Corn Chowder
This hearty corn chowder features a rich base of crispy bacon and sautéed aromatics. Fresh or frozen corn, diced potatoes, and fresh thyme simmer in chicken stock and whole milk, creating a comforting and flavorful soup. It's an easy-to-make, satisfying dish perfect for a cozy meal, garnished with reserved crispy bacon for added texture and savory depth.
Equipment
- 1 Large Heavy Soup Pot Or Dutch Oven, for even heat distribution.
- 1 Slotted Spoon For removing bacon while leaving fat.
- 1 Cutting Board
- 1 Chef's knife For prepping vegetables and bacon.
- 1 Whisk For incorporating flour into stock smoothly.
Ingredients
Main
- 4 slices bacon sliced to 1/4-inch pieces
- 1 tablespoon butter
- 3 cloves garlic roughly chopped
- 2 stalks celery medium dice
- 1 medium carrot medium dice
- 1 onion medium dice
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups homemade or low-sodium chicken stock
- 4 ears corn kernels removed or 12 ounces frozen corn kernels
- 1 medium baseball-size red potato medium dice
- 1 teaspoon chopped fresh thyme
- 2 cups whole milk
Instructions
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
Notes
To achieve maximum flavor, render the bacon slowly over medium heat until deeply crisp, allowing the fat to fully release. When sautéing the mirepoix (celery, carrots, onions), ensure they become truly tender and translucent; this builds the foundational flavor of your chowder. Cook the flour for at least two minutes after adding it to the vegetables to eliminate any raw flour taste, which is crucial for a smooth, rich base. If using fresh corn, scrape the cobs after removing the kernels to extract the 'corn milk,' which adds extra body and corn essence to the chowder. Always taste and adjust seasoning incrementally throughout the cooking process, especially after adding the milk, as flavors deepen.