Corn Chowder Recipe
Imagine curling up. With a bowl of this rich corn chowder. Where every spoonful. Offers a burst of sweet corn, tender potatoes, and smoky bacon. All melded together. In a creamy broth. That's just thick enough. To be comforting. Without being too heavy. It's a recipe that brings the family together. Filling the kitchen with the aroma of simmering goodness. That promises a meal. Both satisfying and heartwarming.
8 Servings
Ingredients
For the Corn Stock:
- 4 c chicken broth
- 1 1/2 c milk
- 1 c heavy cream
For the Corn Chowder:
- 4 c corn kernels from 4-5 ears of corn, cobs reserved for stock
- 4 ounces bacon about 4 slices, chopped
- 1 large onion finely chopped (about 1 1/2 c)
- 1 large carrot diced into 1/4" pieces (about 1 c)
- 3 stalks celery finely chopped (about 1 c)
- 1 pound Yukon potatoes about 3 medium, peeled and diced into 1/4-inch thick pieces
- 2-3 teaspoons sea salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper or to taste
- 2 tablespoons chopped chives for garnish
Instructions
Creating Corn Stock:
- Separate the corn kernels. From their cobs. Reserving the kernels for the chowder. Place the stripped cobs. Into a large stockpot.
- Pour in 4 cups of chicken broth. Along with 1 1/2 cups of milk. And 1 cup of heavy cream. Bring the mixture to a boil. Then lower the heat. And let it simmer uncovered. For 20 minutes. As you prepare the chowder. Remove and discard the cobs using tongs. Before proceeding to the next step.
Preparing Corn Chowder:
- Heat a 5-quart Dutch oven. Over medium-high heat. Add the chopped bacon. And fry until crisp, stirring occasionally. Use a slotted spoon. To transfer the bacon to a plate. Leaving the fat. In the pot.
- In the residual bacon fat. Sauté the onions, celery, and carrots. Until the onions become translucent. About 7-8 minutes.
- Incorporate the potatoes and corn kernels. Salt, black pepper, and cayenne pepper. Into the pot. Pour the prepared corn stock. Over the vegetables. And bring to a gentle boil. Reduce to a simmer. And leave uncovered. Cooking for 10-15 minutes. Until the potatoes are fork-tender.
- Adjust seasoning. With additional salt and pepper. According to taste. Serve the chowder in bowls. Topped with the crispy bacon. And a sprinkle of fresh chives.
Notes
Turning this corn chowder gluten-free. Is wonderfully simple. Start by using a gluten-free broth. And instead of regular flour. Thicken your soup with a gluten-free all-purpose flour. Or a slurry made from cornstarch. And water. Be vigilant with your labels. Ensuring that all added ingredients, like bacon. Are certified gluten-free. This way, you maintain the chowder’s creamy texture. And rich flavor. Without the gluten. Making it safe and delightful. For everyone at the table.