Corn Chowder Recipe
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.98 out of 5 stars
(781)
Ingredients
8 cups
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
- 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
- 4 oz (4 slices) bacon, chopped
- 1 large onion, finely diced (1 1/2 cup)
- 1 large carrot, cut into 1/4″ dice (1 cup)
- 3 stalks celery, finely diced (1 cup)
- 1 lb Yukon potatoes, peeled and cut into 1/4″ thick pieces
- 2-3 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper, or to taste
- 2 Tbsp Chives, chopped, to garnish
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Preparation
Step 1
Cut the kernels from the cobs and set kernels aside for making chowder. Place the bare cobs in a stockpot.
Step 2
Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
Step 3
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
Step 4
In the same pot, add chopped onion, celery, and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Step 5
Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and chopped chives.
Step 6
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Chef's notes
After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.
Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.
FOR A CREAMIER SOUP:
transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.
