This is a rich, slightly smoky corn chowder that I adapted from a recipe in the book Soup Makes The Meal. With corn fresh from the cob, cream, and smoked cheddar, this thick soup has a good balance of flavors. It's my favorite soup recipe.
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- 3 -4 slices bacon, cut into small pieces
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 large corn cobs, kernels cut off the cobs and cobs reserved
- 5 cups chicken broth
- 1/2 cup heavy cream
- 3 tablespoons flour
- 4 -5 ounces smoked cheddar cheese, grated
- 1 teaspoon Dijon mustard (optional)
- salt and pepper
- 1Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
- 2Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
- 3Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
- 4Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
- 5Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
- 6Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
- 7Serve hot, garnished with crumbled bacon.
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Nutritional Facts for Smoky Fresh Corn Chowder
Serving Size: 1 (276 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 381.0
- Calories from Fat 268
- Total Fat 29.8 g
- Saturated Fat 15.8 g
- Cholesterol 82.1 mg
- Sodium 1284.4 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 0.7 g
- Sugars 2.6 g
- Protein 16.7 g
The following items or measurements are not included: