Modified from https://natashaskitchen.com/corn-chowder-recipe/
Makes 8 servings
Ingredients
- 4 cups chicken stock
- 1.5 cups milk (not needed when I made this with frozen corn, would have been too much liquid)
- 1 cup cream
- 4 cups of corn kernels from 4-5 ears of corn, reserve cobs for stock OR 3 cups of frozen corn + 1 can creamed corn
- 4 oz (4 slices) bacon
- 1 onion, finely diced (~1.5 cups)
- 1 carrot, 1/4in dice (~1 cup)
- 3 stalks of celery, finely diced (~1 cup)
- 1 lb Yukon potatoes, peeled and cut into 1/4in slices
- 2-3 tsp sea salt
- 1/4 tsp black pepper
- Chopped chives or scallions to garnish]
Procedure
- Combine bare cobs, stock, milk and cream in pot. Bring to boil and then simmer uncovered for 20 mins. Remove cobs.
- Brown bacon and then remove. Leave about 2-3 Tbsp of bacon grease in the pot.
- Saute the mirepoix until onion is soft.
- Add potatoes, corn, salt, pepper, and the prepared corn stock (if using fresh corn) or just the broth (if using frozen corn).
- Bring to light boil and simmer for 10-15 mins until potatoes are tender.
- Add cream at this point if not using fresh corn.
- Immersion blend about 1/4 of the soup for a creamier texture.
- Ladle into bowls and garnish with bacon and chives/scallions.
Personal Notes
- I did not add the milk when I made this recipe with frozen corn. It would have made the soup too liquidy/diluted and the taste was just right after the addition of heavy cream.
- I added the heavy cream after the potatoes were tender because milk/dairy usually isn't added til the end in soup recipes.
- I ended up blending about 1/2 the soup or more and it was great.
