Prep 20 mins
Cook 20 mins
A nice spicy corn chowder. Serve with homemade cornbread.
- 4 cups corn (fresh or frozen)
- 1⁄2 lb bacon, cooked and crumbled
- 3 cups diced onions
- 1 teaspoon celery salt
- 1⁄2 teaspoon cayenne pepper (optional)
- 2 minced garlic cloves
- 1 bay leaf
- 3 cups peeled diced russet potatoes
- 8 cups chicken stock (or more)
- 1 cup milk
- 1 cup heavy cream
- In a large saucepan, cook the bacon over medium-high heat until crispy and the fat is rendered.
- Add the onions, celery salt, and cayenne, and cook until onions are soft.
- Add the garlic and bay leaf and cook, stirring, for 30 seconds.
- Add the potatoes and drained corn, and cook, stirring, for 1 minute.
- Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.
- Add the milk and cream, and simmer for 5 minutes.
- Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground black pepper.
Very good flavor, but I would not put as much stock in next time, I wanted it thicker. I added a roux to thicken and only added 1/2 cup cream. I will make this again.
This was just the comfort food I needed tonight. This is the best corn chowder I've ever had. Thank you!