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Creamy Fresh Corn and Chicken Chowder

Here's how you make Creamy Fresh Corn and Chicken Chowder
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  • Servings: 7
  • Prep: 10-15m
  • Cook: 45-55m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 4 slices bacon, diced
  • 1 1/4 cups chicken, cooked and diced (If you like a heartier soup, you can add more)
  • 8 ears corn
  • 2 Idaho potatoes, peeled and diced (use Idaho, DO NOT use red or a waxy potato)
  • 1 medium onion, fine chopped
  • 2 garlic cloves, minced
  • 1 small leek, cleaned and thin sliced (whites only)
  • 1 1/2 tablespoons carrots, shredded and chopped very fine
  • 6 cups vegetable stock
  • 2 cups heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 6 sprigs fresh thyme
  • 2 bay leafs
  • 1/4 cup fresh parsley, minced
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Roasted Corn ... I really prefer to roast my corn for this recipe. Now, there are many ways to do this. You can oven bake this in the husk, wrapped in foil, on the grill, on a grill pan. Just about anyway you want. The point is - you want to cook this a bit before adding to the soup. Depending on what method you use, it can take from 10-15 minutes. You don't want it brown or burnt, just tender and crisp. Yes, you could use frozen frozen corn; but it just isn't the same flavor. Once the corn is cooked; cool, and cut off the ears. You will be really happy you did this step.

  • Step 2: Bacon ... In a large stock/soup pot, add the bacon and bring to medium heat. Slowly render the bacon until crisp and tender. Once the bacon is done, remove and set to the side on a plate lined with a paper towel to drain - but don't get rid of the bacon drippings. If you render the bacon slowly, you do not need to add any oil or fat.

  • Step 3: Base ... Add the onion, leek, and garlic to the bacon drippings; and saute until lightly tender (medium heat). Then, stir in the flour and mix to combine. This will create the base for the soup. Then add the broth and mix well to combine - I like to use a whisk for this. Next, add the thyme, bay, and add a pinch of both salt and pepper; you can re-season it later on. Bring to a boil and then reduce to medium low heat; cook 10 minutes until the potatoes are almost fork tender; then add in half the corn and cook another 2-3 minutes, just to heat through.

  • Step 4: Puree ... First, don't forget to remove the thyme sprigs and bay leaves. Then, I use an immersion blender, but you can also use a 'regular' blender. Puree until it is pretty smooth. You can really puree until you get the texture you like best. Don't forget ... you are still going to add a little cream and more corn.

  • Step 5: Finish ... Add the remainder of the corn, carrot, cream, and the bacon back in, and bring to a light boil. Then reduce and simmer 15-20 minutes. Add the parsley, and season with salt and pepper.

  • Step 6: Serve ... I love a grilled tomato cheese sandwich; or maybe a ham and cheese; or even a good burger. Serve and ENJOY!

We hope you enjoy this recipe!

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