Creamy Corn Chowder

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🌽 Creamy Corn Chowder Ingredients- I added some chicken for extra protein.

Corn Stock

• 4 cups chicken broth

• 1½ cups milk

• 1 cup heavy cream

• Corn cobs (from fresh corn)

Chowder

• 4 cups corn kernels (from 4–5 ears of corn)

• 4 oz bacon, chopped

• 1 large onion, finely diced

• 1 large carrot, diced

• 3 stalks celery, finely diced

• 1 lb Yukon gold potatoes, peeled and thinly sliced

• 2–3 tsp sea salt, to taste

• ¼ tsp black pepper

• ¼ tsp cayenne pepper (optional)

• Chopped chives, for garnish

⸻

Instructions

1. Make the Corn Stock

Cut corn kernels from cobs and set aside. Place bare cobs in a stockpot with chicken broth, milk, and heavy cream. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes. Remove and discard cobs.

2. Cook the Bacon

In a large Dutch oven, cook bacon over medium-high heat until crispy. Remove and set aside.

3. Build the Chowder

In the same pot, add onion, carrot, and celery to bacon fat. Cook uncovered until softened, about 7–8 minutes.

4. Simmer

Add potatoes, corn kernels, salt, pepper, and cayenne. Pour in corn stock. Bring to a light boil, then simmer uncovered for 10–15 minutes, or until potatoes are tender.

5. Serve

Taste and adjust seasoning. Ladle into bowls and garnish with reserved bacon and chopped chives. #CornChowder

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