Picture a warm, golden hue as creamy broth swirls around tender chunks of potato, sweet kernels of corn, and savory bites of browned ground beef.
The aroma of sautéed garlic and onions fills the air, inviting you to indulge in a comforting bowl of Ground Beef Corn Chowder Soup.
On hectic weeknights or leisurely Sunday suppers, this nourishing dish offers solace and satisfaction, blending robust flavors with heartwarming familiarity.
I remember one chilly evening when a sudden downpour left us all soaked and shivering. This chowder came to our rescue, its warmth enveloping us like a cozy blanket, turning a dreary night into a cherished family memory.
It’s moments like these that remind me of the simple joys a good meal can bring. Ready? Let’s cook up something that not only fills the belly but also warms the heart and soul.
Why You’ll Love It
- Delivers bold flavor with a combination of savory beef and sweet corn.
- Freezes beautifully, making it perfect for meal prep and future meals.
- Uses pantry staples, ensuring easy access to ingredients at any time.
Ingredients
- 1 pound ground beef — brown well for deeper flavor
- 1 cup onion, chopped — choose sweet onions for milder taste
- 2 cloves garlic, minced — fresh garlic for best aroma
- 1 cup carrots, diced — opt for organic for better sweetness
- 1 cup celery, diced — fresh celery adds crunch
- 3 cups corn kernels, fresh or frozen — fresh enhances sweetness
- 4 cups chicken broth — low sodium for better control
- 2 cups potatoes, peeled and diced — Yukon Gold for creaminess
- 1 cup heavy cream — full-fat for richness
- 1 teaspoon salt — adjust to taste after adding cream
- 1/2 teaspoon black pepper — freshly ground for best kick
- 1 tablespoon olive oil — extra virgin for flavor
- 2 tablespoons fresh parsley, chopped — for garnish and freshness
Step-by-Step Method
Start by heating olive oil in a large pot over medium heat. This guarantees the oil is hot enough to properly cook the ingredients without burning.
Use a large pot to accommodate all the ingredients comfortably. The oil should shimmer slightly, indicating it’s ready for the next step.
Brown the Beef
Add the ground beef to the pot. Cook until it’s browned, using a wooden spoon to break it up into smaller pieces.
Browning the beef well will develop a deeper caramelization, enhancing the flavor of the chowder. Confirm all the pink is gone before proceeding.
Sauté Onion and Garlic
Toss in the chopped onion and minced garlic. Sauté them until the onion becomes translucent, which should take about 2-3 minutes.
The aroma should become fragrant, indicating the ingredients are well integrated and ready for the next step.
Add Carrots and Celery
Stir in the diced carrots and celery. Cook for an additional 5 minutes to soften them slightly.
This step allows the vegetables to release their flavors into the beef, creating a robust base for your chowder.
Incorporate Corn and Broth
Add the corn kernels and pour in the chicken broth. Stir everything together to combine.
Bringing these ingredients together creates the soup base, which will simmer down and blend all the flavors beautifully.
Add Potatoes and Boil
Introduce the diced potatoes to the mixture. Increase the heat to bring the pot to a boil.
This step is essential as boiling the potatoes guarantees they cook through properly, readying them for the chowder’s texture.
Simmer Gently
Reduce the heat to allow the mixture to simmer for about 20 minutes.
This will tenderize the potatoes and let the flavors meld together. Stir occasionally to prevent sticking and guarantee even cooking.
Stir in Cream and Season
Pour in the heavy cream, then add salt and black pepper. Stir well to combine the cream with the soup.
Taste and adjust seasoning if necessary. The cream will add richness, so confirm the flavors remain balanced and to your liking.
Rest and Garnish
Remove the pot from heat and let it rest for 5 minutes.
This allows the flavors to settle and the chowder to thicken slightly. Serve hot, garnished with freshly chopped parsley for a touch of freshness and color.
Enjoy your hearty Ground Beef Corn Chowder Soup.
Ingredient Swaps
- For a lighter version, substitute the heavy cream with half-and-half or whole milk.
- Swap ground beef with ground turkey or chicken for a leaner option.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly chowder (omit ground beef and increase vegetables or add beans for protein).
- Replace fresh parsley with dried parsley or other herbs like thyme or basil for a different flavor profile.
You Must Know
1. Brown the Beef Thoroughly: Make sure the ground beef is well-browned for a richer, deeper flavor in your chowder.
This caramelization adds a wonderful depth to the soup.
2. Use Fresh Corn When Possible: For the sweetest and most flavorful chowder, opt for fresh corn.
However, if fresh corn is unavailable, frozen corn is a great substitute that still works well.
3. Simmer for Tender Potatoes: Allow the soup to simmer for at least 20 minutes to guarantee the potatoes are tender and fully cooked.
This step is essential for the perfect texture.
4. Mash Potatoes for Thickness: If you prefer a thicker consistency, mash some of the potatoes before adding the heavy cream.
This will naturally thicken the soup without the need for additional thickeners.
5. Season After Cream: Taste and adjust the seasoning after adding the heavy cream.
The cream can mellow the flavors, so a final adjustment guarantees the chowder is perfectly balanced.
Serving Tips
- Serve with warm, crusty bread for dipping and soaking up the flavors.
- Pair with a crisp green salad to add freshness and contrast.
- Top with shredded cheese or a dollop of sour cream for added richness.
- Accompany with a glass of chilled white wine or iced tea.
- Garnish with extra fresh parsley or chives for a pop of color and flavor.
Storage & Make-Ahead
Ground Beef Corn Chowder Soup can be stored in the refrigerator for up to 3-4 days in an airtight container.
It also freezes well for up to three months.
For make-ahead convenience, prepare the soup without the cream.
Add it when reheating for ideal freshness and texture.
Reheating
Reheat Ground Beef Corn Chowder Soup gently using the microwave in short intervals.
On the stovetop, warm it over low heat, stirring occasionally for even warmth.
Alternatively, use the oven at a low temperature, ensuring to stir occasionally for uniform heating.
Culinary Traditions and History
While savoring the warmth of reheated Ground Beef Corn Chowder Soup, it’s fascinating to explore the story behind this comforting dish.
Corn chowder has deep roots in American culinary traditions, where corn has been a staple since Native American times. This hearty blend of corn and potatoes likely evolved as settlers adapted indigenous ingredients into their cooking.
Ground beef adds an inventive twist, reflecting the dish’s evolution as families embraced it across generations. The chowder’s creamy base and savory depth offer a taste of history, connecting us to kitchens of the past.
I love how each spoonful feels like a warm hug, inviting us to appreciate the simple, nourishing ingredients that have brought people together over centuries.
Final Thoughts
Give this Ground Beef Corn Chowder Soup a try for a comforting and hearty meal that’s sure to delight! Don’t hesitate to tweak the ingredients to suit your taste, perhaps by adding a dash of your favorite spices or using fresh corn for extra sweetness. Enjoy!
Frequently Asked Questions
Can This Soup Be Made in a Slow Cooker?
Absolutely, you can make this in a slow cooker! Brown the beef first, then combine all ingredients except cream. Cook on low for 6-8 hours. Stir in the cream before serving for a creamy, delicious finish. Enjoy!
Is It Possible to Make This Soup Vegetarian?
Yes, you can make it vegetarian! I’d skip the ground beef and use vegetable broth instead of chicken broth. Toss in some hearty beans or extra veggies for added texture and richness. Enjoy your flavorful creation!
How Can I Adjust the Spice Level in the Chowder?
To adjust the spice level, I’d suggest adding diced jalapeños or a pinch of cayenne pepper for extra heat. You can also include a dash of smoked paprika for a subtle, inviting warmth that’s simply irresistible.
Can I Freeze Leftovers of the Ground Beef Corn Chowder Soup?
Yes, you can freeze the leftovers! Make certain the chowder cools completely before transferring it to airtight containers. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat gently on the stove.
What Can I Substitute for Heavy Cream if I’M Lactose Intolerant?
If you’re lactose intolerant, I’d suggest using coconut milk or a lactose-free cream substitute. They’ll add a creamy texture without the lactose. Almond milk with a bit of cornstarch can also work wonders for thickening!
Ground Beef Corn Chowder Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 cup onion chopped
- 2 clove garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 3 cup corn kernels fresh or frozen
- 4 cup chicken broth
- 2 cup potatoes peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it up with a wooden spoon.
- Add onion and garlic to the pot and sauté until the onion is translucent.
- Stir in carrots and celery, cooking for an additional 5 minutes.
- Add corn, chicken broth, and potatoes to the pot and bring to a boil.
- Reduce the heat and let it simmer for 20 minutes until potatoes are tender.
- Stir in heavy cream, salt, and black pepper, and heat through.
- Remove the pot from heat and let it rest for 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
