Bacon enriches this corn chowder recipe made with fresh corn, milk, new potatoes, and plenty of aromatics.
, new potatoes, and milk instead of cream. For thickening, a bit of the soup is puréed, then stirred back in—no flour needed. SAVEUR editor-at-large Shane Mitchell adapted this recipe from her friend Lisa, who would bring the sweet, creamy soup to potlucks at the end of harvest season in Oneida County, New York.
Lisa grows a sweet corn variety called Sweetie 82 to use in her corn chowder, though any corn will do. When fresh corn isn’t in season, use thawed frozen corn and add a pinch of sugar to the pot.Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside.To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve hot. Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside. To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve hot. Lisa grows a sweet corn variety called Sweetie 82 to use in her corn chowder, though any corn will do. When fresh corn isn’t in season, use thawed frozen corn and add a pinch of sugar to the pot.Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside.To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve hot. Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside. To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve hot.
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