Corn Chowder Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Corn Chowder" recipe we have found so far.

Corn Chowder
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

  • 6 cups corn kernelsabout 7 cobbs, divided
  • 3 cups chicken broth(720ml) or chicken stock, divided
  • 4 slices bacon(95g, 3 ¼ ounces) ½-inch pieces
  • 1 cup diced yellow onion(145g, 5 ounces), ¼-inch dice
  • ¼ cup diced carrots(65g, 2 ¼ ounces), ¼-inch dice
  • ¼ cup diced celery(65g, 2 ¼ ounces), ¼-inch dice
  • 2 teaspoons minced garlic(8g)
  • 1 teaspoon chopped thyme
  • ½ pound russet potatoes(about 1 ½ cups, 227g, 8 ounces) peeled and cut into ½-inch dice
  • ½ pound red potatoes(about 1 1/2 cups, 227g, 8 ounces) cut into ½-inch dice
  • 1 cup whole milk(240ml)
  • ¾ teaspoon kosher salt(4g)
  • ¼ teaspoon black pepperas needed for seasoning
  • 1 bay leaf
  • ½ cup half-and-half(120ml)
  • 1 tablespoon minced parsley(4g)

Instructions

  • Cut the kernels off the cob and then use a spoon to scrape the excess pulp. Transfer to a medium bowl.
  • Add 4 cups of corn kernels and 2 cups chicken broth to a blender. Process until smooth, 1 minute on medium speed.
  • Add bacon to a large dutch oven or pot. Heat the pot over medium heat, cook and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
  • Add onions, carrots, and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.
  • Add garlic and thyme, cook until fragrant, 30 seconds.
  • Add the remaining 2 cups of corn kernels and saute for 1 minute.
  • Add potatoes, corn puree, 1 cup of chicken broth, milk, salt, pepper, and bay leaf.
  • Bring soup to boil, and then reduce to a simmer. Stir every few minutes and cook until potatoes are fork-tender, about 20 minutes.
  • Turn off the heat and discard bay leaf. Stir in the half-and-half and parsley.
  • Taste the corn chowder and season with more salt and pepper as desired.
  • Divide the soup into serving bowls. Top with crispy bacon and parsley.

Nutrition Facts

Calories 237                             Calories from Fat 81
                                                           % Daily Value*
Fat 9g                                                              14%
Saturated Fat 3g                                          15%
Cholesterol 16mg                                         5%
Sodium 874mg                                           36%
Potassium 610mg                                       17%
Carbohydrates 36g                                     12%
Fiber 4g                                                          16%
Sugar 7g                                                           8%
Protein 8g                                                     16%
Vitamin A 841IU                                          17%
Vitamin C 14mg                                           17%
Calcium 74mg                                               7%
Iron 1mg                                                          6%
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