Corn Chowder
Yield: 8 servings
Calories: 237kcal
Easy corn chowder recipe with a classic combination of aromatic vegetables, sweet corn, chunks of tender potatoes, and smokey bacon.
Ingredients
- 6 cups corn kernels, about 7 cobbs, divided
- 3 cups (720 ml) chicken broth, or chicken stock, divided
- 4 slices (95 g) bacon, ½-inch pieces
- 1 cup (145 g) diced yellow onion, ¼-inch dice
- ¼ cup (65 g) diced carrots, ¼-inch dice
- ¼ cup (65 g) diced celery, ¼-inch dice
- 2 teaspoons (8 g) minced garlic
- 1 teaspoon chopped thyme
- ½ pound (227 g) russet potatoes, peeled and cut into ½-inch dice
- ½ pound (227 g) red potatoes, cut into ½-inch dice
- 1 cup (240 ml) whole milk
- ¾ teaspoon (4 g) kosher salt
- ¼ teaspoon black pepper, as needed for seasoning
- 1 bay leaf
- ½ cup (120 ml) half-and-half
- 1 tablespoon (4 g) minced parsley
Special Equipment
Instructions
- Cut the kernels off the cob and then use a spoon to scrape the excess pulp. Transfer to a medium bowl.
- Add 4 cups of corn kernels and 2 cups chicken broth to a blender. Process until smooth, 1 minute on medium speed.
- Add bacon to a large dutch oven or pot. Heat the pot over medium heat, cook and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
- Add onions, carrots, and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.
- Add garlic and thyme, cook until fragrant, 30 seconds.
- Add the remaining 2 cups of corn kernels and saute for 1 minute.
- Add potatoes, corn puree, 1 cup of chicken broth, milk, salt, pepper, and bay leaf.
- Bring soup to boil, and then reduce to a simmer. Stir every few minutes and cook until potatoes are fork-tender, about 20 minutes.
- Turn off the heat and discard bay leaf. Stir in the half-and-half and parsley.
- Taste and season with more salt and pepper as desired.
- Divide the soup into serving bowls. Top with crispy bacon and parsley.
Notes
- Serving: 1 cup
Nutrition
Calories: 237kcal | Carbohydrates: 36g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 874mg | Potassium: 610mg | Fiber: 4g | Sugar: 7g | Vitamin A: 841IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 1mg
Recipe Link