You are here: Home » Recipes » Fresh Corn, Bacon and Potato Chowder Fresh Corn, Bacon and Potato Chowder Recipe by Our Cookbook CollectionKitchen Tested Yield 16 servings Prep 10 mins Cook 50 mins Rich and creamy, this soup is loaded with vegetables and garnished with bacon. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Serve this rich and creamy soup in small bowls. Ingredients 10 ears corn8 cups water1/2 cup (1 stick) unsalted butter1 1/2 cups diced red onion (about 2 medium)3 cups diced celery (about 6 ribs)2 1/2 cups chopped red bell pepper (about 3 large)6 cups diced red potatoes (about 10 medium)1 tablespoon fennel seed1 tablespoon celery seed1 1/2 teaspoons tablespoon red pepper flakes3 cups heavy cream1/4 cup chopped fresh dill6 slices applewood-smoked bacon, cooked until crispy, drained and crumbled Instructions Cut corn kernels off cobs. Place cobs in a large Dutch oven and cover with 8 cups water. Bring to a boil, reduce heat, and simmer, covered, 20 minutes. Remove cobs and discard. Set cooking liquid aside. Melt butter in Dutch oven over medium-high heat. Add onion, celery, bell pepper, potatoes, fennel seed, celery seed, red pepper flakes and corn kernels. Cook until onions are tender and vegetables are fragrant. Add liquid from cooking corn cobs and heavy cream. Bring to a boil, reduce heat, and simmer until potatoes are tender. Just before serving, stir in dill. Garnish with crumbled bacon. Makes 16 cups. Recipe courtesy of Maggie Zaccara, Hope & Olive Restaurant, Greenfield, Mass.