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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

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Seriously the Tastiest Corn Chowder


This fresh corn chowder recipe is loaded with summer produce at its peek of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.


PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes

SERVINGS: 8 cups


INGREDIENTS:

FOR THE CORN STOCK:

4 cups Chicken Broth

1 1/2 cups Milk (Any Kind)

1 cup Heavy Cream


FOR THE CORN CHOWDER:

4 cups Corn Kernels (from 4-5 ears of corn), reserve the cobs for the stock

4 ounces (4 slices) Bacon, chopped

1 large Carrot, sliced

3 stalks Celery, finely diced (1 cup)

1 lb Red Skin Potatoes or Yukon Gold Potatoes, 3 medium, cut into cubes

3 teaspoons Sea Salt, or to taste

1/4 teaspoon Black Pepper, or to taste

1/4 teaspoon Cayenne Pepper, or to taste

2 tablespoons Chives, chopped, to garnish


INSTRUCTIONS:

HOW TO MAKE THE CORN STOCK:

1. Cut the kernels from the cobs and set aside for making the chowder. Place the bare cobs in a stockpot.


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


HOW TO MAKE CORN CHOWDER:

1. Place a 5-quart Dutch Oven or Stockpot over medim-high heat. Add the chopped bacon and cook, stirring occasionally until browned. Remove the bacon bits with a slotted spoon and set aside.


2. 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 minutes)


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


**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.

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