Fresh Corn Chowder with Corn Cob Stock and Bacon
Creamy corn chowder with bacon and potatoes, built on a stock simmered from the corn cobs.
Ingredients
Main Ingredients
- 5 ears fresh corn kernels removed (about 4 cups), cobs reserved
- 4 cup low-sodium chicken broth
- 1 ½ cup milk
- 1 cup heavy cream
- 4 slices regular-cut bacon chopped
- 3 stalks celery finely diced
- 1 large yellow onion finely diced
- 1 large carrot finely diced
- 3 medium Yukon gold potatoes about 1 lb, peeled and diced
- 1 ½ tsp fine sea salt plus more to taste
- ¼ tsp black pepper freshly ground
- ¼ tsp ground cayenne pepper
- 2 tbsp chopped fresh chives for garnish
Instructions
Cooking
- Cut the kernels from the corn cobs and set the kernels aside.
- Combine the cobs, broth, milk, and cream in a stockpot, bring to a gentle simmer, and cook uncovered for about 20 minutes. Do not let it boil hard.
- Discard the cobs and set the stock aside.
- In a Dutch oven, cook the bacon over medium-high heat for 5 to 7 minutes until crisp. Remove it with a slotted spoon and keep the fat in the pot.
- Cook the celery, onion, and carrot in the bacon fat for 7 to 8 minutes until the onion is soft.
- Stir in the corn kernels, potatoes, salt, pepper, and cayenne, then pour in the corn stock and bring to a gentle boil.
- Reduce the heat to low and simmer uncovered for 10 to 15 minutes until the potatoes are fork-tender. Adjust the seasoning.
- Ladle into bowls and top with the bacon and chives.
Notes
Refrigerate within 2 hours and eat within 3 days. Reheat gently to 165 degrees F without boiling hard. Nutrition is an estimate.