Best corn chowder recipe
Cozy, creamy corn chowder made with corn-cob “stock,” bacon, and Yukon Gold potatoes, finished for extra depth and silky texture.
Equipment
- Stockpot
- 5 Qt Dutch oven
- Tongs
- Slotted spoon
Ingredients
For the Corn Stock
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
For the Corn Chowder
- 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock*
- 4 oz bacon, chopped (4 slices)
- 1 large onion, finely diced (1 1/2 cup)
- 1 large carrot, cut into 1/4″ dice (1 cup)
- 3 stalks celery, finely diced (1 cup)
- 1 lb Yukon potatoes 3 medium, peeled and cut into 1/4″ thick pieces
- 2-3 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 Tbsp Chives, chopped to garnish
Instructions
Phase 1: Build the corn stock
- Cut the kernels from the cobs and set kernels aside for making chowder, then place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to the pot. Bring to a boil, reduce heat, and simmer un-covered 20 minutes while you make the chowder, then use tongs to remove and discard cobs before using the corn stock later.
Phase 2: Render bacon and sweat the base
- Set a 5 Qt dutch oven over medium/high heat, add chopped bacon, and cook, stirring occasionally, until browned. Scoop out the bacon bits with a slotted spoon and set aside, leaving the bacon fat behind.
- Add chopped onion, celery, and carrot to the bacon fat and cook uncovered, stirring occasionally, until the onion is soft, about 7-8 minutes. You want a glossy mirepoix that smells sweet and savory, not browned.
Phase 3: Simmer until tender, then finish
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour in the corn stock, bring to a light boil, then simmer uncovered 10-15 minutes or until the potatoes are tender, keeping it gentle so the dairy does not curdle.
- Taste and season with salt and pepper to taste, then ladle into bowls and garnish with reserved bacon and chopped chives.
Notes
Keep the heat gentle (avoid a rolling boil) so the dairy stays smooth. Store covered in the fridge for 3 to 4 days; reheat low and slow, stirring often. Freezing isn’t recommended because dairy and potatoes can turn grainy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.