0 (0)

Mains, Quick and Easy, Soups

Corn chowder

Corn chowder
Los Angeles Times

At farmers markets, people don't just buy sweet corn. They attack it. They rip back husks, jab thumbnails into sample kernels and wait for the plump grains to erupt with milk. The fresher the corn, the more furiously they rip ... Read more

Total time: 1 hour | Serves 6
  • 3 medium ears fresh yellow or bicolor corn
  • 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  • 2 tablespoons unsalted butter
  • 1 medium onion cut into 1/2-inch dice
  • 1/2 large red bell pepper cut into 1/2-inch dice
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon turmeric
  • 1 pound potatoes (3-4 medium), peeled and cut into 1/2-inch dice
  • 3 cups chicken stock
  • Kosher or sea salt and freshly ground black pepper
  • 2 teaspoons cornstarch, dissolved in 2 tablespoons water
  • 1 cup heavy cream
  • 2 tablespoons minced fresh chives or thinly sliced green onions

Step 1Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out of the corn kernels.

Step 2Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

Step 3Add the butter, onion, bell pepper, thyme, cumin and turmeric. Saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.

Step 4Add the corn kernels, potatoes and stock. Turn up the heat to medium-high, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash some of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.

Step 5Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

Step 6When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls and sprinkle with the chopped chives.

Note: This recipe is adapted from "50 Chowders: One-Pot Meals -- Clam, Corn and Beyond," by Jasper White (Scribner, 2000). If you are making chicken stock especially for this recipe, add the corn cobs (do not scrape them in this case) to that stock for more corn flavor. You may substitute 4 thick slices of bacon if you can't find slab bacon.


Quick radish pickles
Quick radish pickles

Pesco baco
Pesco baco

Yeast-raised waffles
Yeast-raised waffles

Sweet pea and wasabi dip
Sweet pea and wasabi dip

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Green chile mac and cheese
Salmon skewers with tamarind sauce
Creamy bean soup with croutons and crispy ventreche
Eggs Florentine