Corn Chowder You’ll Crave

‘Tis the season for soups and chowders. Time goes back so you’ll gain an extra hour. Spend it wisely, make it count. Good food, good times is what fall is about.  Here’s a recipe for fresh Corn Chowder you’ll crave for sure during these chilly days and nights.


4 ears of fresh corn

4 medium red potatoes (peeled if desired and chopped into 1/4″ pieces)

2 cloves of garlic

1 medium sized onion

1 cup of milk

1 tablespoon butter

1 tablespoon of cornstarch

1 can cream (of celery, potato, or corn) (optional)

Sugar, Salt and pepper to taste

6 strips of turkey or pork bacon, cooked and crumbled (optional)


  1. Peel leaves off and rinse the corn

2. Schuck the corn in a large bowl, getting as far down to the cob as possible *catch the milky liquid from the cob, the more, the sweeter the chowder will be

3. Put the cobs in a pot of 4-6 cups of water and bring to a boil, cover, then let simmer

4. Reduce heat, add potatoes and discard cobs, stir and boil until potatoes are soft (about 10min), then mash slightly for thicker broth

5. In a saucepan, sautée garlic and finely chopped onions in butter until clear, add salt and pepper

6. Add milk, onions and kernels to potato boil and stir while cooking

7. Add salt, pepper, and sugar to taste

8. Add cornstarch to thicken chowder

9. If your cobs didn’t yield as flavorful a broth (perhaps they were not as youthful or robust), or your potatoes were too small and are drowning in your broth, or your corn is so fresh its overpowering your chowder, add a can of cream (of your choice) for flavor and consistency. (For a more powerful veggie flavor – cream of celery, for a more powerful potato flavor – cream of potato, for a more powerful corn flavor – cream corn)

10. Cook until corn is softened to desired consistency (10-12min)

11. Fry bacon, if using, and top each bowl with crumbled pieces when serving



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