1/3 Photos of Corn Chowder
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- 3 ear fresh corn or 3 ear bicolor corn
- 113.39 g bacon, cut into 1/3 inch dice
- 29.58 ml unsalted butter
- 1 medium onion, cut into 1/2 inch dice
- 1 large red bell pepper, cut into 1/2 inch dice
- 1 sprig fresh thyme, leaves removed and chopped
- 2.46 ml ground cumin
- 0.59 ml turmeric
- 453.59 g yukon gold potato, peeled and cut into 1/2 inch dice
- 709.77 ml chicken stock
- kosher salt
- fresh ground black pepper
- 9.85 ml cornstarch, dissolved in
- 29.58 ml water
- 236.59 ml heavy cream
- 29.58 ml minced fresh chives or 29.58 ml thinly sliced scallions
- 1Husk the corn.
- 2Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
- 3Cut the kernels from the cobs and place in a bowl.
- 4You should have about 2 cups.
- 5Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
- 6Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
- 7Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- 8Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
- 9Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
- 10Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
- 11Some of the potatoes will have broken up, but most should retain their shape.
- 12Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
- 13Reduce the heat to medium and season the chowder with salt and pepper.
- 14Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- 15As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- 16Adjust the seasoning if necessary.
- 17If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
- 18Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- 19When ready to serve, reheat the chowder over low heat; don't let it boil.
- 20Ladle into cups or bowls and sprinkle with the chopped chives.
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Nutritional Facts for Corn Chowder
Serving Size: 1 (514 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 631.7
- Calories from Fat 394
- Total Fat 43.7 g
- Saturated Fat 22.3 g
- Cholesterol 121.4 mg
- Sodium 534.3 mg
- Total Carbohydrate 49.1 g
- Dietary Fiber 4.8 g
- Sugars 8.1 g
- Protein 14.0 g
The following items or measurements are not included: