Name: Corn Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 tablespoon butter -; 1 strip bacon, or 1 teaspoon bacon fat -; 1/2 large yellow onion, chopped (about 3/4 cup) -; 1/3 cup diced red bell pepper -; 1/2 cup small diced carrot -; 1/2 cup small diced celery -; 4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob) -; 1 bay leaf -; 4 1/2 cups milk, whole or low fat -; 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups) -; 3 teaspoons of Kosher salt -; 1/2 teaspoon freshly ground black pepper -; 1 teaspoon fresh thyme leaves -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Corn Chowder

1. 1 tablespoon butter -

2. 1 strip bacon, or 1 teaspoon bacon fat -

3. 1/2 large yellow onion, chopped (about 3/4 cup) -

4. 1/3 cup diced red bell pepper -

5. 1/2 cup small diced carrot -

6. 1/2 cup small diced celery -

7. 4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob) -

8. 1 bay leaf -

9. 4 1/2 cups milk, whole or low fat -

10. 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups) -

11. 3 teaspoons of Kosher salt -

12. 1/2 teaspoon freshly ground black pepper -

13. 1 teaspoon fresh thyme leaves -

How to cook deliciously - Corn Chowder

1. Stage

Cook the bacon: Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.

2. Stage

Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.

3. Stage

Add corn cobs and bring to a simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

4. Stage

Add potatoes: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

5. Stage

Finish the soup: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste. Did you enjoy this recipe? Let us know with a rating and review!