Description
This chowder is a celebration of peak summer produce, bursting with the sweet, tender kernels of fresh corn, creamy potatoes, and savory bacon. It’s a comforting bowl that tastes like sun-drenched afternoons and gentle evening breezes. The finished chowder is a creamy, delightful medley of sweet corn and tender potatoes, perfect for a cozy meal with a sprinkle of fresh herbs as a garnish.
Ingredients
6 ears fresh sweet corn, husks and silks removed
6 slices beef bacon (optional, for flavor base and topping)
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
1 1/2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes
4 cups low-sodium chicken broth
1 cup whole milk
1/4 cup all-purpose flour
Kosher salt and freshly cracked black pepper to taste
Fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven over medium heat, cook the 6 slices of bacon until crisp. Remove the bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon drippings in the pot, discarding the rest.
2. Add the 2 tablespoons of butter to the pot with the bacon drippings if needed. Add the chopped onion and celery and cook until softened, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir well to combine. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the 4 cups of chicken broth, ensuring no lumps form.
4. Add the diced potatoes and the fresh corn kernels to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
5. Stir in the 1 cup of milk. Cook gently for another 5 minutes, stirring occasionally, until the chowder is heated through but not boiling. Season generously with salt and freshly ground black pepper to taste.
6. Serve hot, topped with crumbled bacon and fresh parsley.
Notes
For the best flavor, use fresh corn kernels cut directly from the cob. If fresh corn isn’t available, you can substitute with frozen corn, adding it when you add the potatoes.
Dice your potatoes into roughly 1/2-inch cubes. This ensures they cook evenly and become tender throughout the chowder.
Once you add the milk, avoid letting the chowder come to a rolling boil. Gentle heating is best to prevent the milk from scalding or the chowder from separating.
Taste and adjust the salt and pepper at the end of cooking. The flavor of the corn and bacon can vary, so tasting ensures your chowder is perfectly seasoned for your palate.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American