📝 About This Recipe
This luxurious chowder celebrates the natural sweetness of Zea mays, capturing the essence of a late-summer harvest in a single, comforting bowl. By utilizing both the kernels and the milk scraped from the cobs, we create a deep, complex corn flavor that is perfectly balanced by salty pancetta and a hint of smoky paprika. It is a velvety, soul-warming masterpiece that elevates the humble cereal grain into a gourmet experience.
🥗 Ingredients
The Corn Base
- 6 ears Fresh Sweet Corn (shucked and silks removed)
- 4 cups Chicken or Vegetable Stock (low sodium preferred)
Aromatics and Vegetables
- 6 slices Thick-cut Bacon (diced into small lardons)
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 1 medium Red Bell Pepper (finely diced for color and sweetness)
- 3 pieces Garlic Cloves (minced)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
Seasoning and Liquid
- 1/4 cup All-purpose Flour (to thicken)
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/2 teaspoon Smoked Paprika
- 1 piece Bay Leaf (dried)
- to taste Kosher Salt and Black Pepper
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 drizzle Extra Virgin Olive Oil (high quality)
👨🍳 Instructions
-
1
Using a sharp knife, carefully cut the corn kernels off the cobs into a large bowl. Once the kernels are removed, use the back of your knife to scrape down the cobs; this 'corn milk' is liquid gold and adds incredible creaminess.
-
2
In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon. Cook until the bacon is crispy and the fat has rendered, about 8-10 minutes.
-
3
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving the rendered fat in the pot.
-
4
Add the 2 tablespoons of butter to the bacon fat. Once melted, add the onion, celery, and red bell pepper. Sauté for 6-7 minutes until the vegetables are softened and the onions are translucent.
-
5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
-
6
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a roux that will thicken the chowder.
-
7
Slowly whisk in the stock, a little at a time, to ensure a smooth consistency without lumps. Bring the mixture to a gentle simmer.
-
8
Add the cubed potatoes, the corn kernels, the reserved corn milk, the bay leaf, fresh thyme, and smoked paprika. Season with a generous pinch of salt and pepper.
-
9
Reduce the heat to low, cover the pot partially, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
-
10
Optional Step for Texture: Remove about 2 cups of the soup and pulse it in a blender or use an immersion blender directly in the pot for a few seconds. This creates a thicker, creamier base while leaving plenty of chunky texture.
-
11
Stir in the heavy cream and half of the reserved crispy bacon. Let the chowder heat through for another 5 minutes, but do not let it come to a hard boil.
-
12
Taste and adjust seasoning. Remove the bay leaf before serving.
-
13
Ladle the hot chowder into warmed bowls. Top with the remaining crispy bacon, fresh chives, and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use fresh corn on the cob when in season; the 'milk' from the cob provides a depth of flavor frozen corn cannot match. If using frozen corn, thaw it completely and pat dry before adding to ensure it doesn't water down the soup. Yukon Gold potatoes are superior for chowder because they hold their shape well while releasing just enough starch to help thicken the broth. Be careful with salt early on—the bacon and stock both contain sodium, so do your final seasoning check at the very end. To make it spicy, add a finely diced jalapeño along with the bell peppers.
🍽️ Serving Suggestions
Serve with a side of warm, honey-glazed cornbread to lean into the maize theme. A crisp green salad with a lemon-shallot vinaigrette provides a refreshing acidic contrast to the rich cream. Pair with a chilled glass of buttery Chardonnay or a crisp pilsner beer. For a coastal twist, top with a few pan-seared scallops or a handful of lump crab meat. Serve in a hollowed-out sourdough bread bowl for the ultimate comfort food presentation.