The Best Corn Chowder Ever!


The combination of cold weather setting in and the last of the fresh corn on the cob inspired me to make some corn chowder. Even I was pleasantly surprised at how great this turned out!

This would also be a great basic soup to add oysters to or chicken or clams.


• 1 ½ TBS. of butter

• 2 strips of bacon (replace with ½ TBS additional butter for vegetarian option)

• 1 small onion diced

• 2 carrots sliced

• 2 celery stalks chopped

• 4 or 5 ears of fresh corn on the cob, cut from cobs (you can use up any that are already cooked and leftover as long as it was fresh when you steamed it)

• 1 1/2 cups heavy cream

• 1 bay leaf

• ¼ cup flour

• 4 cups vegetable or chicken stock

• 2 Idaho potatoes Fresh ground black pepper

• Salt

• 4 sprigs of fresh thyme leaves

2 TBS. Fresh chopped parsley

Directions: Melt butter and add bacon strips and fry until bacon has rendered its fat. Add onion and sauté for a few minutes until soft then add carrots and celery and cook for a few more minutes. Pour in the flour over the veggies.

Then pour in vegetable stock and bring to a boil. Add the cream and the potatoes and bring to a boil and boil for about 7 mins. to break them down a bit and thicken the soup. Add the Thyme leaves. Cut the corn off the cobs and add to the soup. Season with salt and pepper and simmer about 10 more minutes until corn is tender. Stir in parsley and a dash of olive oil. Ladle into soup bowls and serve.

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