My aunt shared a fresh corn chowder recipe with us last year as a great way to use up the last of our garden’s sweet corn- the ears that were just past the peak and that we hadn’t been able to eat as quickly as it was ready. In years to follow, the solution to this problem is simply to make successive plantings with the sweet corn, but eating fresh corn chowder with the abundance is a tastier fix. I made some minor adaptations to accommodate to the size of my family and a bit here and there to build the flavor (such as extra bacon!!). You can also use frozen corn, nobody will ever know the difference.
This meal is simple, warm, deliciously hearty, salty yet sweet, and so filling- simply perfect for the cooling autumn days!! It’s also quick, making it wonderful for a mid-day meal!
But my favorite thing about this soup is that we are able to grow or raise all of the ingredients ourselves- the chicken that made the stock, the onion, garlic, sweet corn, and potatoes from the garden and fresh milk from our Jersey girls.
Fresh Corn ChowderPrint
Fresh Corn Chowder
- 1 pound bacon, cooked & crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 or so potatoes, diced
- 1 quart (4 cups) chicken stock
- ½ gallon of milk (8 cups)
- ¼ cup flour or cornstarch (optional- for a thickener)
- 4 cups corn kernels, fresh or frozen
- 2 Tablespoons butter, divided
- salt and pepper to taste
- Preheat the oven to 400.
- Arrange bacon on a cooling rack on a cookie sheet. (We have a set just for this purpose.) Bake in the oven until crispy and browned. Set aside.
- In a large stockpot, cook the onion in a tablespoon of butter until soft, but not brown.
- Add the garlic and heat for a minute until it’s fragrant.
- Season with a pinch of salt.
- Add the potatoes to the onions and just barely cover with chicken stock. (If you need a bit of water to cover them thats fine.)
- Boil until the potatoes are tender when pierced, about 15-20 minutes.
- Dissolve the cornstarch in the milk and add to the potatoes.
- Add in the corn and butter.
- Cook on medium low until the corn is tender (or thawed), maybe ten minutes.
- Season with salt and pepper.
- Crumble the bacon over the chowder and serve.
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