Corn chowder with bacon dippers

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Creamy corn chowder served with crispy bacon dippers is like sunshine in a bowl. And dipping crispy bacon into it? Just genius.Yes please!

Corn chowder with bacon dippers

Whether you are in the throws of summer with all its wonderful produce and bright, sunny days or in winter with its comfort food, scarves and fluffy blankets, corn chowder is always a good idea. How can a bowl filled with sunshine ever be a bad idea? And that is exactly what corn chowder is. Edible sunshine.

I’ve been wanting to make corn chowder forever and finally got around to it a couple of weeks ago. I wanted to celebrate the  really good corn we get in summer but wanted it to be comforting and warming as well. Chowder was the best of both worlds. I also love how absolutely simple chowder is to throw together, even though it might not seem it at first glance.

Corn chowder with bacon dippers

How do you make corn chowder with fresh corn?

The key to getting the most of the corn flavour though is to make a stock from the fresh corn cobs. Boil the shucked corn until cooked through then remove them from the water, sliced the kernels off the cobs and return the cobs to the cooking water with bay leaves, a sliced onion, white peppercorns and smoked salt. Allow to simmer and reduce for around 20-30 minutes until all the flavour is sucked out of the cobs. I have to thank Serious Eats for this tip as it made all the difference to the finished chowder.

After straining the stock, return the pot to the heat and sweat off some onions, garlic, potatoes and the corn kernels in copious amounts of butter before adding back the stock. Simmer again then add milk, a squeeze of lemon for brightness and more seasoning before blending half of the soup to create serious creaminess.

Corn chowder with bacon dippers

And then comes the genius part. I served the soup with crispy bacon dippers. Because bacon. And because if dipping crispy, fatty, salty bacon into sweet, creamy chowder doesn’t make your mouth water, who even are you? Serve this chowder in generous portions topped with a dollop of sour cream, a few sprigs of parsley and some thinly sliced chilli for heat. You can thank me later.

Corn chowder with bacon dippers

How do you thicken corn chowder?

Blend half of the soup to add creaminess and to thicken the soup. The potato in the soup adds as a gluten-free thickener but if you want an even thicker chowder you can add more potato or thicken with cornstarch/cornflour mixed with water. You can also use a roux (butter and flour cooked together) to thicken any soups, stews or chowders.

5 from 1 vote
Corn chowder with bacon dippers
Corn chowder with bacon dippers
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Creamy corn chowder served with crispy bacon dippers is like sunshine in a bowl. And dipping crispy bacon into it? Yes please!

Course: Chowder, Dinner, Soup
Cuisine: American
Keyword: corn chowder, corn soup, gluten free
Servings: 8
Calories: 178 kcal
Author: Alida Ryder
Ingredients
  • 6 ears of corn shucked
for the corn stock
  • corn cobs
  • 1 onion sliced
  • 2 bay leaves
  • 1 teaspoon white peppercorns
  • 2 teaspoons smoked salt
for the chowder
  • 3 tablespoons butter
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 2 potatoes peeled and cubed
  • corn kernels
  • 4 cups corn stock
  • 2 cups full cream whole milk
  • juice of 1/2 lemon
  • salt & pepper to taste
to serve
  • crispy bacon
  • sour cream
  • parsley
  • chilli optional
Instructions
  1. Boil the shucked corn in a large pot of water until cooked.
  2. Remove the corn then cut off the kernels. Set the kernels aside and return the corn cobs to the pot of water with the onion, bay leaves, peppercorns and salt.
  3. Allow to simmer and reduce for 30 minutes then drain and set aside.
  4. Return the pot to the heat then melt the butter over medium heat.
  5. Add the onion and garlic and allow to sauté for 5 minutes.
  6. Add the potatoes and corn and sauté for a further 10 minutes before adding the corn stock.
  7. Allow the chowder to simmer gently for 20 minutes or until the potatoes are cooked through.
  8. Add the milk, lemon juice and season to taste.
  9. Transfer half of the chowder to a blender and blend until smooth. If you prefer, you can strain this mixture back in the pot but I don't mind the texture of the blended chowder so I omit this step.
  10. Pour the blended chowder back into the pot with the remaining soup then check the seasoning and adjust.
  11. Serve the chowder topped with a dollop of sour cream, parsley and chilli (if using) and serve with crispy bacon dippers.
Nutrition Facts
Corn chowder with bacon dippers
Amount Per Serving
Calories 178 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 80mg 3%
Potassium 504mg 14%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 9g
Protein 5g 10%
Vitamin A 7.1%
Vitamin C 15.9%
Calcium 9.8%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Showing 2 comments
  • Sabrina
    Reply

    Yum! That chowder looks delicious and love the bacon dippers!

    • Alida Ryder
      Reply

      Thanks Sabrina. Those bacon dippers are life!

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