Best Corn Chowder Recipe | Triple Corn Flavor, Yukon Potatoes & Bacon

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be more budget-friendly.

Remove the corn from the cob using a knife on a rimmed baking sheet to catch the corn and juices.

Use the back of a spoon to scrape the pulp and milk from the corn cobs after removing the kernels.

Set the corn and collected juices aside.

Cook 6 strips of bacon in a pan until crispy, either whole or chopped.

Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate to drain, reserving the bacon grease in the pan.

Add 1 large diced onion and 3 minced garlic cloves to the bacon grease and sauté for 5 to 8 minutes until softened, scraping up any bacon bits stuck to the bottom of the pan.

Add a 4 oz can of diced green chilies and 2 teaspoons of chicken base to the pan.

Stir in 2 cups of peeled and diced Yukon Gold potatoes.

Add the reserved corn and the pulp and milk collected from the cobs to the pot.

Season with about 1/2 teaspoon of Lowry seasoned salt and 1/4 teaspoon of black pepper, adjusting to taste later.

Pour in 32 oz of chicken broth or chicken stock and stir to combine.

Let the mixture simmer for about 20 minutes until the potatoes are fork tender.

Use an immersion blender to puree about a third of the soup for a creamy texture, or remove 2.5 cups to blend and return it to the pot.

Stir in 3 tablespoons of yellow cornmeal and 1 cup of a blend of 2% milk and heavy cream.

Add 1/2 cup of sour cream and whisk to combine.

Add a few dashes of hot sauce to taste.

Let the chowder simmer for an additional 10 minutes to allow the cornmeal to cook into the soup.

Ladle the chowder into bowls, adding extra dashes of hot sauce, a dollop of sour cream, crispy bacon, and chopped green onions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens