Corn Chowder
This delicious corn chowder is made with fresh summer produce, perfect for warm evenings. Enjoy a crowd-pleasing dish with rich flavors and creamy texture.
Equipment
- stockpot
- Dutch oven
Ingredients
For the Corn Stock
- 4 cups chicken broth
- 1.5 cups milk
- 1 cup heavy cream
For the Corn Chowder
- 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
- 4 oz bacon, chopped (4 slices)
- 1 large onion, finely diced (1 ½ cup)
- 1 large carrot, cut into ¼" dice (1 cup)
- 3 stalks celery, finely diced (1 cup)
- 1 lb Yukon potatoes, peeled (3 medium, cut into ¼" thick pieces)
- 2-3 teaspoon sea salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper or to taste
- 2 tablespoon chives, chopped to garnish
Instructions
How to Make Corn Stock
- Cut the kernels from the cobs and set kernels aside for making chowder. Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 ½ cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer uncovered for 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder
- 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.
- 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).
- Add sliced potatoes, 4 cups corn kernels, 2 teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered for 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.
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. When fresh corn on the cob is not in season, you can use frozen or canned corn. Optionally, transfer ¼ of the soup to a blender and blend until smooth for a creamier texture.
Nutrition
Serving: 2cupsCalories: 321kcal
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