Corn Chowder
Making this creamy corn chowder recipe is a great way to celebrate the end of summer, but it’s just as cozy and delicious in the middle of winter.
Ingredients
- 2 tablespoonssalted 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 cupscorn kernels, (from 4 to 5 ears corn), cobs reserved
- 1 quartchicken stock
- 1 poundyukon potatoes (about 3 medium), peeled and cut into ½-inch pieces
- 1red bell pepper, chopped
- 1can creamed corn
- 2 teaspoonskosher salt
- ¼ teaspoonfreshly ground black pepper, plus more for serving
- ¼ teaspooncayenne pepper
- ¾ cupheavy 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.