To me, fresh corn is a staple. I’m focusing all about corn today and sharing the most delicious corn chowder recipe on the planet.
Fresh corn chowder is loaded with fresh corn at its peak of freshness. If you’re a fan of chowders, then this corn chowder is going to become your new favorite. This crowd-pleasing soup is perfect to serve on a cooler summer night, dining al fresco with flickering candles on the table and dear friends all around you.
Ingredients For The Best Corn Chowder
The ingredients used to make this recipe are staples from your pantry that all come together to make the most delicious corn chowder.
- Corn: Corn on the cob is best so you can utilize the kernels and the corn milk from the husks
- Potatoes: I prefer red skinned potatoes because they have great flavor and hold their texture, not becoming mushing in the soup.
- Carrot, celery and yellow onion: this is the trinity of all soups. In most recipes, this trio is referred to mirepoix and is critical to adding flavor.
- Bacon: Sautéeing bacon and then cooking the mirepoix in some of the bacon grease adds so much depth of flavor. Sprinkle the top of the cooked soup with the cooked crumbled bacon for garnish and flavor.
- Chicken broth, whole milk and cream: These three ingredients are the base of the chowder. Simmer the shucked cobs in this combination for a deeply delicious chowder base.
- Coarse salt and ground black pepper: easy ingredients to add to taste.
Corn Stock Is The Secret Ingredient For This Chowder
The secret to an amazing corn stock that packs the most corn flavor, is simmering the husked cobs in the broth, milk and cream mixture. After cutting the kernels off, there’s so much flavor still in the cobs, including corn milk. This corn milk is the key ingredient that packs that corn flavor in this soup stock and it’s super easy to make. I’m telling you, corn stock is the secret ingredient for this soup. It’s a game changer and you’ll never make a corn chowder without corn stock again.
How To Make Corn Chowder
Once you make the corn stock, the remaining steps in making this corn chowder are very simple.
1. Sauté bacon in Dutch oven until it’s crisp and renders fat. Remove bacon to a paper towel lined plate.
2. Sauté mirepoix in reserved bacon grease until softened.
3. Add potatoes and corn kernels to the cooked veggies, seasoning with salt and pepper.
4. Add corn stock to the pot and simmer until the potatoes are tender.
5. Serve in warm bowls with bacon.
The Best Corn Chowder To Make This Fall
Corn Chowder
Equipment
- 1 5-quart Dutch oven
Ingredients
For The Corn Stock
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 1 cup heavy cream
For The Corn Chowder
- 4 cups fresh corn from 5-6 ears of corn. Place corn on a baking sheet to collect corn and corn milk, and remove kernels with a sharp knife.
- 4 slices bacon cut into 1/2 inch slices
- 1 large yellow onion finely diced
- 1 carrot finely diced
- 2 stalks celery finely diced
- 1 pound red-skinned potatoes about 3 large potatoes
- 2 tsp coarse salt
- 1 tsp black pepper freshly ground
Instructions
For The Corn Stock
- Combine chicken broth, milk, cream and corn cobs to a large stock pot.
- Bring to a small boil. Reduce heat to medium low and simmer for 20 minutes.
- Using tongs, remove corn cobs from stock. Discard or add to your compost!
For The Corn Chowder
- In a 5-quart Dutch oven, sauté bacon until crisp and the fat has rendered. Use a slotted spoon to remove bacon on to a paper lined plate.
- In the same pot, add the onion, carrot and celery and sauté until softened.
- Add corn and potatoes to veggie mixture and stir to combine.
- Pour corn stock over corn mixture. Cook on medium low heat until the potatoes are tender, about 20 minutes.
- Serve warm in bowls. Garnish with bacon pieces.
Another Delicious Summer Corn Recipe
I love to make all kinds of recipes using corn. My grilled corn recipe is one of my most popular not only with my family, but on this blog as well! Click the button below for the recipe!
