Corn Chowder Recipe

Corn Chowder Recipe

from natashaskitchen.com
45 min
8 servings

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 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 (3 medium, 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)

Directions

  1. 1

    Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

  2. 2

    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.