Corn Chowder
Ingredients
- 2 tbspsalted butter
- 4slices thick-cut bacon
chopped
- 6green onions
white and green parts, chopped and separated, plus more for serving
- 4celery ribs
chopped
- 2garlic cloves
minced
- 1bay leaf
- 4 ccorn kernels
, cobs reserved, from 4 to 5 ears corn
- 1 quartchicken stock
- 1 lbyukon potatoes
peeled and cut into ½-inch pieces, about 3 medium
- 1red bell pepper
chopped
- 1can creamed corn
- 2 tspkosher salt
- ¼ tspfreshly ground black pepper
plus more for serving
- ¼ tspcayenne pepper
- ¾ cheavy cream
Directions
- 1
Melt the butter in a large, heavy stockpot over medium heat. Once the butter has melted, add the bacon and cook, stirring often, until the bacon crisps and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pot.
- 2
Add the white parts of the green onions, celery, garlic, and bay leaf to the pot and cook, stirring until softened, about 3 minutes.
- 3
Add the reserved cobs, chicken stock, and potatoes. Bring to a simmer, then reduce the heat to low. Cover and cook for 15 minutes.
- 4
Remove the corn cobs and bay leaf. Stir in the corn kernels, bell pepper, creamed corn, salt, pepper, and cayenne. Increase the heat to medium and simmer until the bell pepper is tender, about 8 minutes more.
- 5
Stir in the cooked bacon, green parts of the green onions, and heavy cream. Serve topped with pepper and more green onions.
Corn Chowder
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Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Craving a bowl of pure comfort that feels like a warm hug? This creamy corn chowder recipe is your answer, offering a delightful way to celebrate the sweet bounty of corn, whether it's peak summer or the depths of winter.
This recipe shines because it layers flavor deeply, starting with smoky bacon and aromatic green onions. The clever use of reserved corn cobs to infuse the chicken stock adds an extra dimension of sweet corn essence that elevates this chowder far beyond the ordinary. It’s also a fantastic one-pot meal that happens to be naturally gluten-free.
Prepare for a rich, satisfying soup experience. You'll find a velvety broth studded with sweet, tender corn kernels, creamy cannellini beans, and hearty Yukon gold potatoes that practically melt in your mouth. The combination of savory bacon, a hint of fresh red bell pepper, and a subtle kick from cayenne pepper creates a perfectly balanced flavor profile that's both comforting and exciting. It’s a truly kid-friendly dish that adults will equally adore, delivering a restaurant-quality taste in your own kitchen.
Feel free to customize this lovely chowder to your liking. While the recipe calls for Yukon potatoes, red or gold potatoes can also work beautifully, just ensure they are cut into ½-inch pieces for even cooking. For a vegetarian version, swap the chicken stock for vegetable broth and omit the bacon, perhaps adding a touch of smoked paprika for a similar savory depth. If you prefer less heat, simply reduce or omit the cayenne pepper. You can also experiment with different types of corn, fresh or frozen, depending on the season.
Serve this cozy corn chowder as a hearty lunch or a comforting dinner, perhaps alongside a simple green salad or some crusty bread. A sprinkle of fresh chopped green onions and a crack of black pepper make for a beautiful and flavorful finish.