Corn Chowder

5 cups

Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.


  • 4 ears sweet corn, husked

  • 3 slices bacon, cut into ½-inch pieces

  • ½ medium onion, cut into ¼-inch dice (about ¾ cup)

  • 1 medium russet potato, peeled and cut into ⅓-inch dice (1 ½ cups)

  • 1 cup milk

  • 1 sprig fresh thyme

  • Coarse salt


  1. Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.

  2. Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.

  3. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

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