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Using fresh ingredients is the heart and soul of any great recipe, and corn chowder is no exception. Fresh corn, harvested at its peak, brings a sweetness and crunch that frozen corn simply cannot replicate. The joy of biting into tender kernels that pop with flavor is unmatched. Additionally, seasonal availability encourages us to visit local farmer's markets, where we can find the freshest produce and support local agriculture.

Fresh Corn Chowder Recipe - Little Broken

Dive into the rich and creamy goodness of Fresh Corn Chowder Delight! This comforting soup features sweet corn, crispy bacon, and tender potatoes simmered to perfection, all wrapped up in a luscious broth. Perfect for chilly days, it’s easy to make with fresh ingredients and can be customized to your liking! Finish it off with a sprinkle of fresh herbs and a hint of spice for an extra kick. Gather your favorite ingredients and enjoy a bowl of warmth today!
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Ingredients
  

4 cups fresh corn kernels (about 6-8 ears of corn)

4 slices of bacon, chopped (or substitute with pancetta for a twist)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced (Yukon Gold or Russet)

2 cups chicken or vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper to taste

Fresh chives or parsley for garnish

Optional: a sprinkle of smoked paprika or cayenne for heat

Instructions
 

Prepare the Corn: If using fresh corn, boil the corn cobs in water for about 5 minutes, then cool slightly. Cut the kernels off the cobs and set aside. You can can also use frozen corn for convenience.

    Cook the Bacon: In a large pot or Dutch oven, add the chopped bacon over medium heat. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and place it on paper towels to drain, leaving the rendered fat in the pot.

      Sauté Aromatics: In the same pot, add the diced onion and sauté in the bacon fat until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Add Potatoes and Broth: Stir in the diced potatoes and corn kernels, and then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 15-20 minutes, or until the potatoes are tender.

          Blend for Creaminess (optional): If you prefer a creamier texture, use an immersion blender to blend a portion of the soup (or transfer 1-2 cups to a blender), then return it back to the pot. This step is optional and can be adjusted based on your texture preference.

            Finish with Cream and Season: Stir in the heavy cream and thyme, heating through for an additional 5 minutes. Season with salt and pepper to taste. If you like heat, sprinkle a little smoked paprika or cayenne at this stage.

              Serve and Garnish: Ladle the chowder into bowls and garnish with the crispy bacon bits and freshly chopped chives or parsley.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings