Corn Chowder
- 1 Tbsp unsalted butter
- 1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
- 1/2 large yellow onion, chopped (about 1/2 cup)
- 1/2 large carrot, chopped (about 1/3 cup)
- 1/2 celery stalk, chopped (about 1/3 cup)
- 3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
- 1 bay leaf
- 3 1/2 cups milk, whole or low fat
- 1 medium Yukon Gold potato, or Russet, peeled and diced
- 1/4 red bell pepper, chopped (about 1/4 cup)
- Kosher salt and fresh ground pepper
- 1/2 teaspoon fresh thyme leaves
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Carrot, chopped (about 1/3 cup), large (1/2)
- Celery stalk, chopped (about 1/3 cup) (1/2)
- Red bell pepper, chopped (about 1/4 cup) (1/4)
- Sweet corn (3 ears)
- Thyme, fresh leaves (1/2 teaspoon)
- Yellow onion, chopped (about 1/2 cup), large (1/2)
- Yukon gold potato, medium (1)
- Meat
- Bacon or (1 strip)
- Cooking & Baking
- Kosher salt and fresh ground pepper (1)
- Dairy
- Butter, unsalted (1 Tbsp)
- Milk, whole or low fat (3 1/2 cups)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published September 5, 2006 (6 years ago).
45 people saved this recipe.
