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How to Make Corn Chowder

Here’s a tasty recipe from the heartland that can hold its own against Boston’s best “chowda.”


  • Step 1: Cook bacon Cook the bacon, if you opt for it, in a large soup pot until it is crisp. Pour off all but 2 tablespoons of the fat, and drain the cooked slices on paper towels.
  • Step 2: Cook the onion, celery, and carrot Add the butter and olive oil to the pot, then the diced onion, celery, and carrot, and cook until soft. If desired, add diced red pepper to the pot.
  • TIP: For thicker chowder, add 2 tablespoons flour and 2 tablespoons water. Cook and stir for one minute.
  • Step 3: Add the potatoes Stir in the chicken or vegetable stock and the cream, and bring to a low boil. Peel and cube the potatoes, and add to the pot with the bay leaf and thyme. Simmer until tender.
  • Step 4: Remove corn kernels Husk and rinse the corn. Stand an ear on its flat end and cut downward through the corn kernels.
  • TIP: Frozen sweet corn can be substituted for fresh.
  • Step 5: Add the corn to the soup. If you’re including baco Add the corn to the soup. If you’re including bacon, crumble it into the soup.
  • Step 6: Finish and serve Simmer 10 minutes, season with salt and pepper, and serve!
  • FACT: An ear of corn has an average of 800 kernels.

You Will Need

  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 medium yellow onion
  • diced
  • 1 celery stalk
  • diced
  • 1 large carrot
  • diced
  • 2 141/2-ounce cans chicken or vegetable stock
  • 2 c. heavy cream
  • 3 medium potatoes
  • 1 bay leaf
  • 1 tsp. thyme
  • 6 ears sweet corn
  • Salt
  • Pepper
  • A large soup pot
  • A kitchen knife
  • 4 slices bacon
  • 2 tbsp. flour
  • 1/2 medium red pepper

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