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Fresh Corn Chowder


Be sure to use fresh corn on the cob.

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Rate this recipe 5/5 (2 Votes)


  • 6 ears corn, husk and silk removed
  • 4 slices hickory smoked bacon, chopped
  • 2 celery ribs, diced
  • 1 medium yellow onion, chopped
  • 2 russett potatoes, peeled and diced
  • 4 1/2 cups whole milk
  • 1 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1 T unsalted butter


Servings 6
Preparation time 25mins
Cooking time 60mins


Step 1

Cut kernals from corn cobs, reserving cobs. You should have about 4 cups of kernals.

In 6 qt saucepot cook bacon over medium heat 7-10 minutes or until browned, stirring occassionally. Add celery and onion and cook 7-10 minutes or until tender stirring occassionally.

Add potatoes, milk and reserved corncobs; heat to boiling over high heat.. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Discard corncobs, stir in kernals, salt & pepper. Cook 5-7 minutes or until corn is tender.

With slotted spoon, transfer 1 1/2 cups vegetable solids to blender; puree until smooth. Return pureed vegetables to soup. Add butter and stir until melted.

Ladle chowder into soup bowls and serve.


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