Corn Chowder always reminds me of one of my husband’s best friends. He raves about my recipe and I think the secret to its success is the use of fresh corn. Although frozen corn is certainly acceptable, the fresh corn pops in your mouth and adds a special sweetness that is exceptional. I personally think the white cheddar cheese in this recipe gives the corn chowder its WOW factor, but I left it optional here in case you have guests who don’t like their chowder with cheese.
- 8 strips bacon diced
- 2 large onions chopped
- 1/3 cup flour
- 8 cups chicken stock
- 8 cups chopped potatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ears fresh corn (or 4 cups frozen corn)
- 2 cups light cream (half and half)
- 1 tomato diced
- 8 ounces sharp white cheddar cheese optional
Sauté bacon and onion in heavy bottom stock pot. Drain excess fat.
Sprinkle flour on top of onion and bacon mixture. Pour chicken stock, potatoes, salt, and pepper into pot and bring to a boil. Reduce to simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, boil corn for 3-5 minutes. Drain and cut corn off the cob.
Add corn and cream into pot and heat through. Ladle into bowl and serve with tomatoes and, if desired, cheese.