Corn Chowder


What do you get when you mix a lot of carbs {the healthy kind} with cream and then sprinkle bacon on top? The answer is:

corn chowder {bliss}

I have mentioned before that I hail from the Midwestern parts of America which basically means corn and bacon are in my back yard. OK, not really but I am happy to oblige the stereotype if it gains me credibility for the purposes of this post.

corn chowder
category ⇒ clear soup

Stock and milk, 8 cups total. {Congratulations!} You get to choose the ratio of stock to milk. My version of corn chowder consisted of 4 cups chicken stock and 4 cups whole milk. I would guess that this would be a lighter version of chowder. Feel free to experiment with the ratio and the type of milk. If you prefer a creamier chowder, maybe try 3 cups stock and 5 cups milk…or better yet, make it sinful. Swap the milk for heavy cream or half and half.


I consider the French Flavor Profile to be “home base” for my kitchen. It just feels comfortable and might I suggest that comfort ought to be our number one priority when cooking soup. Indeed. Here are the garnish items that landed in my pot:

  • 1 package of bacon
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2-3 potatoes, medium sized, peeled and diced
  • frozen corn, 4 cups
  • black pepper, to taste
  • cayenne, ¼ teaspoon
  • garlic, 1-2 cloves, minced
  • marjoram, 1 teaspoon
  • flour, 1-2 tablespoons, for thickening
  • parsley, fresh, chopped for garnish
seasoning ⇒ salt

Using the taste and season technique, taste soup throughout the cooking process. Add a dash or two of salt to the pot to achieve the perfect balance of flavors.

assembly of parts
  1. Cut bacon slices into large pieces and cook over high heat in the soup pot until crispy. Remove cooked bacon from pot and set aside for later use.
  2. Discard all but 1 tablespoon of bacon grease from the pot.
  3. Over medium high heat, add onions, carrots and celery to the pot. Sprinkle with salt and cook for awhile, 3-5 minutes.
  4. Add corn and potatoes and cook for a short while, 2-3 more minutes.
  5. Season the ingredients with black pepper, cayenne, garlic, and marjoram. Cook a smidge longer until fragrant, 1 minute or less.
  6. Evenly sprinkle flour over contents in the pot. Stir to incorporate and cook for a short while, 2-3 minutes.
  7. Deglaze pot with stock and milk, stirring to combine.
  8. Bring soup to boil and then reduce heat to low.
  9. Simmer on low until soup has thickened and potatoes are soft, about 30 minutes.
  10. Ladle soup into bowls and garnish with crispy bacon and chopped parsley.

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