Corn Chowder

Soups & Stews | May 13, 2016 | By

Pick up some fresh corn and make this soup, you will love it! Rich, creamy, full of flavor but without heavy cream or butter!

Serves 4

  • 3 – 4 pieces of bacon
  • 1 medium onion, chopped
  • 1 rib of celery, small diced
  • 2 cloves of garlic, minced
  • 3 Tbs of flour
  • 1/2 tsp of kosher salt
  • 1/2 tsp of pepper
  • 2 cups of chicken stock
  • 2 – 3 small red potatoes or about 2 cups, small diced
  • 3 – 4 fresh thyme sprigs
  • 1- 1/2 cups of whole milk
  • 4 ears of fresh corn
  • 1 tsp of smoked paprika
  • 1/2 tsp of sugar
  • chopped chives for garnish


Start by cooking the bacon in a large skillet or soup pot, I used my cast iron skillet. Cook the bacon til crisp, then remove. Crumble or cut into small pieces when cooled.In the bacon drippings, over medium high heat, cook the onion and celery for 3 minutes, then add in the garlic and cook for 1 more minute.Sprinkle in the flour and the salt & pepper, stir well to combine and cook for 1 minute, then stir in the chicken stock, potatoes and thyme sprigs.Let simmer for 15 minutes, stirring often.While the soup is simmering, cut the kernels off the corn cobs. Next, add in the milk, corn, paprika and sugar. Stir and simmer for 25 – 30 minutes or until the potatoes are tender, fish out the thyme sprigs, then taste and add more salt if needed. That’s it! To serve, ladle into soup bowls and sprinkle on the bacon and the chives!



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