Corn Chowder
This is chowder at its simplest: corn, bacon, onion, potatoes and cream, with a handful of parsley or scallions to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish.
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Yield
4 Servings
Ingredients
6 ears Corn
4 C. Vegetable or chicken broth
2 Slabs, thick cut bacon, diced
1 T. butter
1 Onion, medium, diced
Salt & freshly ground black pepper
½ C. Parsley or scallions, chopped, (optional)
Preparation
Step 1
Shuck corn and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups stock; bring to a boil, cover and simmer while you continue.
Step 2
Put bacon in a large saucepan and turn heat to medium-high. Allow to crisp, remove and drain on paper towels.
Step 3
Add butter to the bacon fat, add onions, salt and white pepper. Cook, stirring occasionally, until onion softens, about 5 minutes.
Step 4
After corncobs have cooked at least 10 minutes, strain liquid into onions; bring to a boil, then lower heat to a simmer. Add potatoes. When potatoes are tender, add corn kernels, bacon and cream, and heat through. Taste and adjust seasonings. Garnish with the parsley and serve.
Chef's Tip
Curried corn chowder: Omit bacon. In Step 3, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 4 use sour cream in place of cream, garnish with cilantro in place of parsley.
Affiliate disclosure: qualifying purchases made through this link support This Café Life, at no additional cost to you — thank you for shopping small and supporting independent creators.