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Corn Chowder
Corn Chowder
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Delicious summer corn chowder: Harness the sweet corn cobs for extra flavor in a simple, satisfying dish.
Ingredients:
  • 1 strip bacon, or 1 teaspoon bacon fat
  • 1/2 large yellow onion, chopped (about 3/4 cup)
  • 1/3 cup diced red bell pepper
  • 1/2 cup small diced carrot
  • 1/2 cup small diced celery
  • 4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob )
  • 1 bay leaf
  • 4 1/2 cups milk, whole or low fat
  • 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
  • 3 teaspoons of Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves
Instructions:
  • Cook the bacon: Add butter and bacon to a large, heavy-bottomed soup pot and cook on medium heat until the bacon releases its fat, for about 3-4 minutes.
  • Sauté the onions, red bell pepper, carrot, and celery over medium low heat until softened, about 5 minutes, excluding the corn and potatoes.
  • Add corn cobs, milk, and bay leaf to pot and bring to a simmer for 20 minutes over low heat to avoid scalding.
  • Add the potatoes, salt, and thyme to the pot and increase the heat to bring the soup back to a simmer. Cook for an additional 10 minutes, stirring occasionally.
  • Serve the soup: Remove the corn cobs, bacon strip, and bay leaf. Stir in the corn kernels and black pepper. Increase heat to simmer, then reduce and cook for 5 minutes until potatoes are tender. Adjust seasoning with salt and pepper to your liking. Share your feedback with a rating and review. Enjoy!

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