Corn Chowder Recipe
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
Ingredients
- 4 cupschicken broth
- 1 ½ cupsmilk
- 1 cupheavy cream
- 4 cupscorn kernels (from 4-5 ears corn) (reserve cobs for stock*)
- 4 ozbacon, chopped
- 1 largeonion (finely diced (1 1/2 cup))
- 1 largecarrot (cut into 1/4" dice (1 cup))
- 3stalks celery (finely diced (1 cup))
- 1 lbyukon potatoes (3 medium, peeled and cut into 1/4" thick pieces)
- 2 tspsea salt (or to taste)
- ¼ tspblack pepper
- ¼ tspcayenne pepper (or to taste)
- 2 tbspchives (chopped, to garnish)
Directions
How to make corn stock:
- 1
Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- 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.
How to make corn chowder:
- 1
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.
- 2
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).
- 3
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.