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Ingredients
Scale
- 8 ears fresh corn
- 8 cups water
- 2 parmesan rinds (about 2–3 ounces)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 6 slices thick-cut bacon (cut into 1/2 inch strips)
- 1 large yellow onion (diced, about 2 cups)
- 1 cup diced celery (about 2 ribs)
- 2 pounds Yukon Gold potatoes (cut into 1/2 inch cubes, about 6 cups)
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups heavy whipping cream (1 pint)
- 1 pinch cayenne pepper (optional)
- Salt and pepper to taste
- Fresh-cut chives for garnish
- Oyster crackers for garnish
Instructions
- Cut kernels off corn cobs; set aside cobs.
- Cook corn cobs in water with parmesan rinds, bay leaf, thyme, and marjoram for 45-60 minutes.
- Strain the broth and discard solids.
- Cook bacon in a pot until crispy; transfer to a paper towel, leaving fat in the pot.
- Sauté onions, celery, and potatoes in bacon fat for 8-10 minutes.
- Add minced garlic and cook for another minute.
- Sprinkle flour, stir for 2 minutes, then gradually add heavy cream while stirring.
- Mix in corn broth until smooth.
- Stir in corn kernels, cayenne, and half of the bacon; simmer for 15-20 minutes.
- Season with salt and pepper, then serve topped with remaining bacon, chives, and oyster crackers.
Notes
Using fresh corn enhances flavor significantly.
For a vegetarian version, substitute vegetable broth and omit bacon.
Adjust chowder thickness with extra cream or broth as desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 345
- Sugar: 6
- Sodium: 620
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 7
- Cholesterol: 45