Corn Chowder
Description
This homemade corn chowder is the perfect side or main dish. It's made with fresh or frozen corn, potatoes, onion, and bacon in a delicious creamy base.
Ingredients
4 thick-cut bacon slices, small diced
5 c. chicken stock
1 small onion, diced
2 cloves garlic, minced
8 fresh corn cobs, husks and silk removed, kernels sliced off*
1/3 c. all-purpose flour
1 1/2 lb. Yukon Gold potatoes, diced into 1/2 inch pieces
1/4 t. dried thyme
2 bay leaves
1 c. heavy cream
salt and black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large stew pot, cook the bacon over medium heat until crisp, stirring often.
Add the onions, cooking until translucent and very soft, about 5 minutes. Add the garlic; cook, stirring, until fragrant, about 30 seconds, careful that the garlic doesn’t burn.
Stir in the flour, coating the onions and bacon; cook about 1 minute until flour begins to brown. It will be thick and gummy.
Gradually pour in the chicken stock, about 2 T. at a time, whisking into the flour mixture, until there is no visible liquid between each pour. Continue until all the liquid has been used, pouring more quickly at the end. This should take about 1-2 minutes.
Add the potatoes, corn, thyme, and bay leaves; increase the heat to high; bring to a boil with big bubbles at the surface. Reduce to a simmer; cook for 20 minutes or until the potatoes are soft. Stir in the cream; heat through for 1 minute.
Season with salt and pepper, to taste.
Serve.
6 servings.
*If wanting to use frozen corn, 32 oz. is needed. Stir it in after the potatoes are just about cooked through; bring the pot back to a simmer; add in the heavy cream. Season with salt and pepper, to taste.