Mom's Corn Chowder

Fran Murray

By
@franmurray

I LOVE a good bowl of corn chowder.This recipe is easy and fairly quick. I also love to add hatch green chilies and chicken for a nice main dish!


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Rating:

Serves:

4 to 6

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

6
ears of corn
2
15-oz cans whole kernel corn, drained
5 c
low-sodium chicken broth
8 slice
bacon, chopped fine
1 medium
yellow onion, chopped
salt and pepper
1 lb
red potatoes, scrubbed and cut into 1/2-inch dice
1 c
heavy cream
4
scallions, sliced thin

Directions Step-By-Step

1
PREP CORN: Cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
2
SAUTE VEGETABLES: Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, 1/2 teaspoon salt and 1/4 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
3
FINISH SOUP: Add potatoes, corn puree, remaining broth, and reserved corncobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions and reserved bacon. Season with salt and pepper. Serve.
4
Soup can be refrigerated in airtight container for 3 days.

About this Recipe

Course/Dish: Chowders, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Hashtags: #corn, #corn chowder, #soup