Creamy Corn Chowder with a Cool, Summery Twist
Serves 5-6
Ingredients
Homemade Corn Stock (optional):
- 4 corn cobs (kernels removed and reserved for the chowder)
- 4 cups stock (vegetable or chicken)
For the Chowder:
- 4 pieces of bacon
- 4 ears fresh corn, kernels cut off (reserve cobs if you plan to make the corn stock)
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 tsp kosher salt
- 2 cloves garlic, minced
- 1 lbs Yukon gold potatoes, cubed into bite-sized pieces
- 1 tsp freshly cracked black pepper
- 1 tsp smoked paprika
- 1/4 cup white wine (optional, Sauvignon Blanc pairs really well with corn chowder)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup creme fraiche (or sour cream)
- Juice of 1/2 lemon, for brightness
For Serving Top With:
- Crumbled bacon
- Sliced green onions
- Olive oil or chili oil
Instructions
Make a Quick Corn Stock (optional but elevates flavor):
In a pot, combine corn cobs and 4 cups of stock. Simmer for 15–20 minutes while prepping the chowder. Strain and reserve liquid.
Bake the Bacon:
Lay the bacon on a sheet tray lined with foil or parchment paper. Lay the bacon flat (no need to oil the tray as the bacon has enough fat in it). Place in a cold oven. Preheat the oven to 400 degrees and set a timer for 10 minutes. After 10 minutes, flip the bacon and bake for another 10 minutes. Remove the bacon to a paper towel-lined plate.
Reserve the bacon fat that is on the sheet tray!
Build the Base:
In a large Dutch oven or heavy pot, heat 2 tsp reserved bacon fat (optional), butter and olive oil over medium heat. Add onion and 2 tsp kosher salt. Cook until soft and translucent, about 5–7 minutes. Add cubed potatoes, garlic, 1 tsp freshly cracked black pepper and 1 tsp smoked paprika. Sauté until garlic is fragrant.
Slowly pour in the white wine (or 1/4 cup of the broth) and deglaze the pan. Add the broth (or the stock you made with the corn cobs) and cook uncovered for 10–15 minutes.
Stir in the fresh corn kernels, heavy cream, and milk. Simmer gently for 10 more minutes. Turn off the heat and add 1/2 cup creme fraiche and the lemon juice. Taste and add additional salt or freshly cracked black pepper (I usually add one more teaspoon of salt and 1 additional tsp of freshly cracked black pepper to finish it off).
Optional (and I love to do this): for a creamier soup, ladle 1/2 of the soup (about 2-3 ladles full) into a blender and then blend until smooth. Add back into the soup!
To Serve:
Ladle into bowls and top with fresh crumbled bacon and green onions. Optional: drizzle with olive oil or chili oil!