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Farm Fresh Corn Chowder
5 from 24 votes

Farm Fresh Corn Chowder

Farm Fresh Corn Chowder uses fresh yellow corn kernels paired with thick-cut bacon, onions, red pepper, thyme, and cumin for a rich, hearty soup. Yukon gold potatoes add body while the broth is thickened with cornstarch and enriched with heavy cream. The final chowder is creamy with a balance of smoky bacon, sweet corn, and savory spices, garnished with minced chives for freshness.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 8 people
Calories: 268 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 ears corn have an extra on hand, just in case, yellow, fresh, sweet
  • 6 lices Bacon cut into ½-inch dice, thick cut
  • 2 tablespoon butter unsalted
  • 1 medium yellow onion diced
  • ½ large red pepper cut into ½-inch dice
  • 1 tablespoon thyme chopped, fresh
  • 1 teaspoon cumin ground
  • 4 potato peeled and cut in ½-inch dice, Yukon gold variety
  • 3 cups chicken stock
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoon cornstarch stirred and dissolved into 2 tablespoon of water
  • ¾ cup heavy cream
  • 2 tablespoon chives minced, for garnish

Instructions

    Cup of Yum
  1. Husk the corn and remove the silk.
  2. Cut the kernels from the cobs into a bowl. This should give you a couple cups of corn.  Set a handful aside for garnish. 
  3. Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon.
  4. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  5. Pour off all but 1 to 2 tablespoons of the bacon fat, leaving the bacon in the pot.
  6. Add the butter, onion, bell pepper, thyme, and cumin and sauté, stirring occasionally for about 8 minutes - until onions and peppers are soft.
  7. Add the corn kernels, potatoes, and stock.  Turn up the heat, cover, and boil, for 10 minutes.
  8. Carefully remove the lid, and then use the back of your spoon to smash some of the corn kernels and potatoes against the side of the pot.
  9. Reduce the heat to medium and add the salt and pepper.
  10. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  11. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  12. Taste, and adjust the seasoning if necessary.
  13. Remove from heat and allow the flavors to meld for about an hour.
  14. When ready to serve, reheat the chowder over low heat, but don't let it boil.
  15. Ladle into bowls and sprinkle with chopped chives and reserved corn kernels. 

Nutrition Information

Calories 268kcal (13%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 268

% Daily Value*

Calories 268kcal 13%

* Percent Daily Values are based on a 2,000 calorie diet.