Corn Chowder

Corn Chowder

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 cups


For the Corn Stock:

  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream

For the Corn Chowder:

  • 4 cups corn kernels reserve cobs for stock
  • 4 oz. bacon chopped
  • 1 large onion finely diced
  • 1 large carrot cut into 1/4" pieces
  • 3 stalks celery finely diced
  • 1 lb Yukon gold potatoes peeled and cut into 1/4" pieces
  • 2-3 tsp. sea salt to taste
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper to taste
  • 2 tbsp. chives chopped, to garnish


How to Make Corn Stock:

  • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.

How to Make Corn Chowder:

  • Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Keyword Carrots, Celery, Chicken Stock, Chives, Corn, Onion, Potatoes