Corn Chowder

Total Time:
1 hr 30 min
40 min
50 min

6 to 8 servings

  • 4 slices bacon, sliced to 1/4-inch pieces
  • 1 tablespoon butter
  • 3 cloves garlic, roughly chopped
  • 2 stalks celery, medium dice
  • 1 medium carrot, medium dice
  • 1 onion, medium dice
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 cups homemade or low-sodium chicken stock
  • 4 ears corn, kernels removed or 12 ounces frozen corn kernels
  • 1 medium baseball-size red potato, medium dice
  • 1 teaspoon chopped fresh thyme
  • 2 cups whole milk
Watch how to make this recipe.
  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.

  • Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

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