North Country Corn Chowder (Rachael Ray)

There’s something about the smell of simmering chowder that instantly transports me back to my childhood summers spent on Cape Cod. The salty air, the cries of the gulls, and the comforting aroma wafting from the kitchen – it was pure bliss. My grandmother, a true New England matriarch, had a knack for creating the most incredible corn chowder, a creamy, flavorful concoction that warmed us from the inside out after a long day at the beach. While her recipe was a closely guarded secret, Rachael Ray’s North Country Corn Chowder captures that same sense of home and hearty goodness, with a delightful twist of Old Bay that elevates it to a new level of deliciousness.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 3 tablespoons vegetable oil
• 3 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 celery stalks (from the heart of the stalk), chopped
• 1 small red bell pepper, seeded and chopped
• 2 bay leaves (fresh or dried)
• 1 tablespoon Old Bay Seasoning
• Coarse salt & pepper, to taste
• 3 tablespoons flour
• 10 ounces corn kernels, frozen, thawed and drained
• 15 ounces chicken broth
• 1 quart whole milk (may use 1%)
• 4 scallions, chopped, as garnish

Equipment Needed

• Deep pot
• Whisk

Instructions

1. Heat a deep pot over medium to medium-high heat.
2. Add the 3 tablespoons of vegetable oil to the heated pot.
3. Add the 3 diced medium potatoes to the pot.
4. Cover the pot and cook for 5 minutes, stirring frequently to prevent sticking and ensure even cooking of the potatoes.
5. Add the 1 chopped medium onion, 3 chopped celery stalks (from the heart of the stalk), and 1 seeded and chopped small red bell pepper to the pot.
6. Add the 2 bay leaves, 1 tablespoon of Old Bay Seasoning, coarse salt, and pepper to taste.
7. Cover the pot, reduce the heat slightly, and cook for a few minutes more, stirring occasionally, until the vegetables start to soften.
8. Uncover the pot and whisk in the 3 tablespoons of flour. This will help to thicken the chowder.
9. Cook for a minute more, stirring constantly to cook out the raw flour taste and prevent burning.
10. Add the 10 ounces of thawed and drained corn kernels, 15 ounces of chicken broth, and 1 quart of whole milk (or 1% milk).
11. Bring the soup to a boil, then reduce the heat and simmer for 7 to 10 minutes, or until the chowder has thickened to your desired consistency. Stir occasionally to prevent sticking.
12. Adjust the seasonings to taste, adding more salt, pepper, or Old Bay if needed.
13. Serve bowls of chowder with a sprinkle of chopped scallions and, if desired, oyster crackers.

Expert Tips & Tricks

• Potato Perfection: To ensure the potatoes cook evenly, dice them into uniform sizes. Don’t overcook them in the initial step, as they will continue to cook in the simmering broth.
• Spice It Up: The Old Bay Seasoning is what gives this chowder its unique flavor profile. Feel free to adjust the amount to your liking. A pinch of cayenne pepper can also add a subtle kick.
• Thickening Power: If you prefer an even thicker chowder, you can blend about a cup or two of the soup with an immersion blender before adding the milk. Be careful when blending hot liquids!
• Make-Ahead Magic: This chowder can be made a day or two in advance. The flavors will meld together beautifully, and it’s a great option for easy weeknight meals.
• Vegetable Variations: Feel free to add other vegetables to this chowder, such as carrots, zucchini, or even a handful of chopped spinach or kale. Just be sure to adjust the cooking time accordingly.

Serving & Storage Suggestions

Serve the North Country Corn Chowder hot, garnished with chopped scallions for a burst of freshness. Oyster crackers are a classic accompaniment, but crusty bread or a simple side salad would also be delicious.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chowder in freezer-safe containers for up to 2 months. To reheat, thaw the chowder in the refrigerator overnight, then gently warm it in a pot over medium heat, stirring occasionally. You may need to add a splash of milk or broth to thin it out if it has thickened too much during storage. Do not leave the chowder at room temperature for more than 2 hours to prevent bacterial growth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	326.5 kcal	N/A
Calories from Fat	118g	36%
Total Fat	13.1 g	20%
Saturated Fat	4.2 g	20%
Cholesterol	16.3 mg	5%
Sodium	330 mg	13%
Total Carbohydrate	43.5 g	14%
Dietary Fiber	4.8 g	19%
Sugars	11.8 g	47%
Protein	11.4 g	22%

Variations & Substitutions

• Dairy-Free Delight: For a dairy-free version, substitute the whole milk with unsweetened almond milk, soy milk, or coconut milk. The coconut milk will add a subtle sweetness that complements the corn.
• Seafood Sensations: Add cooked shrimp, crabmeat, or lobster to the chowder for a heartier seafood-inspired dish. Add the seafood in the last few minutes of cooking to prevent it from becoming overcooked.
• Smoked Sausage: Diced smoked sausage or chorizo can add a smoky and savory element to the chowder. Brown the sausage in the pot before adding the vegetables.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for a spicy kick.
• Vegetarian Boost: While the recipe calls for chicken broth, you can easily substitute it with vegetable broth for a fully vegetarian meal.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of frozen?
A: Absolutely! If fresh corn is in season, it will add an even sweeter and more vibrant flavor to the chowder. You’ll need about 3-4 ears of corn, shucked and kernels removed.

Q: What’s the best way to prevent the milk from curdling?
A: To prevent the milk from curdling, avoid boiling the chowder for an extended period. Reduce the heat to a gentle simmer after adding the milk, and stir occasionally.

Q: Can I add bacon to this recipe?
A: Yes, bacon would be a delicious addition! Cook diced bacon in the pot before adding the vegetables, and use the rendered bacon fat to sauté the vegetables.

Q: What if I don’t have Old Bay Seasoning?
A: While Old Bay is the star of this recipe, you can substitute it with a blend of celery salt, paprika, and a pinch of cayenne pepper.

Q: Is this chowder gluten-free?
A: As written, this chowder is not gluten-free because it contains flour. To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch.

Final Thoughts

Rachael Ray’s North Country Corn Chowder is a true comfort food classic with a flavorful twist. The combination of sweet corn, hearty potatoes, and zesty Old Bay Seasoning creates a satisfying and memorable meal. I highly encourage you to give this recipe a try and experience the joy of creating a warm and comforting bowl of chowder in your own kitchen. Feel free to experiment with different variations and substitutions to make it your own. Share your feedback and culinary creations with friends and family, and enjoy the deliciousness that this recipe has to offer. Pair it with a crisp white wine or a refreshing iced tea for the perfect meal!