Farmhouse Style Corn Chowder

Rustic Corn Chowder Recipe
Tomatoes and Friends
Ratings
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
499 Calories
31g Fat
37g Carbs
19g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 499
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 78%
Cholesterol 86mg 29%
Sodium 972mg 42%
Total Carbohydrate 37g 14%
Dietary Fiber 4g 13%
Protein 19g
Calcium 114mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corn chowder is an American classic. Sweet corn and savory bacon are combined with onions, vegetables, herbs, and potatoes to create a hearty chowder that is a meal in itself. This dish brings out a great, complex flavor that is easy to prepare and doesn't cost a lot.

Ingredients

  • 3 cups corn
  • 6 ounces slab bacon diced into 1/4 inch cubes
  • 1 large sweet onion (such as Vidalia), diced small
  • 1 large leek cleaned thoroughly and sliced thinly into half-moons
  • 1/4 cup red bell pepper, diced small
  • 1 pound Yukon potatoes peeled and diced small
  • 2 tablespoons butter, unsalted
  • 2 tablespoons fresh thyme
  • 1 teaspoon ground cumin
  • 4 cups chicken stock
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water
  • 1 cup heavy cream
  • Salt and pepper, to taste

Steps to Make It

  1. Heat a 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.

  2. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

  3. Add the butter, onion, leeks, bell pepper, thyme, and cumin and saute, stirring occasionally until the onion and bell pepper is soft.

  4. Add the corn, potatoes, and stock.

  5. Bring to a boil and cook for about 10 minutes until the potatoes are soft.

  6. Use a spoon to mash some of the potatoes and corn against the side of the pot. Reduce the heat to medium and stir in the slurry of cornstarch and water. Return to a boil and cook until the chowder thickens slightly.

  7. Remove from heat and season with salt and pepper.

  8. Stir in the heavy cream just before serving.