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We’ve already featured chowder two ways here on 12 Tomatoes: Manhattan and New England. Let’s step away from the clam, however, and look at another great soup: corn chowder. We wanted to make a recipe that used fresh -not canned- corn.

To do justice to the corn, and to allow the flavor to really come through, we used some extra corn and pureed part of the chowder in the blender. To further infuse the soup with corn flavor, we boiled the cobs in the dish to create a corn stock. Finally, we wanted to go ahead and keep this dish gluten free, so there is no flour at all. If you want to make this a vegetarian soup, don’t use the bacon and instead just add more butter. Keep reading below for this delicious recipe…

Corn Chowder

(makes 4 servings)

Ingredients

Directions

  1. In a large saucepan, melt the butter over medium heat. Add the onion, bacon, thyme, 2 teaspoons salt, 1 teaspoon pepper, and cook, stirring frequently for four minutes. Add the celery and cook for another 5 minutes, or until the onion is softened and the edges are beginning to brown.
  2. Break the corn cobs in half and add them to the saucepan. Add the milk, water, and bay leaf, then bring to a boil and reduce the heat to a bare simmer. Cover the pot and cook for 30 minutes, making sure the heat is as low as it can be while still maintaining a gentle simmer.
  3. Discard the cobs and the bay leaf. Raise the heat, add the potatoes and corn kernels, and bring to a simmer. Once at a simmer, reduce the heat to maintain the simmer for 15 minutes.
  4. Process 2 cups of the chowder in a blender until smooth (1 to 2 minutes). Return the puree to the chowder. Season to taste with salt, pepper, and optionally a little sugar. Serve with a sprinkling of basil or a light dusting of cayenne pepper.
  5. Enjoy!

Recipe adapted fromSimply Recipes