1 hr 10 mins
Chef #1169107's Note:
If substituting turkey bacon, add 1 Tbsp. butter when rendering and 3 extra Tbsp. at the end. Best made 2 days ahead of time if using frozen corn. Substitute 1 c corn kernels tied in cheese cloth for corn cobs.
My Private Note
Units: US | Metric
- 1Place bacon in a soup pot and cook, stirring, over medium heat until it releases all of its fat and starts to crisp, about 10-15 minutes.
- 2Leaving the bacon in the pan, spoon off and discard all but 2 tablespoons of the fat.
- 3Add onion and celery and cook, stirring, until tender and slightly browned, about 10 minutes.
- 4Remove kernels from ears of corn and set them aside. Add milk and potatoes to the pot. Add cobs to the pot and submerge them. Bring to a boil and then reduce the heat to simmer until potatoes are tender, about 10-15 minutes.
- 5Remove the cobs and stir in the kernels along with salt and pepper. Simmer gently until corn is tender, about 5 minutes.
- 6Remove 1 1/2 c of the solids with a slotted spoon and puree them until smooth. Return them to the soup.
- 7Add butter and let stand until butter is melted.
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Nutritional Facts for Fresh Corn Chowder
Serving Size: 1 (361 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 425.0
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 9.6 g
- Cholesterol 51.5 mg
- Sodium 1113.1 mg
- Total Carbohydrate 54.3 g
- Dietary Fiber 5.2 g
- Sugars 8.8 g
- Protein 16.0 g