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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Main Course, Soup
Cuisine: American
Calories: 321
Ingredients Method Notes

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

Method
 

How to Make Corn Stock:

  1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  2. 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:
  1. 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.
  2. 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).
  3. 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 of corn, drained, 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.