You are here: Home » Recipes » Corn Chowder Corn Chowder Recipe by Relish 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 PrintEmail Ingredients 3 medium ears fresh corn1 (4-ounce) piece unsliced bacon, rind discarded and bacon diced2 tablespoons butter1 medium onion, diced1/2 large red bell pepper, diced1/2 teaspoon ground cumin1/8 teaspoon turmeric1 pound all-purpose potatoes, peeled and diced3 cups lower-sodium chicken broth1/2 teaspoon kosher salt Freshly ground black pepper2 teaspoons cornstarch, dissolved in 2 tablespoons water1 cup half-and-half cream Minced fresh chives or thinly sliced green onions, for garnish Instructions Cut kernels off cobs and scrape off milky bits. You should have about 2 cups corn. 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. 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. Stir in cream. Garnish with chives or green onions. Adapted from 50 Chowders by Jasper White (Scribner).