Corn Chowder

with corn from the farm.

Adapted from’s recipe for Corn Chowder

I loved this soup. It tasted so fresh, hearty, warm, and healthy. The fresh corn made a gave the soup a subtle sweetness that was perfect with the carrots and potatoes.

4 ears fresh sweet corn, cut corn off the cob. Keep the bare cobs as they will be used to flavor the soup
1 slice bacon, chopped
1 green pepper, chopped small
1/2 yellow onion, chopped
2 Yukon potatoes, peeled and cubed
2 carrots, peeled and sliced
2 stalks celery, sliced
2 cups whole milk
1/2 chicken bouillon or 1/2 t. chicken stock paste
salt and pepper
4 springs fresh thyme
optional: chicken or shrimp ( I chopped up one small chicken breast)

Blanch potatoes, by cooking in boiling water for about 5 minutes. Toss potatoes into an ice water bath.
Meanwhile, in a soup pot, add bacon and cook for about 5 minutes. Add onions, carrots, celery and peppers. Cook until tender, about 7 minutes. Add salt and pepper, milk, 1 1/2 cups potato water from ice bath,  chicken stock paste, corn and cobs. Bring to a boil, then reduce heat and simmer for 30 minutes. Add potatoes and fresh thyme. Cook for 5 minutes. Remove cobs and thyme stems. Serve warm.

One comment

  1. It’s destiny, I am supposed to make a chowder this week. Saw one on Barefoot Contessa and now this. I think I will try yours, it has yummier stuff in it than the recipe I have.

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