Ingredients
- 4 cups chicken broth
- 1 cup milk
- 4 cups corn kernels (from 4-5 ears corn) (reserve cobs for stock*)
- 4 oz (4 slices) bacon, chopped
- 1 large onion (finely diced (1 1/2 cup))
- 1 large carrot (cut into 1/4" dice (1 cup))
- 3 stalks celery (finely diced (1 cup))
- 1 lb Yukon potatoes (3 medium, peeled and cut into 1/4" thick pieces)
- 2-3 tsp sea salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or to taste)
- 2 Tbsp Chives (chopped, to garnish)
Directions
- 1Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- 2Add broth and mild 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.
- 1Place 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.
- 2In 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).
- 3Add 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.
How to Make Corn Stock
How to Make Corn Chowder
Notes
- I used 3 ears of corn. It probably needs more broth.
Estimated Time
Preparation: 15 minutes
Cooking: 30 minutes
Original Recipe Source:
https://natashaskitchen.com/corn-chowder-recipe/