The Best Corn Chowder Recipe
I think my favorite cooking and baking blog of all time has to be NatashasKitchen.com. Natasha is just the best cook and so many people rave about her awesome recipes. Most things are from scratch with real, whole ingredients. I think that is why her recipes are so awesome--when food is made from scratch with an extra dose of love you can just tell :)
Today I wanted to share one of my very favorite recipes of hers as we are nearing the end of summertime when fresh corn is abundant, whether in your garden or in the supermarket. I have posted before about Natasha’s deliciously sweet pressure cooker corn on the cob, which is kind of unique because she has you add heavy cream and butter right to the pot where it is cooking, which really draws out the natural sweetness of the corn. I highly recommend you check out that recipe on her blog if you want to try a different way to make corn on the cob.
Today’s recipe for this corn chowder is really cool because you of course use the fresh kernels from the corn, but you also use the stripped cobs to make a corn stock, which really allows you to get the most flavor from the corn on all sides. (if you happen to make her corn on the cob recipe where you cook it in the cream, I think with a bit of experimentation, this could be used as a base for this soup as well, since it has all that infused corn and cob flavor from pressure cooking the ears of corn).
The first step for the chowder is of course to shuck the corn and get the silk off. A little hack for getting the silk off the corn in just a few seconds is to simply use a clean toothbrush or other firm kitchen brush to gently brush the silk off the kernels. After the ears of corn are ready to go, cut the kernels from the cob and set aside. Place the stripped cobs in a stockpot with the cream, chicken broth and milk to simmer and create a beautiful, flavorful corn stock as you get the rest of the ingredients for the chowder ready. You will cook a few strips of bacon until they are crispy, then set aside. Sauté chopped carrots, onions and celery in the bacon fat until the onion is soft, about 7-8 minutes. Finally, add chopped potatoes, corn kernels, seasonings and the corn broth with the cobs removed to the stockpot and simmer until the potatoes are tender, about 10-15 minutes. Top with chopped bacon bits and chopped chives and voila!--best way to use fresh corn ever!
What is your favorite way to eat fresh corn on the cob? I mean, it’s really hard to beat regular corn on the cob with plenty of butter and salt, but I just really love a good chowder! This recipe is a perfect way to feed a crowd on a cool summer night.
4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
4 ounces (4 slices) bacon, chopped
1 large onion finely diced (1 1/2 cup)
1 large carrot cut into 1/4" dice (1 cup)
3 stalks celery finely diced (1 cup)
1 pound yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
2 3 teaspoons 2-3 sea salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper or to taste
2 tablespoons chives chopped, to garnish
Directions:
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Today I wanted to share one of my very favorite recipes of hers as we are nearing the end of summertime when fresh corn is abundant, whether in your garden or in the supermarket. I have posted before about Natasha’s deliciously sweet pressure cooker corn on the cob, which is kind of unique because she has you add heavy cream and butter right to the pot where it is cooking, which really draws out the natural sweetness of the corn. I highly recommend you check out that recipe on her blog if you want to try a different way to make corn on the cob.
Today’s recipe for this corn chowder is really cool because you of course use the fresh kernels from the corn, but you also use the stripped cobs to make a corn stock, which really allows you to get the most flavor from the corn on all sides. (if you happen to make her corn on the cob recipe where you cook it in the cream, I think with a bit of experimentation, this could be used as a base for this soup as well, since it has all that infused corn and cob flavor from pressure cooking the ears of corn).
The first step for the chowder is of course to shuck the corn and get the silk off. A little hack for getting the silk off the corn in just a few seconds is to simply use a clean toothbrush or other firm kitchen brush to gently brush the silk off the kernels. After the ears of corn are ready to go, cut the kernels from the cob and set aside. Place the stripped cobs in a stockpot with the cream, chicken broth and milk to simmer and create a beautiful, flavorful corn stock as you get the rest of the ingredients for the chowder ready. You will cook a few strips of bacon until they are crispy, then set aside. Sauté chopped carrots, onions and celery in the bacon fat until the onion is soft, about 7-8 minutes. Finally, add chopped potatoes, corn kernels, seasonings and the corn broth with the cobs removed to the stockpot and simmer until the potatoes are tender, about 10-15 minutes. Top with chopped bacon bits and chopped chives and voila!--best way to use fresh corn ever!
What is your favorite way to eat fresh corn on the cob? I mean, it’s really hard to beat regular corn on the cob with plenty of butter and salt, but I just really love a good chowder! This recipe is a perfect way to feed a crowd on a cool summer night.
Corn Chowder
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights. Author: Natasha of NatashasKitchen.com
Prep time:
Cook time:
Serving size: 8
Calories per serving: 251
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 251
4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
4 ounces (4 slices) bacon, chopped
1 large onion finely diced (1 1/2 cup)
1 large carrot cut into 1/4" dice (1 cup)
3 stalks celery finely diced (1 cup)
1 pound yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
2 3 teaspoons 2-3 sea salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper or to taste
2 tablespoons chives chopped, to garnish
Directions:
How to Make Corn Stock:
Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Source: natashaskitchen.com
Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Source: natashaskitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.flickr.com
- www.natashaskitchen.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
