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: Add 3 cups frozen corn to the pot along with a 15 oz can of creamed corn for a tastier broth. Canned Corn: 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.
