Corn Chowder Recipe

5.0 (790 reviews)

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.

Total Time45

Servings8

321

Caloriesper serving

Nutrition Information

321

Calories

19 g

Fat

30 g

Carbs

10 g

Protein

3 g

Fiber

7 g

Sugar

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

1How to Make Corn Stock:
2Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
3Add 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.
4How to Make Corn Chowder:
5Place 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.
6In 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).
7Add 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.