Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (4)

103 Ratings
  • 5 star values: 19
  • 4 star values: 29
  • 3 star values: 38
  • 2 star values: 16
  • 1 star values: 1
Rating: Unrated
It received the husband's approval! He is a huge NE clam chowda fan (so much so he married a New Englander)! So, I was a little nervous because I knew it would not be heavy like clam chowda. The only thing I will change next time is to serve it with BLTs because he almost ate the entire pot because it wasn't very filling(for him). I did add about a tbsp of flour to the onions to make it a little thicker.
Rating: Unrated
I double the recipe and freeze some - it's great! I serve it topped with some shredded cheddar cheese.
Rating: Unrated
This was a very easy recipe, And I lightened it up a little didn't add any salt.And used turkey bacon and 2 percent milk.And it was still very tastey.Jazzmen
Rating: Unrated
I doubled this recipe for a relaxed dinner with friends. It was a perfect casual entree served with homemade bread.