Corn Chowder
Recipes Main Dish Meal ideas Quick and Easy Seasonal cooking Soups and stews
Description
Soup's on! It's ready in less than 1 hour and is delicious with sweet corn, smokey bacon, potatoes, and vegetables.
Ingredients
4 1/2 c. corn
7.5 oz. thick-cut bacon diced, 5-6 slices
1 t. Italian seasoning
1/4 t. dried thyme
3 c. diced gold potatoes unpeeled, about 19 oz.
2 c. chicken broth or stock
3 c. whole milk
1 large bay leaf
1/2 c. heavy cream
1 t. salt
1 t. black pepper
fresh herbs like parsley or thyme, for optional serving
warm, crusty bread for optional serving
Directions
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If using fresh corn, cut the kernels off the cobs until you have 4 1/2 cups. Reserve the used cobs to make in the soup. If using frozen corn, thaw 4 1/2 cups.
Dice the bacon; add to a large pot of at least 5 1/2 quart capacity with a lid over medium-high heat. Cook, stirring occasionally, until the bacon is golden and the fat has rendered. Transfer bacon to a paper towel lined plate, leaving the bacon fat in the pot.
Lower the heat to medium; add butter, diced onion, diced carrot, and garlic to the pot; season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the onion is golden.
Sprinkle the flour over the vegetables; cook, stirring constantly, for 1 minute. Add the potatoes, Italian seasoning, and thyme; cook for 30 seconds, stirring constantly.
Slowly pour in the chicken broth/stock, scraping up any browned bits from the bottom of the pot. The mixture should thicken slightly.
Stir in the milk and bay leaf to the pot; add the reserved corn cobs (cut to fit, if needed) and press them into the liquid.
Turn the heat to medium-high; bring to a simmer. Once simmering, lower the heat to medium-low; cover the pot. Maintain a steady simmer, not a vigorous boil; cook 20-25 minutes, stirring occasionally, until the chowder thickens and the potatoes are tender.
Uncover the pot; discard the corn cobs and bay leaf. Stir in the corn kernels; cook for 5-7 minutes or until the corn is tender. Stir in the heavy cream; adjust seasonings to taste.
Stir in half of the cooked bacon and a handful of finely diced fresh herbs, if desired.
Top each serving with the remaining bacon. Garnish with fresh herbs. Serve with a warm, crusty bread.
6 servings.
Prep Time
Cook Time
