Corn Chowder (Print Version)
# Ingredients:
01 -
4 slices thick-cut bacon
02 -
7 ears fresh corn or 5 cups frozen corn kernels
03 -
1 large yellow onion
04 -
3 medium celery stalks
05 -
2 medium carrots
06 -
1 pound Yukon gold potatoes (about 3 medium)
07 -
2 cloves garlic
08 -
2 teaspoons kosher salt, divided, plus more as needed
09 -
2 tablespoons all-purpose flour
10 -
3 cups low-sodium vegetable or chicken broth
11 -
1 (15-ounce) can creamed corn
12 -
1/2 teaspoon freshly ground black pepper, plus more as needed
13 -
1/4 teaspoon cayenne pepper (optional)
14 -
1 small bunch fresh chives (about 1/4 cup)
15 -
1 cup heavy cream
16 -
Oyster crackers for serving (optional)
# Instructions:
01 -
Cut 4 slices of thick-cut bacon crosswise into 1/2-inch-wide pieces. Place the bacon in a large heavy-bottomed stockpot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 to 10 minutes. Meanwhile, if using fresh corn, remove husks and silk from 7 ears and cut kernels off the cobs (about 5 cups); reserve the cobs.
02 -
When the bacon is ready, transfer it with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pot. Turn off the heat. Dice 1 large yellow onion (about 2 cups), peel and dice 2 medium carrots (about 1 cup), dice 3 medium celery stalks (about 1 cup), peel and dice 1 pound Yukon gold potatoes (about 2 3/4 cups), and mince 2 garlic cloves.
03 -
Return the pot to medium-high heat. Add the corn kernels, onion, carrots, celery, and 1 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
04 -
Sprinkle the mixture with 2 tablespoons of all-purpose flour and stir until evenly coated and fragrant, about 1 minute.
05 -
Add 3 cups low-sodium vegetable or chicken broth, 1 can (15 ounces) creamed corn, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if desired. Stir to combine. Reduce the heat to maintain a simmer and cook until the potatoes are tender and the soup develops a rich corn flavor, about 20 minutes. Meanwhile, finely chop 1 small bunch of fresh chives (about 1/4 cup).
06 -
Remove and discard the corn cobs. Turn off the heat and stir in 1 cup heavy cream. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped chives and bacon. Serve with oyster crackers if desired.
07 -
Let the chowder cool before storing it in an airtight container in the refrigerator for up to 4 days. Rewarm on the stovetop over medium heat before serving.
# Notes:
01 -
The chowder can be made up to 2 days ahead. Store ingredients like bacon and chives separately in airtight containers.