American
Fresh Corn Chowder with Bacon and Chives
Fresh corn cobs deepen this chunky summer chowder, where sweet kernels, Yukon Gold potatoes, crisp bacon, thyme, and cream stay clearly defined.
6 servings · 25 minutes prep · 40 minutes cook
Ingredients
Corn and Bacon
- 6 ears fresh sweet corn, shucked; kernels cut off, cobs reserved and scraped
- 5 thick-cut bacon slices (about 5 ounces), cut into 1/2-inch pieces
Chowder
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 4 cups low-sodium chicken broth
- 4 fresh thyme sprigs
- 3/4 cup heavy cream
- 1 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup thinly sliced chives
Directions
Capture the Corn
- Stand each ear of corn in a wide bowl and slice off the kernels. Scrape each cob with the back of the knife to collect its milky pulp. Reserve 1 cup kernels separately.
Render and Simmer
- Cook the bacon over medium heat for 8 to 10 minutes until crisp. Transfer it; leave 2 tablespoons fat in the pot.
- Add the onion and celery; cook 6 minutes. Add the garlic and all non-reserved corn kernels for 1 minute.
- Add the potatoes, broth, thyme, scraped cobs, salt, and pepper. Simmer partly covered for 18 to 22 minutes until potatoes are tender.
Blend and Finish
- Discard cobs and thyme. Blend about one-third of the chowder with an immersion blender, leaving abundant whole kernels and potato cubes.
- Stir in the reserved kernels and cream; simmer gently for 3 minutes. Taste, ladle into bowls, and top with bacon and chives.
