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Corn Chowder

Corn Chowder
  • Meal

    Soup and Stew

  • Cusine



1 Tbsp butter

1 strip bacon, or 1 teaspoon bacon fat

1/2 large yellow onion, chopped

1/3 cup diced red bell pepper

1/2 cup small diced carrot

1/2 cup small diced celery

4-5 ears of sweet corn, kernels removed from the cobs

1 bay leaf

4 1/2 cups milk, whole or low fat

2 medium Yukon Gold potatoes, peeled and large

3 teaspoons of Kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves


Cook the bacon: Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes. Add the onions, bell pepper, carrot, celery: Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes. Add corn cobs (stripped of corn), milk, bay leaf to pot, simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan. Add potatoes, salt, thyme: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes. Discard cobs, bacon, bay leaf, then add corn, black pepper: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.