Recipe Image

Creamy Corn Chowder

A hearty soup! Loaded with ingredients & so filling.

Favorites Icon

3 Favorites

Follow Icon

3 Follow

41m

See the recipe in the Cooksy Companion App

Apple App Store ImageGoogle Play Store Image

Don't have a cooksy yet? You need one to follow this recipe.

Equipment List


  • Dutch oven or large heavy-bottom pot
  • Blender
  • Slotted spoon
  • Paper-towel lined plate

Ingredients


  • 6-7 ears fresh corn
    - shucked, with kernals, juice, and pulp removed and reserved
  • 3 c chicken stock
    - divided
  • 4 slices thick-cut bacon
    - diced
  • 1 c yellow onion
    - diced small
  • 1/4 c celery
    - diced small
  • 1/4 c carrots
    - diced small
  • 1/8 c white wine
  • 4 cloves garlic
    - minced
  • 1/2 pound russet potatoes
    - peeled & diced (1/2" dice)
  • 1/2 pound baby red potatoes
    - peeled and diced (1/2" dice)
  • 1 c milk
    - 2% or higher
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 bay leaf
  • 1/2 c half & half
  • 1 tsp chopped oregano
    - can use thyme, if preferred

Preparation Instructions


  • Dice bacon
  • Shuck corn. Remove kernels, squeezing juice and pulp into a bowl as you remove kernals
  • Dice vegetables
  • Puree 2 cups of chicken stock with 3 cups of corn kernels and juice/pulp mixture
  • Mince fresh herbs
  • Mince garlic

Cooking Instructions


  • Preheat to 173°F
  • Add 4 slices thick-cut bacon to pan
  • Stir ingredients
  • Note: Continue sautéing, scraping bottom of pan
  • Using a slotted spoon, remove all bacon from pan to a plate lined with paper towels, set aside
  • Add 1/8 c white wine and deglaze pan
  • Add 1 c yellow onion to pan
  • Add 1/4 c celery to pan
  • Add 1/4 c carrots to pan
  • Stir ingredients
  • Add 4 cloves garlic to pan
  • Stir ingredients
  • Add remaining 2 cups corn kernals (along with juice & pulp)
  • Stir ingredients
  • Stir ingredients
  • Add 1/2 pound russet potatoes and 1/2 pound baby red potatoes to pan
  • Add the pureed corn & broth mixture to pan
  • Add 1 c milk to pan
  • Add 1 1/2 tsp sea salt , 1 tsp black pepper and 1 bay leaf to pan
  • Add remaining chicken stock to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Note: Continue stirring occasionally
  • Remove from heat
  • Add 1/2 c half & half to pan
  • Stir ingredients
  • Add 1 tsp chopped oregano to pan
  • Remove bay leaf
  • Stir ingredients

Finishing Instructions


  • Ladle into bowls, & top with bacon