Corn Chowder Recipe
This easy and classic old fashioned fresh corn and potato chowder recipe is sure to please. Simple ingredients to make that fresh corn off the cob shine. Thickens naturally with the starch from the potatoes and corn.
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Servings: 8
Equipment
- 1 dutch oven or large soup pot
- 1 blender or chopper
Ingredients
- 5 strips bacon, finely diced
- 1 red bell pepper, seeded and diced
- 1 small yellow onion, diced
- 3 cups fresh corn off the cob, (usually takes 5 ears shaved)
- 3 medium russet potatoes, peeled and cubed may use gold or white potatoes
- 1 ¾ cups chicken or vegetable broth (or a 14.5 oz. can)
- 1 teaspoon garlic salt
- 1 ½ cups heavy whipping cream or Half & Half
Instructions
- Prep all of the ingredients as listed. (Dicing the bacon and vegetables)
- Place the diced bacon in a 6 Qt. Dutch oven or large soup pot. Sauté over Medium heat until crispy. Remove and drain on a paper towel. Set aside.
- In the same pot, with the bacon fat, add bell pepper and onion. Sauté until just tender, about 5 minutes.
- Add 2 cups ONLY of the corn (reserve 1 cup) and potatoes. Stir.
- Add chicken broth and garlic salt, cover and cook 30 minutes on Medium heat.
- Reduce heat to Medium-Low. Pour remaining 1 cup of corn into blender or food chopper/processor, along with ¾ cup cream. Pulse until smooth. Pour into the pot. Add the cooked bacon back into the pot along with the remaining cream. Continue cooking uncovered and stir regularly, about 20 minutes.
- When soup is thick like chowder, it's ready! Reduce to simmer before serving. Serves 6-8 depending on size of serving bowl.
Video
Notes
Optional Topping: Cooked Bacon Crumble or Snipped Chives. Season with black pepper if desired.