Fresh Corn Chowder

4.8
(6)

A corn chowder recipe as good or better than any restaurant's. It's thick, creamy, and delicious!

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Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 4 ears fresh corn, in the husks

  • 4 slices bacon, diced

  • 1 tablespoon diced onion

  • 1 tablespoon chopped garlic

  • 4 cups chicken stock

  • 2 medium Yukon Gold potatoes, peeled and diced

  • 6 tablespoons butter

  • 6 tablespoons all-purpose flour

  • 1 ½ cups heavy cream

  • 1 cup shredded cooked chicken

  • coarse salt and ground black pepper to taste

  • 1 dash hot sauce, or to taste (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs.

  3. While the corn is roasting, dice 1/2 the bacon slices. Heat a skillet over medium-high heat and saute bacon until evenly browned, 5 to 7 minutes. Drain on paper towels and reserve 1 tablespoon of the fat.

  4. Add onion and garlic to the pan; saute until transparent, but not brown, about 5 minutes. Add roasted corn kernels, chicken stock, and potatoes; bring to a simmer.

  5. Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour and stir until the mixture becomes smooth and light golden brown, 3 to 4 minutes. Let cool.

  6. Add the cooled flour mixture to the simmering stock, mixing with a whisk. Simmer, stirring often to keep from sticking to the bottom of the pan, until potatoes are tender, 30 to 40 minutes. Add cream and cooked chicken; simmer for 10 minutes.

  7. Season chowder with salt, pepper, and hot sauce. Ladle into bowls and top with bacon.

Cook's Notes:

If the potatoes are large only use one.

For the chicken I used the leftovers from a chicken I roasted the night before.

Nutrition Facts (per serving)

465 Calories
37g Fat
28g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 465
% Daily Value *
Total Fat 37g 48%
Saturated Fat 22g 110%
Cholesterol 123mg 41%
Sodium 1102mg 48%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 8g
Vitamin C 5mg 24%
Calcium 46mg 4%
Iron 1mg 4%
Potassium 257mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.