Corn Chowder

  • Yield 4 servings
  • Prep 15 mins
  • Cook 25 mins

Corn and potatoes thicken and flavor this hearty chowder.

Photography: Mark Boughton / Styling by Teresa Blackburn


3 medium ears fresh corn
1 (4-ounce) piece unsliced bacon, rind discarded and bacon diced
2 tablespoons butter
1 medium onion, diced
1/2 large red bell pepper, diced
1/2 teaspoon ground cumin
1/8 teaspoon turmeric
1 pound all-purpose potatoes, peeled and diced
3 cups lower-sodium chicken broth
1/2 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons cornstarch, dissolved in 2 tablespoons water
1 cup half-and-half cream
Minced fresh chives or thinly sliced green onions, for garnish


  1. Cut kernels off cobs and scrape off milky bits. You should have about 2 cups corn.
  2. In a large pot cook bacon until crisp. Pour off all but 1 tablespoon fat. Add butter, onion, bell pepper, thyme, cumin and turmeric; cook over medium heat until vegetables are tender. Stir occasionally. Add corn, potatoes, broth, salt and pepper.
  3. Cover and bring to a boil. Adjust heat and boil 10 minutes or until potatoes are tender. Stir in cornstarch mixture and cook until chowder is lightly thickened.
  4. Stir in cream. Garnish with chives or green onions.

Adapted from 50 Chowders by Jasper White (Scribner).



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