Corn Chowder
This is a delicious corn chowder recipe that is packed with fresh corn flavor
Servings 8 cups
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.
