Corn Chowder
This creamy Corn Chowder is a delightful way to enjoy summer's end or warm up in winter.
Equipment
- large stockpot
Ingredients
Base Ingredients
- 2 tablespoons salted butter
- 4 slices thick-cut bacon chopped
- 6 pieces green onions white and green parts, chopped and separated
- 4 ribs celery chopped
- 2 cloves garlic minced
- 1 leaf bay leaf
- 4 cups corn kernels (from 4 to 5 ears corn), cobs reserved
- 1 quart chicken stock
- 1 pound Yukon potatoes (about 3 medium), peeled and cut into ½-inch pieces
- 1 piece red bell pepper chopped
- 1 14.75-ounce can creamed corn
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper plus more for serving
- ¼ teaspoon cayenne pepper
- ¾ cup heavy cream
Instructions
Cooking Method
- Melt the butter in a large, heavy stockpot over medium heat. Once melted, add the bacon and cook until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate, reserving fat in the pot.
- Add the white parts of the green onions, celery, garlic, and bay leaf to the pot and cook, stirring until softened, about 3 minutes.
- Add the reserved corn cobs, chicken stock, and potatoes. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
- Remove corn cobs and bay leaf. Stir in corn kernels, bell pepper, creamed corn, salt, pepper, and cayenne. Increase heat to medium and simmer until bell pepper is tender, about 8 minutes more.
- Stir in the cooked bacon, green parts of the green onions, and heavy cream. Serve topped with pepper and more green onions.
Notes
This chowder is perfect for enjoying during the end of summer or cozying up in winter.
Nutrition
Serving: 1bowlCalories: 287kcalCarbohydrates: 32gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 6mg
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