Recipe Index

Ingredients

• 4 ears of corn
• 4 cups / 1.5 lb frozen or canned corn (, drained)
• 1 tsp butter ((or oil))
• 8 oz bacon (, chopped)
• 2 tbsp butter ((use 3 tbsp if bacon is lean))
• 1 garlic clove (, minced)
• 1 small onion (, diced (or half large onion) (yellow, brown or white))
• 5 tbsp flour
• 2 cups chicken broth (, low sodium)
• 3 cups milk (low fat, or full fat)
• 1.2 lb potatoes (, cut into 2/5" cubes (about 2 large))
• 2 sprigs of thyme OR 1 tsp dried thyme
• 3/4 cup cream
• 3/4 cup shallots / scallions (, green part finely sliced)
• Salt and finely ground pepper to taste

Method

1. Stand each corn cob upright in a large bowl and slice the kernels downward, keeping the bare cobs for the pot; top up with the frozen or canned corn.
2. Fry the chopped bacon in 1 teaspoon of butter in a large pot over medium-high heat until golden, then lift it out to a paper towel-lined plate and leave its fat behind.
3. Melt the 2 tablespoons of butter in the bacon fat, add the garlic and onion, and cook for 2 to 3 minutes until the onion turns translucent.
4. Stir the flour through the onion mixture and cook it for 1 minute, stirring constantly.
5. Pour in the chicken broth and milk, add the potato cubes, thyme and the broken corn cobs, cover the pot, and simmer for 25 minutes until the potato is very soft.
6. Fish out the corn cobs, add the corn kernels, and cook for 5 minutes more until the corn is tender.
7. Stir in the cream along with three-quarters of the bacon and scallions, season the chowder with salt and finely ground pepper, and ladle it into bowls topped with the remaining bacon and scallions.

Prep: 15 min · Cook: 35 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data