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Corn Chowder

A bowl of creamy homemade corn chowder with potatoes, bell pepper and crispy chopped bacon and topped with green onion
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 2 tablespoons salted butter
  • 4 slices thick-cut bacon, chopped
  • 6 green onions, white and green parts, chopped and separated, plus more for serving
  • 4 celery ribs, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 4 cups corn kernels, (from 4 to 5 ears corn), cobs reserved
  • 1 quart chicken stock
  • 1 pound Yukon potatoes (about 3 medium), peeled and cut into ½-inch pieces
  • 1 red bell pepper, chopped
  • 1 (14.75-ounce) can creamed corn
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper, plus more for serving
  • ¼ teaspoon cayenne pepper
  • ¾ cup heavy cream

Method

  1. Melt the butter in a large, heavy stockpot over medium heat. Once the butter has melted, add the bacon and cook, stirring often, until the bacon crisps and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pot.
  2. Add the white parts of the green onions, celery, garlic, and bay leaf to the pot and cook, stirring until softened, about 3 minutes. 
  3. Add the reserved cobs, chicken stock, and potatoes. Bring to a simmer, then reduce the heat to low. Cover and cook for 15 minutes. 
  4. Remove the corn cobs and bay leaf. Stir in the corn kernels, bell pepper, creamed corn, salt, pepper, and cayenne. Increase the heat to medium and simmer until the bell pepper is tender, about 8 minutes more. 
  5. Stir in the cooked bacon, green parts of the green onions, and heavy cream. Serve topped with pepper and more green onions.