Corn Chowder Recipe

To try

Servings: 8 · $3/serving · Active: 15 min · Total: 45 min ·

corn-chowdercandidateto-trysoupleftovers

Notes

Imported from structured recipe metadata on 2026-08-06T09:01:49-04:00.
Image saved locally at /images/corn-chowder-recipe.jpg.
Added as a to-try late-summer corn option from the validated Natasha's Kitchen source list; should make easy leftovers.

Quantity	Unit	Item	Section	Pantry?
4	cups	chicken broth	Canned soup/broth/crackers	no
1 1/2	cups	milk	Dairy & Eggs	no
1	cup	heavy cream	Dairy & Eggs	no
4	cups	corn kernels (from 4-5 ears corn) (reserve cobs for stock*)	Canned soup/broth/crackers	no
4	oz	(4 slices) bacon, chopped	Meat & Seafood	no
1	large	onion (finely diced (1 1/2 cup))	Produce	no
1	large	carrot (cut into 1/4" dice (1 cup))	Produce	no
3		stalks celery (finely diced (1 cup))	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	lb	Yukon potatoes (3 medium, peeled and cut into 1/4" thick pieces)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
		2-3 tsp sea salt (or to taste)	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	tsp	black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	tsp	cayenne pepper (or to taste)	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
2	Tbsp	Chives (chopped, to garnish)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no

Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.