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Corn Chowder


Lots of slicing and dicing but definitely worth it. Bake up a loaf of bread and you have a hearty cold weather meal.

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  • 2 *2 10oz pkgs frozen kernel corn
  • 2 *2 tbls vegetable oil
  • 2 *2 oz (2 strips) bacon cut crosswise into 1/4" strips
  • 3 *3 tbls unsalted butter
  • 2 *2 medium leeks, white and green parts, finely chopped
  • 1 * 1 lg celery stalk, cut into 1/4" pieces
  • 2 *2 medium garlic cloves, minced
  • *pinch cayenne pepper
  • 2 *2 tbls flour
  • 4 *4 cups chicken stock or canned low sodium chicken broth
  • 1 *1 bay leaf
  • 2 *2 medium potatoes, cut into 1/2" dice
  • 1 *1 teas chopped fresh thyme leaves
  • 1 *1 cup heavy cream


Servings 4


Step 1

1. Adjust oven rack to top position and heat broiler. Toss 4 scant cups of corn with 1 tbls oil and salt and pepper to taste in a large bowl. Spread corn out evenly over large baking sheet. Broil, stirring occasionally, until corn begins to brown, about 7 to 10 minutes. Remove from oven and set aside. Allow remaining scant 1 cup corn to partially thaw, about 10 minutes. Process in food processor until very fine, about 15 seconds. Reserve.

2. Cook bacon in large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Remove bacon with slotted spoon and set aside. Pour off all bacon fat.

3. Melt butter in empty Dutch oven, still over medium heat. Add leeks and saute unti very soft, about 7 minutes. Add celery and cook for another 5 minutes, or until soft. Add garlic and cayenne; saute until fragrant, about 1 minute. Stir in flour with wooden spoon. Cook for 2 minutes.

4. Add stock slowly, whisking constantly to thin flour-butter mixture. Add bay leaf and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, 10 - 12 minutes. Add roasted corn, processed corn,a nd thyme; let soup simmer over medium-high heat for 5 minutes.

5. Stir in cream and return to simmer. Add bacon and salt and pepper to taste. Remove bay leaf. Serve hot.


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