Corn Chowder
The real flavor in this chowder comes from simmering the bare corn cobs in the broth – this simple step extracts a subtle, sweet corn flavor into the base of the soup, adding a layer of complexity you can’t get from just the kernels alone.
Ingredients
- 3 cups corn kernels, from 3-4 ears of fresh corn
- 1/2 lb thick-sliced bacon, diced
- 1 1/2 tbsp unsalted butter
- 1 tsp minced garlic
- 1 cup diced yellow onion
- 3/4 cup diced carrot
- 3 tbsp all-purpose flour
- 3/4 tsp Italian seasoning
- 1/4 tsp dried thyme
- 2 cups diced baby gold potatoes
- 1 1/3 cups chicken broth
- 2 cups whole milk
- 1 bay leaf
- 1/3 cup heavy cream
- Salt and pepper
Render the Bacon and Sauté the Vegetables
If using fresh corn, cut the kernels off the cobs and reserve the cobs.
In a large pot over medium-high heat, cook the diced bacon until it is crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to a plate, leaving the bacon fat in the pot.
Reduce the heat to medium and add the butter, onion, carrot, and garlic to the pot. Sauté for 5-7 minutes, until the vegetables have softened.
Build the Chowder Base
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Add the potatoes, Italian seasoning, and thyme, and stir to combine.
Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the milk and the bay leaf. Add the reserved corn cobs to the pot, pressing them into the liquid.
Simmer and Finish the Chowder
Bring the chowder to a simmer over medium-high heat, then reduce the heat to medium-low and cover the pot. Cook for 20-25 minutes, or until the potatoes are tender.
Remove the lid and discard the corn cobs and bay leaf. Stir in the corn kernels and cook for another 5-7 minutes. Stir in the heavy cream and half of the cooked bacon, and season with salt and pepper to taste before serving.
Corn Chowder
Ingredients
- 3 cups corn kernels from 3-4 ears of fresh corn
- 1/2 lb thick-sliced bacon diced
- 1 1/2 tbsp unsalted butter
- 1 tsp minced garlic
- 1 cup diced yellow onion
- 3/4 cup diced carrot
- 3 tbsp all-purpose flour
- 3/4 tsp Italian seasoning
- 1/4 tsp dried thyme
- 2 cups diced baby gold potatoes
- 1 1/3 cups chicken broth
- 2 cups whole milk
- 1 bay leaf
- 1/3 cup heavy cream
- Salt and pepper
Method
- Cut corn kernels from cobs, reserve cobs.
- Cook diced bacon in large pot until crisp. Remove bacon with slotted spoon.
- Add butter, onion, carrot, and garlic to bacon fat. Sauté 5-7 minutes until soft.
- Stir in flour and cook 1 minute. Add potatoes and seasonings.
- Pour in broth and milk. Add bay leaf and corn cobs.
- Bring to simmer, reduce heat, cover and cook 20-25 minutes until potatoes are tender.
- Remove cobs and bay leaf. Add corn kernels, cook 5-7 minutes.
- Stir in cream and half the bacon. Season with salt and pepper.
- Serve topped with remaining bacon.
