Ingredients

For the Corn Stock:
4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
For the Corn Chowder:

4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
4 oz (4 slices) bacon, chopped
1 large onion, finely diced (1 1/2 cup)
1 large carrot, cut into 1/4" dice (1 cup)
3 stalks celery, finely diced (1 cup)
1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4" thick pieces
2-3 tsp sea salt, or to taste
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste
2 Tbsp Chives, chopped, to garnish

Instructions

How to Make Corn Stock:
Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.

Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.

How to Make Corn Chowder:

Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Recipe Notes
*After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.

**Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.

FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.

SOUP