Corn Chowder

Ingredients:

• 4 cups chicken broth
• 1 1/2 cups milk
• 1 cup heavy cream
• 5 ears corn
• 4 oz (4 slices) bacon, chopped
• 1 large onion, finely diced (1 1/2 cup)
• 1 large carrot, cut into 1/4” dice (1 cup)
• 3 stalks celery, finely diced (1 cup)
• 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4” thick pieces
• 2-3 tsp sea salt, or to taste
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper, or to taste
• 2 Tbsp Chives, chopped, to garnish

Corn Stock Instructions:

1. Cut the kernels from the cobs and set kernels aside for making chowder.
2. Place the bare cobs in a stockpot.
3. Add chicken stock, milk, and cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder.
4. Use tongs to remove and discard cobs before using corn stock in step 3.

Corn Chowder Instructions:

1. Dutch oven over medium heat.
2. Add chopped bacon and cook stirring occasionally until browned.
3. Remove bacon bits with a slotted spoon and set aside.
4. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
5. Add sliced potatoes, corn kernels, black pepper, and cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender.
6. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and chopped chives.

Original Source: https://natashaskitchen.com/corn-chowder-recipe/

Notes:

• I’ve tried to add an extra ear of corn, but I don’t think that is a great idea.
• I also tried once without the bacon, and once with.
• Also I doubled the cayenne one time.