I watched Mark Bittman prepare this corn chowder on the Today Show one morning and with all the fabulous corn at the farmer’s market right now, I couldn’t wait to try it.
One unique step that he does that adds tons of flavor to the broth, is boil the corn cobs in the water. My corn was very sweet, so I added some cheyenne pepper to balance out the sweetness of the corn.
I also wanted to make it more filling, so I added some diced potatoes and bacon. I generally have Hormel precooked bacon slices from Costco in my freezer and that makes it easy to add bacon to soups, sandwiches, eggs, burgers … doesn’t almost everything taste better with bacon.
This is a perfect soup for the end of summer and our cooler nights. I use 1% milk and it still had a rich, creamy texture that you expect from a chowder. Enjoy!
Fresh Corn Chowder
- 6 ears fresh corn
- 1 medium potato diced
- 4 slices bacon cooked and diced
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 1 /2 cup chopped onion
- 1 /8 teaspoon ground red pepper cayenne
- 1 /4 cup all-purpose flour
- 4 cups milk or half-and-half
- Shuck the corn. Stand each ear up in a bowl and use a knife to scrape off the kernels.
- Put the corncobs and 2 cups water in a large pot with a tight-fitting lid over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook, checking occasionally, for about 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them and save the corncob broth.
- Put the butter or oil in a large, deep pot over medium-high heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour.
- Cook, stirring constantly with a whisk or a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw, just a couple of minutes. Add the milk and the reserved corncob broth and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes.
- Stir in the cayenne pepper, corn kernels, diced potatoes and bacon and bring to a boil, then lower the heat so that the soup bubbles gently.
- Cook, stirring occasionally, until the potato is tender and the soup has thickened, 10 to 15 minutes. Taste, adjust the seasoning, and serve.
This is my favorite recipe for corn chowder but I’d love to double the recipe and freeze it. Can it be frozen??
Thanks Mary – glad to hear you love it! I often freeze this soup in individual portions to reheat for lunches another day. The potatoes get a little soft but it reheats well. If you remember, put it in the fridge to thaw overnight.
Best corn chowder I have ever made! I’m thinking of adding some chopped clams to a future batch, and there will definitely be future batches!
Thanks Laurie! I haven’t made it in a while and now is the perfect time. Clams would be a great addition.
I made this and it was declicious. I used wheat flour and fat free half and half. It was awesome!
Hi Cathy – So glad you enjoyed it! The fat free half and half is a great way to cut calories. I’ll have to try it with that soon. Thanks!
Best corn chowder I’ve ever eaten. I’d never made corn chowder and I don’t like the packaged corn chowder. The corn was fresh from our garden, and it had the same sweet, yummy taste we get munching off the cob. Thganks !
I haven’t had any fresh corn yet this year. Thanks for reminding me what a great, versatile recipe this is. So glad your hubby enjoyed it.
I made this today I didn’t have half and half so used 2 cups whipping cream and 2 cups milk.. for chicken broth I used bullion.. and bacon bits were the real ones from hormel that come in the bag.. Was a hit with hubby…
This looks great, Barbara. I love chowders especially with bacon.
Sarah, Maison Cupcake
My mom used to make a chowder recipe when I was younger but I had totally forgotten about it until now, it really isn’t something you see in the UK but I cannot think of a reason why. Thanks for the reminder!
bake in paris
I love the addition of potatoes and bacon to the corn chowder. One to make the soup richer and creamier, the other makes it so fragrant. Just love this recipe. It is especially suitable for the rainy season here right now..
Sawadee from bangkok,
Beautiful corn chower. I’ve never made corn chower and I’m wondering why. Yours looks so inviting. Did you buy Mabey corn by any chance?