Corn Chowder

September 09, 2019  •  Leave a Comment


So it was a Corn Chowder kind of Sunday.  The Browns were playing their highly anticipated season opener and it was a picture perfect late Summer/early Fall kind of day.  Usually, I only make Corn Chowder once a year. Right now, when the summer corn is at the height of it's freshness and flavor but the cooler weather is starting to creep in.  Perfect time for Corn Chowder!

Well, I have a favorite recipe for Corn Chowder.....this isn't it!  Don't get me wrong, this recipe is really, really good and my family loved it!  I found it on the website How to Feed a Loon.  The problem is, I lost the paper copy of my favorite Corn Chowder recipe, which I had also found on line a couple of years ago. Unfortunately,  I searched the web and I could not find it again.  I'm going to keep searching but I had to postpone my search for now so that I could make another version of chowder before game time.


I found that most corn chowder recipes call for bacon or ham.  Anything tasted better with bacon, right?  This is usually the case, but for some reason, I feel that the bacon takes over the flavor of the chowder.  I prefer to let the corn be the star. 

I did modify this recipe a bit from the How to Feed a Loon recipe (keeping the bacon but making a few little changes to suit my tastes).  I encourage you to check out their original recipe and then put your own spin on it like I did.

What have I learned from this experience.  Well, as a result of my lack of organization (loosing recipes) combined with my love of cooking and food photography, I've decided to blog some of my favorite recipes or recipes that I want to test on this blog.  It will accomplish 3 things: 1) I will never loose another recipe again. I will always know where to find it.  2) I get to cook and photograph beautiful food, and 3)  I can share my favorite recipes and photography with others.  Win, win, win!

Enjoy the recipe!


5-6 ears of corn Cut the corn kernels from the ear, Reserve a handful for garnish.  Also reserved the corn cobs for later.
6 slices of thick cut bacon, diced Heat a 3-4 quart heavy pot over low heat and add the bacon.
2T unsalted butter Once bacon has rendered a couple Tablespoons of fat, increase heat and cook until crisp.
1 medium onion, diced Pour off all but Tablespoons of fat and add butter, onions, peppers, thyme, bay leaf.  Saute until peppers are soft.
1 large red bell pepper  Add kernels, potatoes, corn cobs and stock. Turn up heat, cover and bring to a boil for 10 minutes.
1T of fresh thyme Add half the contents of the pot to a blender and puree.  Pour back into pot.
1 bay leaf Reduce heat to medium and add salt and pepper.
4 peeled Yukon Gold potatoes, 1/2" dice Stir in cornstarch mixture.
4 cups of chicken stock  As soon as chowder as come back to a boil, remove from heat, remove cobs and stir in heavy cream.
1t kosher salt Let the chowder to sit for an hour to allow the flavors to meld together.
1/2t pepper Reheat, but not boil.  Ladle into bowls and garnish with chives and reserved corn.
2T cornstarch dissolved in 2T water  
1 cup heavy cream   
2T of chives, minced  







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