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–+ servings
A green bowl of farm fresh corn chowder.

Farm Fresh Corn Chowder

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 268kcal
Author: Kris Longwell
This Farm Fresh Corn Chowder will just make you smile. Make it in the summer when you can get corn fresh from the farm, or even in the colder months, when you can use frozen corn. Either way, It's just so good. Of course, the homemade chicken stock brings it to incredible heights. So amazingly good!
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Ingredients

  • 4 ears fresh yellow sweet corn have an extra on hand, just in case
  • 6 slices thick cut bacon cut into ½-inch dice
  • 2 tablespoon unsalted butter
  • 1 medium yellow onion diced
  • ½ large red pepper cut into ½-inch dice
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon ground cumin
  • 4 Yukon gold potatoes peeled and cut in ½-inch dice
  • 3 cups chicken stock
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon cornstarch stirred and dissolved into 2 tablespoon of water
  • ¾ cup heavy cream
  • 2 tablespoon chives minced, for garnish

Instructions

  • Husk the corn and remove the silk.
  • Cut the kernels from the cobs into a bowl. This should give you a couple cups of corn.  Set a handful aside for garnish. 
  • Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  • Pour off all but 1 to 2 tablespoons of the bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, bell pepper, thyme, and cumin and sauté, stirring occasionally for about 8 minutes - until onions and peppers are soft.
  • Add the corn kernels, potatoes, and stock.  Turn up the heat, cover, and boil, for 10 minutes.
  • Carefully remove the lid, and then use the back of your spoon to smash some of the corn kernels and potatoes against the side of the pot.
  • Reduce the heat to medium and add the salt and pepper.
  • Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  • As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  • Taste, and adjust the seasoning if necessary.
  • Remove from heat and allow the flavors to meld for about an hour.
  • When ready to serve, reheat the chowder over low heat, but don't let it boil.
  • Ladle into bowls and sprinkle with chopped chives and reserved corn kernels. 

Video

Nutrition

Calories: 268kcal