Corn Chowder Recipe

Classic Corn Chowder Recipe

This recipe creates a hearty and flavorful corn chowder, perfect for a comforting meal.

Ingredients:

• 4 slices bacon, chopped
• 1 tablespoon butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 4 cups fresh corn kernels (or 2 cans (15 oz) drained whole kernel corn)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups heavy cream (or milk for a lighter option)
• Chopped fresh parsley (optional, for garnish)

Cooking Guide:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon grease in the pot.
2. Add the butter to the pot and melt it over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the diced potatoes, chicken broth, corn kernels, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Remove the bay leaf. If you prefer a thicker chowder, mash about half of the potatoes in the pot with a potato masher.
5. Stir in the heavy cream (or milk) and heat through until warmed.
6. Serve hot, garnished with reserved cooked bacon and chopped fresh parsley (optional).

Tips:

• For extra corn flavor, use the cobs of your fresh corn to make a quick corn stock. Cut the cobs into pieces and simmer them in 4 cups of water for 20 minutes. Strain the stock and discard the cobs before using it in the recipe.
• If you don’t have fresh corn, you can substitute frozen corn kernels. Add them frozen directly to the pot with the chicken broth.
• This chowder is even tastier the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make a vegetarian chowder, simply omit the bacon. You can add a tablespoon of olive oil to the pot instead of the bacon grease when sauteing the vegetables.