Warm up with a hearty bowl of this Bacon Corn Chowder using fresh corn on the cob when it's available or frozen corn to get this delicious meal on the table FAST year round!
Course main, Main Course, Soup
Keyword bacon, chowder, corn, corn on cob, eating seasonally, fall, no food waste, soup, stew, summer
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Tristin Rieken
4 - 6earscorn on the cob
¼teaspoondried thymeor about 1 tablespoon fresh
2mediumscallionssliced whites and greens separated
2mediumyukon gold potatoesor russet, peeled and cubed
1cupwhole milkor cream
salt and Pepperto taste
1small leekrinsed and sliced
While bacon is still cold chop into roughly ½ wide slices.
Bring chicken stock to a simmer with 2 cups of water in a large stockpot.
Meanwhile, stand corn on end in a large bowl and cut kernels from corn cobs. The 4 ears should yield about 1/2 cup kernels each for 2 cups total.. Scrape cobs with the back of a knife to remove the sweet inner pieces and add this and any juice to the bowl. Then place cobs in simmering stock mixture.
In a large pot brown bacon over medium heat. When crispy and most of the fat has rendered place bacon bits to the side and remove all but 3 tablespoons grease. Add butter, onion, thyme, leeks and scallion whites and ¼ teaspoon salt. Sauté until softened, about 5 minutes. Add the celery and garlic and sprinkle the flour over cooking until flour is lightly browned, about 3 minutes.
Meanwhile, strain corn cobs from stock into a large measuring bowl and add water to bring back to 6 cups total as some may have boiled down and reduced.
Increase heat to medium high and slowly add strained stocked, scraping up any flavorful bits off the bottom while it deglazes. After all broth is added and the mixture comes to a boil add the fresh corn and potatoes and simmer over medium low until potatoes are tender, about 12 minutes.
Reduce heat to medium, add milk and ½ of the bacon bits, reserving the rest for topping the bowls. Season to taste with salt and pepper and serve topped with scallion greens, remaining bacon bits and and garnished with fresh thyme, if desired.
will keep refrigerated for up to 4 days or frozen up to 3 months