If you want to maximize the flavor of a classic corn chowder, this recipe is for you. By using bacon drippings as the base and infusing the broth with corn cobs, you achieve a rich, savory depth. Soft, broken-down potatoes further enhance the chowder, providing a creamy texture without extra thickeners.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
Why You’ll Love This Recipe
- Uses bacon drippings for an enriched base flavor.
- Corn cobs offer extra depth without additional ingredients.
- Soft potatoes contribute to a naturally thick texture.
- Adapts easily with frozen or canned corn.
Ingredients
- 4 ears of corn: Kernels for sweetness; cobs for infusion.
- 4 cups / 750g / 1.5 lb frozen or canned corn, drained: Convenient, adds bulk and flavor.
- 1 tsp butter (or oil): Starter for cooking bacon, ensuring crispy texture.
- 250g / 8 oz bacon, chopped: Provides drippings for richness and a savory crunch.
- 30g / 2 tbsp butter (use 3 tbsp if bacon is lean): Saute base; melt fully before adding garlic and onion.
- 1 garlic clove, minced: Adds aromatic depth.
- 1 small onion, diced (or half large onion): Foundational flavor; any variety works.
- 5 tbsp flour: Thickens the chowder when mixed with fat.
- 2 cups chicken broth, low sodium: Forms the liquid foundation of the chowder.
- 3 cups milk: Contributes to chowder’s creamy texture; any fat level works.
- 600g / 1.2 lb potatoes, cut into 1 cm / 2/5″ cubes: Soften and help thicken as they cook.
- 2 sprigs of thyme OR 1 tsp dried thyme: Herbaceous note for balance.
- 3/4 cup cream: Final touch for luxurious creaminess.
- 3/4 cup shallots / scallions, green part finely sliced: Fresh garnish that adds color and flavor.
- Salt and finely ground pepper, to taste: Seasoning to enhance overall flavor.
How to Make It
Step 1: Prepare Corn
Remove kernels from the cob by placing an ear of corn onto a small ramekin set inside a large bowl. Carefully slice downward with a sharp knife. Reserve the cobs for later use.
Step 2: Cook Bacon
In a large pot over medium-high heat, melt 1 teaspoon of butter. Add the chopped bacon and cook until golden brown. Remove the bacon with a slotted spoon, leaving the drippings in the pot for the next step.
Step 3: Sauté Aromatics
Lower the heat to medium. Add 2 tablespoons of butter to the bacon fat. Once melted, add minced garlic and diced onion. Cook for 2-3 minutes until the onion becomes translucent and fragrant.
Step 4: Build the Base
Sprinkle in the flour and stir continuously for about a minute to remove any raw flour taste. Gradually add chicken broth, whisking to avoid lumps. Follow with milk, stirring well.
Step 5: Simmer and Infuse
Add cubed potatoes, thyme, and broken corn cobs to the pot. Adjust the heat to achieve a gentle simmer, cover, and cook for 25 minutes. This simmer allows flavors to incorporate fully.
Step 6: Finalize Chowder
Remove the lid and discard the corn cobs. Stir in the corn kernels and continue cooking for 5 minutes. Mix in cream and bulk of bacon and scallions, saving a portion for garnish. Season to taste with salt and pepper.
Recipe FAQs
Can I make the chowder vegetarian?
Yes, swap the bacon for smoked paprika for a similar smoky depth. Use vegetable broth instead of chicken broth.
How should I store leftovers?
Cool the chowder thoroughly before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently to prevent the cream from curdling.
What if I don’t have fresh corn?
Canned or frozen corn works well and adds convenience. Just ensure it’s well-drained to maintain the chowder’s creamy texture.
