Corn Chowder

Name: Corn Chowder
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 4 ears fresh corn, husks removed; 2 (32-ounce) containers chicken stock; 4 slices bacon, chopped; 1 medium yellow onion, chopped; 1 small clove garlic, minced; 1 tsp. chopped fresh thyme, plus more for serving; 3 medium red potatoes, peeled and chopped (1 pound); 1 c. half-and-half; kosher salt and freshly ground black pepper

By Lyda Jones BurnettePublished: Feb 14, 2018

2 Ratings

Jump to recipe

Brian Woodcock

Yields:

6 serving(s)

Total Time:

1 hr 20 mins

Even Rachel McAdams' character in the movie Game Night couldn't resist our "really good" corn chowder recipe! Turn this creamy soup into a savory dish by adding crispy bacon slices.

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Ingredients

4 ears fresh corn, husks removed
2 (32-ounce) containers chicken stock
4 slices bacon, chopped
1 medium yellow onion, chopped
1 small clove garlic, minced
1 tsp. chopped fresh thyme, plus more for serving
3 medium red potatoes, peeled and chopped (1 pound)
1 cup half-and-half
kosher salt and freshly ground black pepper

Directions

1. Step 1Cut corn from cobs; reserve. Working over a bowl, scrape cobs with the back of a butter knife to remove milk and pulp; reserve. Combine cobs and stock in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, 30 minutes. Discard cobs.
2. Step 2Meanwhile, cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; transfer to a paper-towel lined plate. Discard all but 1 tablespoon pan drippings. Add onion and cook, stirring occasionally, until soft, 4 to 6 minutes. Add garlic and thyme and cook, 1 minute.
3. Step 3Stir in reserved corn, corn milk and pulp, simmered stock, and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer just until potatoes are tender, 14 to 16 minutes. Stir in half-and-half and reserved bacon. Season with salt and pepper. Serve topped with additional thyme.