Corn Chowder

Corn Chowder

Prep Time

10 minutes

Cook Time

240 minutes


Corn Chowder

Adding the corncobs to the soup while it cooks intensifies the summery flavor of fresh corn.

Recipe courtesy of Williams-Sonoma.


  • 4 bacon slices, minced
  • 1 yellow onion, chopped
  • 6 cups milk
  • 2 russet potatoes, peeled and diced
  • 12 ears of corn, kernels removed, 6 corncobs reserved
  • 1/4 cup chopped fresh chives
  • Salt, to taste
  • Cayenne pepper, to taste


  • 1 In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
  • 2 Pour off all but 1 tablespoon of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.
  • 3 Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency. Alternatively, in a blender or food processor, puree the soup in batches until smooth. Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.


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