Ingredients

How to make it

  • 1. Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
  • 2. Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
  • 3. Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
  • 4. Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.
  • 5. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and Stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • 6. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls and sprinkle with the chopped chives.

Reviews & Comments 11

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  • Good4U 4 months ago
    Reviewed in IMI
    Soup Again
    Was this review helpful? Yes Flag
    " It was excellent "
    pointsevenout ate it and said...
    Used red bells this time. Didn't see that I made it before. It's still a good chowder.
    See also: Corn Chowder The Best
    Was this review helpful? Yes Flag
    " It was excellent "
    pointsevenout ate it and said...
    A very nice thick chowder. I didn't have red bells but my stomach didn't mind the green bells at all.

    Oops. Put this in the alterations by mistake.
    Was this review helpful? Yes Flag
    " It was excellent "
    mamalou ate it and said...
    I love corn chowder and this sounds wonderful!
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  • solsister 5 years ago
    Thumbs up! I made this without the bacon, added a jalapeno and used half and half instead of cream. It was delicious! The fresh corn really makes a difference!
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    This sounds like a keeper to me. Very nice recipe. I love corn chowder. I will be trying this one soon. Theresa... High five. Jim
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    This recipe is a great one I made a similar one today using my Blue corn and red potatoes from my garden. I love your recipe thank you for posting.
    High Five TheresaL
    Michael
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Sounds so very good, thanks for sharing, you have my 5
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  • whuebl 5 years ago
    Oooops - duplicate posting.
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  • whuebl 5 years ago
    Yes.... thanks so much for the fantastic recipe...
    Was this review helpful? Yes Flag
    " It was excellent "
    debwin ate it and said...
    Sounds fabulous...I love soup and corn chowder would have to be one of my favorites...a must try.
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