Corn Chowder

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1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


3cupcorn kernels (about 5 ears of corn)
  water (to cover corn cobs - if using)
2cupchicken stock (or corn broth)
1⁄4poundbacon (or salt pork, in 1/4 inch dice)
1cupcelery (finely sliced)
2cuponions (thinly sliced)
1clovegarlic (minced)
3mediumpotatoes (pared and in 1/2-inch dice)
16ouncetomatoes (chopped - fresh or canned)
1⁄4teaspoonbaking soda
2cupmilk (or light cream)
1teaspoonworcestershire sauce
  salt (to taste)
  ground black pepper
  parsley (chopped - for garnish)


Cut and scrape the corn from the cobs, Puree 2 of the 3 cups of corn in the food processor or blender, and set aside for later use. Break the cobs in half, place in a saucepan and add water to cover.

Boil the cobs for about 20 minutes. Discard cobs. There should be about 1 cup of broth in the pan. Supplement this with chicken stock to make 2 full cups of liquid, and set aside.

In a medium (3-quart) saucepan fry out the salt pork or bacon until all of the fat is rendered and the pieces are brown and crisp - about 10 minutes over medium heat. Remove bits with slotted spoon and set aside. There should be about 2 tablespoons of grease. Pour off the excess.

Add celery, onions and garlic to the saucepan and cook over medium heat until the vegetables are somewhat tender and translucent, about 12 minutes.

Pour the stock into the saucepan and add diced potatoes, tomatoes and baking soda. Cook until potatoes are almost tender - al dente, about 12 minutes.

Add both the pureed and whole corn kernels to the pot and continue cooking for another 10 minutes. Stir frequently. Potatoes and corn should be tender.

The chowder may be prepared in advance to this point and set aside.

To serve, add milk or cream and Worcestershire sauce, seasons with salt and pepper and reheat gently. Do not boil. When steam begins to rise from the surface, the chowder is heated.

Pour into hot bowls and garnish with a sprinkling of parsley.

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