Summer Corn ChowderPosted by in Food
Homegrown corn is what it’s all about in August in western NY state. We all have our fave farm stands (my CSA does not grow corn – I wish they did because I can’t find a single stand that sells organic corn) and corn on the cob is common part of dinner at this time of year.
I almost always make a batch of corn chowder, when I get tired of corn on the cob. Here is this year’s version:
Summer Corn Chowder
4 slices bacon, diced
1 large onion
2 celery stalks
3 large carrots, peeled
4 cups skim milk
1 1/2 cups chicken broth
7 ears of corn
2 medium potatoes, peeled, diced
salt and pepper to taste
2 tbsp fresh thyme
2 tbsp fresh chives, chopped
Cook the bacon in a Dutch oven over medium heat until cooked through. Remove bacon, leaving the grease. Chop the onion, celery, and carrot in a food processor then cook in the oil until the onion is translucent. Cut the corn off the cobs, reserving cobs. Add milk and broth to the pot and add the cobs and potatoes. Bring to a boil then reduce heat to a simmer. Simmer for 45 minutes. Remove cobs. Add bacon, corn, salt, pepper, thyme, and chives and simmer another 15 minutes. Serves 8.
Sometimes I add a diced chicken breast to this to make it heartier. Diced red pepper is also nice because it adds color (but my daughter hates red pepper so I never do that!). You can also sprinkle some shredded cheddar cheese on each bowl. This is fantastic with BBQ chicken.
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Oh, gosh, I LOVE corn chowder–even made with canned corn, since unfortunately the fresh corn we get in Arizona is NOT fresh like that from New York or Ohio where I came form.
Brette~ how would one make this without the bacon/meat? Can something be substituted, or would it be fine simply to omit? I’d use veg broth, not chicken, but that seems like it would be fine. This recipe sounds really good!
I would just use vegetable oil to cook the onion, carrot, and celery and go from there.
This looks divine, Brette. i am loving the fresh, sweet corn available now.
Sounds tasty. We’ve got some great locally grown corn in these parts, and chowder is a great idea.
Thanks, Brette ~ I’m going to try the substitution.
I LOVED corn, but rarely eat it now because most corn is genetically modified. Since it’s so hard to know – you have to interview the farmer and he has to be with it enough to know where he got his seeds – I mostly pass these days. Sigh!! Nothing like a yummy corn chowder either.
This looks absolutely delish! Love fresh, sweet corn.
This is begging me to make it. Just begging me.
The corn here in Ohio has been amazing lately–now I know another way to use it.
This sounds SO good. My local farmers market has corn right now – maybe I’ll pick some up and try this!