Recipe by minnie chef
This is the best corn chowder I've had. My aunt made it for Thanksgiving several years ago, and still remembering it I looked up the recipe. It calls for fresh corn on the cob, but canned or frozen will do the trick, just ignore the reserved cob part. Note: this recipe is fairly corn-dense, so if you want yours soupier, use less corn.
- 4 bacon, slices minced
- 1 yellow onion, chopped
- 6 cups milk
- 2 russet potatoes, peeled and diced
- 12 ears corn, kernels removed or 8 cups corn
- 6 leftover corn cobs, reserved
- 1⁄4 cup fresh chives, chopped
- salt, to taste
- cayenne pepper, to taste
Directions See How It's Made
- In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
- Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer’s instructions.
- Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
- (Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
- Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.