American · Soup · Easy

Corn Chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 6 slices bacon, chopped; 1 onion, diced; 2 celery stalks, diced; 3 potatoes, peeled and cubed; 4 cups corn kernels (fresh or frozen); 3 cups chicken broth; 2 cups half and half; 3 tbsp butter; 3 tbsp flour; 1 tsp thyme and 1 bay leaf; Salt and pepper to taste; 2 tbsp chopped chives

Sweet corn and potatoes in a creamy smoky chowder with bacon and thyme. Summer in a bowl, any time of year.

Prep 15 minsCook 30 minsServes 6

#American #Soups

The whole recipe in 60 seconds

Corn Chowder, in 5 ideas

Fresh summer corn makes this transcendent, but frozen works great the rest of the year.
Blending a cup of the soup and stirring it back in makes it creamy without extra dairy.
The bacon fat base gives a smoky depth you cannot get from butter alone.
Do not boil after adding the half and half or it can separate.
A pinch of smoked paprika on top adds color and a whisper of smoke.

What you need

Ingredients

6 slices bacon, chopped
1 onion, diced
2 celery stalks, diced
3 potatoes, peeled and cubed
4 cups corn kernels (fresh or frozen)
3 cups chicken broth
2 cups half and half
3 tbsp butter
3 tbsp flour
1 tsp thyme and 1 bay leaf
Salt and pepper to taste
2 tbsp chopped chives

How to make it

Directions

Cook the bacon in a large pot until crisp. Remove, leaving the fat.
Add the onion and celery, cook 5 minutes until soft.
Stir in the butter until melted, then the flour. Cook 2 minutes.
Slowly whisk in the broth. Add the potatoes, thyme, and bay leaf.
Simmer 15 minutes until the potatoes are tender.
Stir in the corn and half and half. Heat through gently, do not boil.
Season with salt and pepper. Top with bacon and chives.

Cut the kernels off fresh corn cobs, then scrape the cobs with the back of a knife to get the sweet corn milk. It adds incredible flavor.