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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
For the Corn Stock:
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
For the Corn Chowder:
- 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
Instructions
How to Make Corn Stock:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- 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:
- 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.
- 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).
- 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.
Notes
*Remove Silk Threads - After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.
*Fresh Corn Substitutes: when fresh corn on the cob is not in season, you can use frozen or canned corn or a combination. Frozen Corn: For the full recipe, add 3 cups frozen corn to the pot along with a 15 oz can of creamed corn for a tastier broth. Canned Corn: For the full recipe, use (2) 15 oz cans corn and (1) 15 oz can creamed corn. Add frozen or canned corn when you would normally add the corn kernels in step 3.
**Season to taste: Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.
FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.
Nutrition Facts
Corn Chowder Recipe
Amount per Serving
Calories
321
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Cholesterol
53
mg
18
%
Sodium
767
mg
33
%
Potassium
699
mg
20
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
2080
IU
42
%
Vitamin C
13.3
mg
16
%
Calcium
108
mg
11
%
Iron
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.