4 hrs 30 mins
minnie chef's Note:
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.
My Private Note
batch c ...
Units: US | Metric
- 1In 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.
- 2Pour 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.
- 3Add 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.
- 4Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
- 5(Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
- 6Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.
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Nutritional Facts for Williams-Sonoma Corn Chowder
Serving Size: 1 (432 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 474.0
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 6.0 g
- Cholesterol 34.1 mg
- Sodium 164.5 mg
- Total Carbohydrate 84.9 g
- Dietary Fiber 8.4 g
- Sugars 8.8 g
- Protein 17.5 g
The following items or measurements are not included: