Corn Chowder

adapted from Simply Recipes

Serves 4

This recipe has good flavor, but we are still tinkering with it because it needs to be creamier


  • 1 Tbsp unsalted butter
  • 1 strip of bacon (substitute 1/2 Tbsp of butter for vegetarian option)
  • 1/2 large yellow onion, chopped (about 1/2 cup)
  • 1/2 large carrot, chopped (about 1/3 cup)
  • 1/2 celery stalk, chopped (about 1/3 cup)
  • 1/2 jalapeno, minced (optional)
  • 1 clove garlic, minced
  • 3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
  • 1 bay leaf
  • 3 1/2 cups milk, whole or low fat
  • 1 Tbs hot sauce
  • 1 medium Yukon Gold potato, or Russet, peeled and diced
  • 1/4 red bell pepper, chopped (about 1/4 cup) (we do not recommend adding more than this - you don't want the flavor overwhelming the corn.)
  • Kosher salt and fresh ground pepper
  • 1/2 teaspoon fresh thyme leaves

In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until cooked. Remove bacon, chop into bits and set aside. Add the onion, carrot, celery and jalapeno, and cook until brown and soft, about 8 to 10 minutes. Add the garlic and saute another 30 seconds.

Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 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.

Discard the cobs and the bay leaf. Raise the heat, add the potatoes, thyme, hot sauce, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

Raise the heat, add the corn kernels and the red pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes. Serve and garnish with bacon.

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