Soups & Salads · American
Corn Chowder
Cook Now834kcal27.9g protein41.4g fat101g carbs~$3.35/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
No alcohol
Contains: gluten, dairy
Ingredients
Servings:
| 4 slice | bacon (chopped) |
| 1 tbsp | butter |
| 1 unit | onion (diced) |
| 1 unit | celery (diced) |
| 2 tbsp | flour |
| 3 cup | corn (4 ears, kernels cut, cobs kept) |
| 1 lb | potatoes (yukon, 1/2-inch dice) |
| 3 cup | chicken stock |
| ½ cup | heavy cream |
| 1 tsp | thyme (leaves) |
| 1 tsp | salt |
| ¼ tsp | black pepper |
| 1 tbsp | chives (sliced)optional |
Method
- fry6 minmedium, until crispbacon, set aside to top the bowls, fat kept — chowder's smoke and salt ride in on this fat; the butter joins it only because four slices rarely render quite enough
- sweat6 minmediumonion + celery in the fat until soft, then flour stirred one minute — a light roux, just enough that the milk and cream hold to the spoon instead of splitting thin
- simmer15 minmedium-low, cobs in the pot+ stock + potatoes + thyme + the stripped cobs — the cobs steep like bones in a stock, giving up the milky heart of the corn; they come out before the next step, having done more for the chowder than any cube ever could
- simmer8 mingentle, kernels incobs out, kernels in until just tender — sweet corn is barely cooked corn; boiled long it goes starchy and dull, which is why the kernels enter last
- mash2 minin the pot, lightlya few strokes against the side, crushing some potato and corn — the released starch is the body; a chowder is thickened by its own contents, and a fully blended one has stopped being chowder
- season3 minlow, off the boil+ cream + salt + pepper warmed through without boiling — cream boiled in a corn-sweet, slightly acidic pot can fleck; below the boil it just enriches. Bacon and chives on top at the bowl