How To Make Corn Chowder Soup | Corn Chowder for Beginners | How To Build Flavor in Chowder

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage provides a similar flavor.

Remove the husks and silks from the corn cobs and rinse them well.

Use a large chef's knife to make a shallow cut to take the tops off the kernels without cutting into the cob.

Place the flat side of the cob on the cutting board and work your way around to remove the kernels.

Cut the cobs in half and prepare them to simmer into a broth.

Simmer the corn cobs with herbs, parmesan rind, and water for about an hour to make the broth.

In a separate Dutch oven, cook bacon strips over medium heat until crisp and transfer to a paper towel lined plate.

Pour off all but 1 to 2 tablespoons of the rendered bacon fat.

Add the onion, celery, and potatoes to the remaining bacon fat and cook over medium heat until softened.

Add garlic and let it cook for 1 minute before adding flour (note the mistake made).

Slowly pour in the heavy whipping cream a little at a time after the flour has cooked for a few minutes.

Gradually stir in the warm corn broth until well combined.

Add a pinch of cayenne pepper, the corn kernels, and half of the bacon.

Bring to a gentle simmer over medium-high heat, then lower to low.

Cook until the potatoes are tender and the chowder has slightly thickened.

Taste test and adjust the level of salt and pepper as needed.

Garnish the chowder with the remaining crisp bacon, freshly cut chives, and oyster crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens