Corn Chowder

Name: Corn Chowder
Yield: Serves 6 to 8
Ingredients: 6 ears, corn; 2 , (15-ounce) cans whole kernel corn, drained; 5 cups, low-sodium chicken broth; 3 slices, bacon, chopped fine; 1 , onion, chopped; , Salt and pepper; 1 pound, red potatoes, scrubbed and cut into 1/2-inch dice; 1 cup, heavy cream; 4 , scallions, sliced thin

30 comments

Appears in Cook's Country June/July 2009

Main Courses

Vegetables

Soups

Thick, chunky chowder has always been a humble food made with whatever is around. Looking through recipes, we found none delivered everything we sought in ours: velvety texture, unambiguous corn flavor, plentiful, plump kernels, and delicacy.

SERVES6 to 8

TIME1 hour

WHY THIS RECIPE WORKS

We began our search for velvety Corn Chowder and unambiguous corn flavor with fresh corn. For depth, we cooked the onions and corn in rendered bacon fat. This technique added toasty, slightly caramelized flavors to the corn, and by extensio...

This is a members' feature.