Description
A creamy and comforting corn chowder rich in protein, perfect for everyday family dinners.
Ingredients
Scale
- 4 cups chicken broth
- 1 ½ cups milk
- 1 cup heavy cream
- 4 cups corn kernels (from 4–5 ears corn), reserve cobs for stock
- 4 oz (4 slices) bacon, chopped
- 1 large onion, finely diced (about 1 ½ cups)
- 1 large carrot, diced ¼″ (about 1 cup)
- 3 stalks celery, finely diced (about 1 cup)
- 1 lb Yukon potatoes (3 medium), peeled and sliced ¼″
- 2–3 tsp sea salt, or to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, or to taste
- 2 Tbsp chopped chives, for garnish
Instructions
- Make the corn stock: Simmer the corn cobs in broth, milk, and cream for 20 minutes. Remove cobs with tongs.
- Sauté the bacon: Cook the bacon in a Dutch oven until golden and crispy. Remove bacon and keep the fat.
- Veggie base: Sauté onion, celery, and carrot in the bacon fat for 7–8 minutes.
- Build the chowder: Add potatoes, corn, salt, pepper, and cayenne. Pour in corn stock, bring to a gentle boil, then simmer until potatoes are tender (about 10–15 minutes).
- Finish and serve: Ladle chowder into bowls, sprinkle with crispy bacon and chives.
Notes
For extra creaminess, blend ¼ of the soup and stir it back in. You can also use frozen or canned corn when fresh isn’t available.
- Prep Time: 10
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 321
- Sugar: 6g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg