Corn Chowder

Ingredients

  • 2 Tbsp butter
  • 4 slices thick cut bacon, chopped
  • 6 green onions, chopped, separating white and green parts, plus more for garnish
  • 4 celery ribs, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 4 cups corn kernels (from 4 – 5 ears of corn) + sweet starchy liquid from scraping the cob after kernels are removed
  • 1 quart chicken stock
  • 1 pound Yukon potatoes, peeled and cut into 1- inch cubes
  • ½ red bell pepper, chopped
  • 1 (14.75 ounce) can creamed corn
  • 2 tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¾ cup heavy cream

Directions

  • Step 1:

    Melt the butter in a large, heavy stockpot over medium heat.

  • Step 2:

    Add the bacon and cook, stirring often, until the bacon crisps, about 8 minutes.

  • Step 3:

    Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the fat in the pot.

  • Step 4:

    Add the white parts of the green onion, celery, garlic and bay leaf to the pot. Cook on low, stirring often, until softened, about 10 minutes.

  • Step 5:

    Add the corn kernels, cob scrapings, chicken stock, potatoes, bell pepper, creamed corn, salt, black pepper and cayenne pepper. Simmer and cook for about 15 minutes, until potatoes and corn are tender.

  • Step 6:

    Remove bay leaf. Stir in cooked bacon, green parts of green onions, and heavy cream. Heat through.

  • Step 7:

    Serve topped with more green onions.