Stacy Lyn Harris

The holidays are getting closer, and if you’re like me, you start thinking–and stressing–about the preparations well ahead of time. My Tips for a Stress-Less Holiday can help, as well as these no-fail tips on how to brine and cook a turkey. With the turkey main feature accounted for, how about the holiday sides? I’ve got you covered there, too. One of my go-to Thanksgiving sides is this corn chowder recipe.

Corn was a key feature on the table at the very first Thanksgiving, so it’s traditional to include at least one corn-based side in our celebrations. Usually, holiday corn recipes feature sweet yellow corn instead of the Indian corn that graced the pilgrims’ table. (Indian corn is a beautiful decorative addition to the Thanksgiving table.)

Along with the holidays, 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.

Watch me make Corn Chowder with Wild Boar Pork Belly Bacon on the Outdoor Channel:

Corn Chowder

This corn chowder gets rave reviews from guests. Although you can use frozen corn, fresh will make it even more flavorful.

5 from 1 vote

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Course Soup

Cuisine American

Ingredients

  

• 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

Instructions

 

• 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.
  

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Tried this recipe?Let me know how it was!