In the past I've used both basil and thyme in my corn chowders. Also fresh parsley.

I think that cilantro would be wonderful in a corn chowder too. Just depends on what flavours you like.

Ann

I usually use thyme in corn chowder; also in corn muffins sometimes.

Teresa

I use thyme and parsley in corn chowder....and if I have thought to plant it, marjoram too.
Sort of depends on the kind of corn chowder I am making....if the traditional with potatoes and ham broth or bacon I use the thyme and parsley...if I make a southwestern corn chowder with red and green peppers and green chilis or jalapenos I use cilantro..
And garlic....always garlic!
Linda C

An old Jeff Smith recipe called for dill in a corn and clam chowder. I've used it in plain corn chowder with good results too.

I'm the same as the others - thyme, parsley and basil. I also like garlic too (but we are big garlic fans and I love it in just about everything).

Hi,
Someone care to share their corn chowder recipe? Would like to try to make some. Thanks.

Sapphires

Mine's pretty plain, I don't put any herbs in it, just onion and garlic. I usually make it with leftover ham or in the summer I make it with the fresh sweet corn and leave the ham out. sometimes I dump in smoked pork hock or just bacon. It's all good.

Creamy Ham and Corn Chowder

4 servings

1 cup diced ham
2 cups cubed cooked potato
4 tablespoons butter
4 tablespoons flour
2 cups milk (I use 2% or skim but whole is creamier)
2 cups chicken or vegetable broth
2 cups corn (fresh is best, frozen or canned works too
1/4 cup freshly minced onion
1 clove garlic, minced
salt and pepper, to taste

Directions

Melt butter in a large pan, saute the onion and garlic until just soft; remove from heat and mix in flour until smooth. Slowly add a cup of the milk, stirring constantly. Return pan to stove and cook on low heat until milk thickens. Stir the corn, potatoes and ham into thickened milk; then slowly stir in the remaining milk and the broth.

Cook on low for about 15 minutes, but do not boil. Add salt, pepper, and paprika to taste.

You can add cheese if you like, or cook the potatoes in the broth for extra flavor, then add to the soup.

Annie

Dill is good in any type of creamy soup. I actually use marjoram in mine. Garlic, marjoram and parsley, maybe a pinch of thyme.

I don't use a recipe. I sautee some onions and whatever other veggies I want to add--like broccoli, red pepper, zuchinni or yellow squash, carrots, even fresh tomato--I usually shoot for some type of rainbow. And of course corn. Then I make a roux with 4 TBLSP flour and butter. Brown the flour in the butter, then add 3-4 cups milk (I usually add veg. broth too). Then add a big can of corn or corn fresh off the cob. Can add cheese like cheddar, a half cup or so. Then spices. Or something like that. Can add a little white wine too, to make it gourmet!

Is crab an herb? LOL I like crab in my corn chowder!

Crab And Corn Chowder
Source: RacaelRay

2T Extra virgin olive oil2T unsalted butter
1 large red potato, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1/2 red bell pepper, chopped
10 oz frozen corn kernels
1 bay leaf
Salt & freshly ground black pepper
1T Old Bay Seasoning
3T flour
1/4 c dry sherry
3 c chicken stock
12 oz lump crab meat
3 c milk or half-n-half
1/4 tsp cayenne pepper

Heat a medium soup pot over medium high heat. Add the olive oil and butter. Chop the vegetables and add them to the hot oil/butter in pot, season with salt, pepper and Old Bay. Cook for 5 minutes or until tender. Stir in the flour and cook for 1 minute. Add the sherry and cook for 1 minute. Whisk in the stock and bring to a bubble. Stir in the crab, reduce heat and add the milk. Bring to low simmer, cook for 2-3 minutes. Stir in the cayenne, discard the bay leaf and serve.

Linda Crab & Corn Chowder is one of my favorite soups along with She Crab Soup. Crab sounds like a good "herb" to me:)

Oh Linda I'm so glad you posted those recipes. I had forgotten bay. I just love bay leaves in almost every soup!

OK, you started a craving. I just made a big pot of corn chowder, with homegrown red potatoes and fresh corn. Not very photogenic, my white soup in a white bowl, but it was sure good.

Annie

Lpink...Old bay is not bay leaves...it's mostly celery salt with some paprika salt and perhaps onion...

Annie didn't we make salmon corn chowder for Janet?

Lindac...that recipe has both. Bay leaf and Old Bay seasoning.

Ooooh, Salmon Corn Chowder sounds good! I have a recipe for it that I have been meaning to try. Thanks for the reminder!

Linda

Yes, Jessica, that was one of the things we made for her freezer when we visited. We used soy milk so the boys could eat it, but they liked the meatballs better, LOL.

Annie

Thanks for so many great responses. I had used thyme and fresh parsley, but will surely try the other herbs - especially the crab, Linda!

I've used basil in clam and corn chowder. As for a recipe, here's the one I use:

Corn Chowder

4 slices precooked bacon or raw bacon cooked limp
2 tsp. butter
1 medium onion minced
3 cups chicken stock
1 medium potato peeled and diced ¼"
1 cup 1% milk
16 oz. frozen shoe peg corn

Over medium heat, sauté bacon in saucepan until very crisp. Remove bacon from pan and drain on paper towel, pat dry. Add butter to pan and melt, add onions to pan, sauté until onions just begin to start to brown. Add potatoes to pan and sauté 2 minutes. Add corn, chicken stock and milk, cover pan and heat until just beginning to simmer; reduce heat and allow to cook until potatoes are fork tender. Serve immediately or remove pan from heat and refrigerate at least 4 hours. Reheat over low heat and serve.
Makes 4 servings

For Corn Crab Chowder:
At the end, add 8 oz. of fresh lump blue crabmeat, heat through and serve.