Loaded Corn Chowder

from ButterYum

makes 8-12 servings

Ingredients

For the Corn Stock:

• 8 corn cobs, kernels removed

• 3 quarts water

• pinch of salt

For the Chowder:

• 4 slices thick cut bacon, cut into small strips

• 1 1/2 cups diced yellow onion

• 1 cup diced carrots

• 1 cup diced celery

• 3 knorr chicken bouillon cubes

• 5-6 cups corn kernels (from 8 ears of corn)

• 2 cups diced Yukon gold potatoes

• 1 1/2 cups whole milk

• 1 cup heavy cream

• 2 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon cayenne pepper (optional)

• 2 tablespoons chopped fresh parsley (fresh or dried)

• 2 tablespoons chopped fresh chives (fresh or dried)

Directions

To Make the Corn Stock:

1. In a 8-quart or larger stock pot, place naked corn cobs, salt, and 3 quarts of  water.

2. Bring to a boil, reduce heat and simmer, uncovered, for 2 hours.

3. Remove corn cobs from stock; discard cobs.

4. Bring corn stock to a boil and continue boiling until it reduced down to 4 cups of liquid.  Use right away or chill for up to 5 days before proceeding to the chowder recipe.

To Make the Chowder:

1. In a 6-quart or larger stock pot, cook bacon over medium-high heat until crispy; remove cooked bacon from pan drippings and set aside until needed.

2. In the same stock pot, cook onions, carrots, and celery in the rendered bacon for 8-10 minutes or until the onions are translucent, stirring occasionally.

3. Add the reduced corn stock, diced potatoes, corn kernels, bouillon cubes, milk, cream, salt, black pepper, and ground cayenne (if using); heat until just under a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.

4. Remove from heat and stir in parsley, chives, and reserved bacon; stir well.

5. Taste and add more salt if needed.  Allow leftovers to cool, then chill in airtight airtight container for up to 5 days.  See notes below before you consider freezing.

Notes

• Alternate corn stock directions using an Instant Pot or Slow Cooker can be found HERE.  Whichever way you choose, reduce the finished corn stock down until it measures 4 cups - use the concentrated stock to make this chowder recipe.

• Chowders containing potatoes and dairy don’t freeze well, but you can freeze blanched corn on the cob so you can make this recipe any time of the year.    Alternatively, you can cut the corn kernels off the cob and make corn stock with the cobs, then freeze the corn kernels and stock separately until needed.  For that matter, you could freeze this chowder before adding the potatoes, milk, or heavy cream (just add them on the day you want to serve the chowder, allowing enough time for the potatoes to simmer long enough to become tender).

  • To blanch corn on the cob, remove husks and silks.  Boil cobs for 7-11 minutes (see suggested times below), then chill in iced water for the same length of time.  Place in freezer bags and freeze for up to 1 year.  Personally, I feel vacuum sealed bags offer a bit more protection than zip-top freezer bags.

    • small cobs - boil for 7 minutes; cool in ice water for 7 minutes.

    • medium cobs - boil for 9 minutes; cool in ice water for 9 minutes.

    • large cobs - boil for 11 minutes; cool in ice water for 11 minutes.

recipe adapted from Natasha’s kitchen