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Corn Chowder v2

A creamy, hearty corn chowder with potatoes, bacon, and fresh herbs.

cornsoupbaconcomfort food
One of 2 versions of Corn Chowder
Illustration of Corn Chowder v2
Illustration

Ingredients

  • 4 cups heavy cream
  • fresh chives, optional garnish
  • white pepper, optional
  • salt and freshly ground black pepper
  • 1/2 cup chopped fresh parsley leaves, reserve for serving
  • 12 ears fresh corn
  • 8–10 oz salt pork, diced (or use thick-cut bacon for smokier flavor)
  • 4 cloves garlic, minced
  • 12 sprigs fresh thyme, leaves only
  • 2 bay leaves, optional
  • 1/2 cup all-purpose flour
  • 12 cups vegetable stock
  • 2 tbsp extra-virgin olive oil, plus more for finishing
  • 4 Idaho potatoes, peeled and diced
  • 2 medium onions, diced
  • 4 tbsp butter

Steps

1Prep the corn

  1. Cut the kernels from the 12 ears fresh corn.
  2. Scrape the cobs with the back of a knife to release the corn milk.
  3. Reserve the kernels and corn milk separately.

2Render the pork

  1. In a large soup pot over medium‑low heat, cook the diced 8–10 oz salt pork until fat is rendered and pork is lightly crisp.
  2. Remove pork pieces and reserve for garnish, leaving about 2 tbsp fat in the pot.

3Build flavor base

  1. Add 4 tbsp butter to the pot.
  2. Add 2 tbsp extra‑virgin olive oil to the pot.
  3. Stir in the 2 medium onions, diced.
  4. Add the 4 cloves minced garlic.
  5. Add the 12 sprigs fresh thyme leaves only.
  6. Add the 2 bay leaves (optional).
  7. Cook gently until onions are soft and translucent, about 8–10 minutes.

4Thicken

  1. Sprinkle 1/2 cup all‑purpose flour over the vegetables and stir to coat.
  2. Cook 1–2 minutes to remove raw flour taste.

5Add liquids and potatoes

  1. Stir in the 12 cups vegetable stock; bring to a boil.
  2. Add the 4 cups heavy cream.
  3. Add the 4 peeled and diced Idaho potatoes.
  4. Bring to a boil and boil hard about 7 minutes until potatoes start to break down and thicken the chowder.

6Add corn

  1. Stir in the reserved corn kernels and corn milk.
  2. Season with salt, black pepper, and a pinch of white pepper if desired.
  3. Reduce heat to a gentle simmer; cook 10–12 minutes until corn is tender.

7Finish

  1. Remove bay leaves.
  2. For a creamier chowder, blend 1–2 cups with an immersion or countertop blender and return it to the pot.
  3. Stir in the 1/2 cup chopped parsley just before serving and drizzle with a little olive oil.

8Serve

  1. Ladle into bowls.
  2. Top with the crispy salt‑pork bits and garnish with parsley or chives.

Corn Chowder: 2 versions

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  1. 1
    Corn Chowder v2This one
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  2. 2
    Corn Chowder (Original)
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