Menu Enter a recipe name, ingredient, keyword...

Fresh Corn Chowder

By

Be sure to use fresh corn on the cob.

Google Ads
Rate this recipe 5/5 (2 Votes)

Ingredients

  • 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

Details

Servings 6
Preparation time 25mins
Cooking time 60mins

Preparation

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.

‚Äč

You'll also love

Review this recipe

CORNFLAKE MACAROONS BBQ Cornbread Casserole