New This Month

Creamy Corn Chowder

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson


  • 2 strips bacon (about 2 ounces), finely chopped
  • 1 tablespoon unsalted butter
  • 5 ounces shallots, minced (about 1 cup)
  • 1/4 cup dry white wine
  • 2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
  • 2 cups corn kernels (from 2 to 3 ears)
  • 1 small zucchini, cut into 1/2-inch cubes (about 1 cup)
  • 4 cups chicken stock
  • 1 thyme sprig
  • Coarse salt and freshly ground pepper
  • 1/3 cup heavy cream


  1. Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.

  2. Add potatoes, corn, zucchini, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; add cream and heat 1 minute, then pulse a few times with an immersion blender, just until some of corn mixture is pureed. Season with salt and pepper; serve immediately.

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