Fresh Sweet Corn Chowder Recipe

How to make it

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• Remove corn kernels from cob by running a sharp knife from top to bottom of cob – rotate cob, cutting kernels off all sides.
• Use a spoon to run down the sides of the stripped cobs to extract as much of the "milk" as possible from the cob, letting the milk fall into the corn kernels.
• For soup stock, break the stripped corn cobs into thirds and place in a medium saucepan with 3 cups of water.
• Bring to a boil; reduce to simmer and cook cobs for 20 minutes. Remove cobs from pot and strain the liquid – you should have about 2 cups of corn stock.
• In a medium saucepan, cook bacon until crisp; drain bacon and crumble into small pieces.
• Remove bacon, leaving 1 tablespoon bacon grease in pan (if you don’t use the bacon, add 1 tablespoon butter to pan).
• Saute onions in bacon grease (or butter) until translucent, about 5 minutes.
• Add the diced potato, corn kernels and any "milk" that you extracted from the cob, 2 cups corn stock, thyme, and season with salt and pepper to taste.
• Bring to a simmer; cook, partially covered for about 30 minutes, skimming any foam from the top as necessary.
• Taste and adjust seasoning, if needed. If you like a thicker chowder, thicken with a roux of equal parts flour to melted butter, OR use a few tablespoons dried potato flakes until desire consistency is reached.
• Add milk or half-and-half.
• Heat through (don’t boil).
• Serve, topping each bowl with some crumbled bacon.

Krum's version   Close

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Kernels and corn "milk"   Close

Making the soup stock with broken cobs   Close

Smell the fresh corn!   Close