just a recipe; it’s an invitation to embrace the season with open arms and a satisfied palate. Its simplicity belies the depth of flavor it offers, making it an ideal weeknight meal or a comforting weekend indulgence. I encourage you to gather your ingredients, enjoy the process, and savor every spoonful. This chowder pairs beautifully with a crusty bread for dipping or a simple side salad. Don’t hesitate to share your creations and any of your own delightful variations!