Fresh Corn Chowder
This easy chowder is a great way to use up extra corn on the cob. No fresh corn? No problem. Simply replace the fresh corn with an equal amount of frozen corn.
Servings: 8 2-cup servings
Ingredients
- 1/2 pound bacon, chopped
- 1 large onion, diced
- 8 ounces weight fresh mushrooms, rough chopped (I used crimini.)
- 2 pound potatoes, peeled and large diced
- 6 ears cooked corn on the cob, cut off of the cob (about 4 cups)
- 4 cups chicken broth or stock
- 2 teaspoons seasoning salt
- 1 tablespoon fresh thyme leaves, rough chopped
- 2 cups half and half
Instructions
- Heat a large pot (8 quart recommended for ease in handling chowder ingredients) over medium heat. Add bacon and cook until fat has rendered. Remove all but 1 tablespoon fat from the pot.
- Turn the heat to medium low and add the onions and mushrooms to the bacon. Stir, then cover pot with lid to allow the onions and mushrooms to 'sweat'. Stir, as needed, and cook until onions are translucent.
- Add the potatoes, corn, chicken broth or stock, seasoning salt, and thyme leaves. Cook, covered, over medium heat until potatoes are fork tender.
- Stir in the half and half. Cook over medium low heat until chowder is thoroughly heated and steam is rising. If a thicker chowder is desired, simply smash some of the potatoes against the side of the pot and stir them into the chowder.
Notes
The fresh corn can be replaced by an equal amount of frozen corn, about 4 cups.