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Corn Chowder

There is nothing quite like the sweet taste of freshly picked corn. While you can make this recipe any time, the early corn packs the best flavor. Serve this with some warm crusty bread and butter.

Ingredients

INGREDIENTS - CORN STOCK

  • 4 cups chicken broth
  • 1 ½ cups whole milk
  • 1 cup heavy cream

INGREDIENTS - SOUP

  • 2 tbsp salted butter
  • ½ green pepper, diced
  • ½ red pepper, diced (these are festive)
  • 4 celery stalks, chopped (with leaves if you wish)
  • 1 large carrot diced
  • 1 large onion diced
  • 4 cups fresh corn kernels **
  • 3 potatoes, diced to ½ inch
  • 1/2 quart chicken bone stock
  • 1 tsp kosher salt
  • 1 cup heavy cream (or half-n-half)
  • Corn stock
  • ½ tsp cracked pepper
  • 6 pieces of bacon crisped and crumbled
  • Sour cream (garnish)
  • Green onions (garnish)

Instructions

INSTRUCTION - CORN STOCK

  • When you cut the kernels off the corn, put the cob aside.
  • Put the milk, cream, and broth into a large stock pan
  • Add the corn cobs.
  • Simmer for 20 minutes.
  • Remove the cobs.
  • Set aside.

INSTRUCTION - SOUP

    ** Frozen or canned corn may be used instead

    • For this recipe, you need a pot that will hold five quarts.
    • Crisp up the bacon in the pot.
    • Remove it, but leave the fat.
    • Add butter to the pot. Saute the onions, celery, sweet peppers, and carrots for 8 minutes (the onion should be soft)
    • Add the cubed potatoes, corn kernels, salt, crumbled bacon, and pepper.
    • Add the bone broth and stock.
    • Bring everything to a boil, then simmer until the potatoes are tender (about 15 minutes)
    • Serve with a dollop of cream cheese and chopped chives.

    Tips for Success:

    • This recipe benefits from sitting in the refrigerator overnight, then re-heating. The time marries the flavor.
    • If you want your soup thicker, just take ½ cup of the chowder out and toss it in the blender. Return the slurry to the pot.