Corn Chowder

Recipe by Jeff Hixson




  • Husk the corn.
  • Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
  • Cut the kernels from the cobs and place in a bowl.
  • You should have about 2 cups.
  • Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
  • Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  • Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
  • Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
  • Some of the potatoes will have broken up, but most should retain their shape.
  • Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
  • Reduce the heat to medium and season the chowder with salt and pepper.
  • Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  • As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  • Adjust the seasoning if necessary.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
  • Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls and sprinkle with the chopped chives.