blandhog: Legit thought they were breaking up sticks of butter for a second. Good idea to put the cobs back in though.
Auronp87: Now…was that a child’s hands…?
Either way, this looks great and I’ve been trying to figure out ways to get my fiance into soups and chowders more, this might be the ticket!
speedylee: **[Corn Chowder with Bacon](http://www.recipetineats.com/corn-chowder-with-bacon/)** by RecipeTin Eats
*Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Servings: 5 – 6 people*
**Ingredients**
* 4 ears of corn (or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
* 1 tsp butter (or oil)
* 250 g / 8 oz bacon , chopped
* 2 tbsp / 30 g butter (use 3 tbsp if bacon is lean)
* 1 garlic clove , minced
* 1 small onion , diced (or half large onion) (yellow, brown or white)
* 5 tbsp / 60g flour
* 2 cups chicken broth , low sodium preferred
* 3 cups milk (I use low fat but full fat will work too)
* 600 g / 1.2 lb potatoes , cut into 1 cm / 2/5″ cubes (about 2 large)
* 2 sprigs of thyme OR 1 tsp dried thyme
* 3/4 cup / 185 ml cream (Note 1)
* 3/4 cup shallots , green part finely sliced (green onions / scallions)
* Salt and finely ground pepper to taste
**Instructions**
1. Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
2. Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
3. Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
4. Add flour and mix it in. Cook, stirring, for 1 minute.
5. Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
6. Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
7. Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.
*Recipe Note: I use heavy / thickened cream. Feel free to use half and half, pouring or even light cream. Butter is also a great option if you don’t have cream – just a small knob to add richness. Or omit it for a healthier version – it’s still beautifully creamy and thick.*
oliviathecf: I love corn chowder! I make mine a bit differently though, I char the corn (and a jalapeno) on the grill. If you’re using it, here’s where you’d cook the bacon. Remove said bacon and cook your onions until translucent and add in your chopped jalapeno. Put the potatoes in, put in the cobs after cutting the kernels off. Then I add some veggie broth and no milk (but it’d be really good with dairy and the stock/broth of your choice)
From there, I boil the mixture until the potatoes are tender. Then I take the corn cobs out and use an immersion/stick blender until it’s all smooth, adding more broth/stock if needed to make it spoon-able. Then I add in the corn kernels, test for seasoning, and serve with green onions and some sharp white cheddar, as well as the bacon if you eat it.
I personally skip the cream because blending the potatoes makes it thick enough and the cream would make it a bit too rich. But it’s the perfect comfort food and it’s great for this time of year when you can still get some fresh corn.
My way of doing it is a different animal than the one showed here but this one looks damn good too!
Problemwithaccount: What are these kinds of pots called?
InactiveBeef: Adding clams makes this into clam chowder.
