Easy Corn Chowder Recipe
This easy corn chowder recipe is chock-full of deliciousness and uses whole kernel corn, onion, bacon, potatoes, and cream to give it a luscious, creamy texture.
Ingredients
- 6 ears corn
- 2 15 oz cans whole kernel corn, drained
- 5 cups low-sodium chicken broth
- 3 slices bacon, finely chopped
- 1 onion, chopped
- salt and pepper to taste
- 1 lb red potatoes, scrubbed and diced
- 1 cup heavy cream
- 4 scallions, thinly sliced
- ⅛ cup chives, chopped
- ½ cup parsley, chopped
Instructions
- Prep your corn. Cut the kernels from the ears of corn, and set aside the kernels and husks separately.
- Puree the canned corn and 2 cups of broth in a blender until smooth.
- Cook the bacon in a large pot over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve it for later. Don’t drain the bacon fat!
- Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in the bacon fat until soft and golden brown, about 6-8 minutes.
- Add the potatoes, corn puree, remaining broth, and cobs to your pot and bring to a boil. Reduce the heat and simmer the soup until the potatoes are tender, about 15 minutes. (Note: Many recipes call for preparing corn soup with a corn stock, which is made from boiling the husks in a mixture of water, onions, and other spices, depending on your recipe. This recipe simplifies that process by throwing the husks directly into the soup, then discarding them later.)
- Discard the corn husks and stir in the cream, scallions, chives, parsley and reserved bacon.
- Serve and enjoy!
Notes
Based on a recipe from Cooks Illustrated.
Tried this recipe?Let me know how it was!