Corn Chowder

Corn Chowder - hearty, creamy and comforting dish made with summer's popular fresh produce corn. Added with potatoes, carrots and bacon bits and you'll have one fantastic meal that knows no season!

Course Soup

Cuisine Fusion

Prep Time 15

Cook Time 35

Total Time 50

Servings cups

Calories 330kcal

Author Imma

Ingredients

4-5 corn ears (about 4 cups)
4 thick slices bacon , diced
2 tablespoons (28 g) butter
1 medium onion , chopped
2 teaspoon (10 g) garlic , minced
2 stalks celery , finely chopped
1 teaspoon (1 g) thyme
1 teaspoon (4 g) creole seasoning
1 tablespoon (10 g) flour
4 cups (948 ml) water
4 cups (488 g) cubed potatoes
1 large bay leaf
1 cup (128 g) diced carrot
1 cup (240 g) heavy cream
salt and pepper to taste
chives for garnish (optional)

Instructions

Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
Cook bacon pieces in large heavy bottomed over medium high heat for about 5-8 minutes, or until bacon is crisp. Transfer bacon to a paper towel lined plate and set aside.
Use a spoon to take out some of the bacon grease from the pot reserving about 1 tablespoon in the pot. Add butter and melt.
Add diced onions, garlic, celery and thyme and sauté for about 3-4 minutes, until soft, translucent and fragrant. Add in creole seasoning and flour, stir for 1 minute.
While whisking, pour in water and increase heat to medium high. Add in corn, potatoes, and bay leaf. Stir and bring to a low boil, then reduce heat to medium low and simmer for about 15 to 20 minutes, stirring often until potatoes are fork tender. Throw in the carrots half way through this cooking time.
Transfer 2 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
Add in heavy cream, and about half the chives. Stir in and heat through for about 2-3 minutes.
Sprinkle with remaining chives and cooked bacon pieces before serving.

Notes

After cutting the corn off the cobs, remove as much of the silk threads as
possible to give your finished chowder a smooth consistency.
Corn can have varying degrees of sweetness, if your corn is too sweet,
you can add a little more salt to balance the sweetness.
You can also use an approximate of 4 cups of frozen corn or can corn for
this recipe.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition