# Corn Chowder

- Servings: 6 servings
- Prep time: 30 min
- Total time: 55 min
- Category: Soup
- Language: en

## Ingredients

- 4 1/2 cups corn
- 7 1/2 ounces thick-sliced bacon, diced
- 2 tbsp unsalted butter
- 1 tbsp garlic, minced
- 1 1/2 cups yellow onion, diced
- 1 cup carrot, diced
- 1/4 cup flour
- 1 tsp italian seasoning
- 1/4 tsp dried thyme
- 3 cups baby gold potatoes, diced, unpeeled
- 2 cups chicken broth
- 3 cups whole milk
- 1 large bay leaf
- 1/2 cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- fresh herbs, finely diced (optional)

## Instructions

1. Cut the kernels off the corn cobs and save the bare cobs.
2. Dice the bacon and cook in a large pot over medium-high heat until golden and fat is rendered.
3. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, keeping the bacon fat in the pot.
4. Lower heat to medium, add butter, onion, carrot, and garlic. Season with salt and pepper. Cook for 5-7 minutes until onion is golden.
5. Stir in flour and cook for 1 minute, then add potatoes, Italian seasoning, and thyme, cooking for 30 seconds more.
6. Pour in chicken broth to scrape up browned bits, then stir in milk and bay leaf. Add the reserved corn cobs, pressing them into the liquid.
7. Bring to a simmer over medium-high, then cover and reduce heat to medium-low. Cook for 20-25 minutes until potatoes are tender.
8. Remove lid, discard cobs and bay leaf, and stir in the corn kernels. Cook for 5-7 minutes until tender.
9. Stir in the heavy cream, season to taste, and stir in half the cooked bacon and herbs if desired.
10. Ladle into bowls and top with the remaining bacon.

## Source

- Original video: https://www.chelseasmessyapron.com/corn-chowder/
- Recipe page: https://www.cliprecipe.com/recipe/55175849-b32f-4f02-8219-bb4afe915b5c
- Extracted: 2026-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt