Hearty Homemade Corn Chowder
A vibrant and hearty chowder that showcases the peak flavors of seasonal sweet corn, this dish blends creamy broth with crisp vegetables and savory bacon for a comforting summer soup ideal for evening gatherings.
Ingredients
For the Corn Stock:
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 1/2 cups whole milk
For the Corn Chowder:
- 1 lb Yukon Gold potatoes about 3 medium, peeled and sliced into 1/4-inch rounds
- 1/4 tsp ground cayenne pepper or as preferred
- 4 oz bacon 4 slices, chopped
- 2 –3 tsp sea salt to taste
- 3 celery stalks finely chopped (1 cup)
- 2 Tbsp finely chopped chives for garnish
- 1 large carrot diced into 1/4-inch cubes (1 cup)
- 4 cups corn kernels cut from 4–5 fresh ears (reserve cobs for stock)
- 1/4 tsp freshly ground black pepper
- 1 large yellow onion finely chopped (1 1/2 cups)
Instructions
To Prepare the Corn Stock:
- Separate the kernels from the corn cobs and set the kernels aside for later. Place the stripped cobs into a stockpot. Add the chicken broth, milk, and cream, then bring the mixture to a boil. Lower the heat and let it simmer uncovered for 20 minutes while preparing the chowder. Remove and discard the cobs using tongs before incorporating the stock into the soup.
To Make the Corn Chowder:
- Heat a 5-quart Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring intermittently, until crisp and browned. Use a slotted spoon to remove the bacon and reserve it.
- In the rendered bacon fat, sauté the onion, carrot, and celery without covering, stirring occasionally, until the onions become tender, approximately 7–8 minutes.
- Add the potatoes, reserved corn kernels, sea salt, black pepper, and cayenne. Pour in the prepared corn stock. Bring the contents to a gentle boil, then reduce to a simmer and continue cooking uncovered for 10–15 minutes until the potatoes are fork-tender. Adjust seasoning as needed. Serve hot, garnished with the crispy bacon and a scattering of chopped chives.
Notes
To ensure a silky texture, remove stray silk threads after cutting kernels from the cob.
When fresh corn is unavailable, substitute with 3 cups frozen corn plus one 15 oz can creamed corn or two 15 oz cans of corn and one can of creamed corn. Add these at the same point as fresh kernels in the recipe.
Adjust seasoning depending on the natural sweetness of the corn.
For a richer texture, blend one-fourth of the soup and mix it back into the pot before serving.
When fresh corn is unavailable, substitute with 3 cups frozen corn plus one 15 oz can creamed corn or two 15 oz cans of corn and one can of creamed corn. Add these at the same point as fresh kernels in the recipe.
Adjust seasoning depending on the natural sweetness of the corn.
For a richer texture, blend one-fourth of the soup and mix it back into the pot before serving.