Corn Chowder

Corn Chowder
  • Serves: 1
  • Serving Size: 8
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

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4 cups chicken broth
4 slices of bacon, chopped
1 cup heavy cream
4 cups fresh sweet corn kernels
1 large onion, finely diced
1 large carrot, diced
3 stalks celery, finely diced
4 scallions, chopped
1 lb. potatoes, peeled and cut into ¼” pieces
2 teaspoons salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper


  1. Cut kernels from ears and set aside.
  2. Add bacon to 5-quart Dutch oven and cook until browned.
  3. Remove bacon bits and set aside.
  4. In the same pot, add the chopped onion, celery and carrots to the bacon fat.   Cook uncovered for 7-8 minutes.
  5. Add chicken stock to pot.
  6. Add potatoes, corn kernels, salt, black pepper and cayenne.
  7. Bring to a light boil and simmer uncovered for 10-15 minutes until potatoes are tender.  
  8. Add heavy cream and simmer for 1-2 minutes.
  9. Season with salt and pepper to taste.
  10.  If you like thicker chowder, mix chowder with an immersion blender for 1-2 minutes.
  11. Ladle in bowls and garnish with bacon and chopped scallions.

Additional recipes using Vegetables › Corn

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