With corn season coming to an end soon, we might as well enjoy the delicious local flavors while we can!
While we’re all a little saturated from attending more than one corn roast this season, this chowder will have you back on the corn bandwagon in no time.
This comforting dish is sure to bring a little sunshine on those rainy days in the coming days. Whether eaten alone or as a side dish, this corn chowder is sure to please everyone!
Corn Chowder with Ham and Potatoes
- 4 cups of chicken broth
- 1 1/2 cups of milk
- 1 cup of 35% cream
- 4 cups of corn about 4 to 5 ears, reserve the ears for the broth
- 4 slices of chopped bacon
- 1 large onion diced into 1/4 inch pieces (about 1 1/2 cups)
- 1 large carrot diced into 1/4 inch pieces, about 1 cup
- 3 stalks celery finely chopped, about 1 cup
- 1 lb Yukon Gold potatoes peeled and diced into 1/4 inch pieces 2 to 3 teaspoons sea salt or more, to taste
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper or more to taste
- 2 tablespoons chopped fresh chives for garnish
- Remove corn from the cob and set it aside for the chowder. Remove as much skin as possible from the cobs, then place in a pot.
- Add chicken broth, milk, and cream. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes while preparing chowder.
- Place a Dutch oven over medium-high heat. Cook bacon, occasionally stirring, until crisp. Remove with a spoon and set aside.
- In the same pan, cook onion, celery, and carrot in bacon fat uncovered, occasionally stirring, until onion is softened, about 7 to 8 minutes.
- Using tongs, remove cobs from the broth. Add potatoes, corn, salt and pepper, and cayenne pepper to the Dutch oven.
- Pour the broth into the pot and bring to a boil, then simmer uncovered for 10 to 15 minutes or until the potatoes are tender. Adjust seasoning to taste. To taste, pour into bowls and garnish with reserved bacon and chopped chives.