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Smoky Fresh Corn Chowder

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“This is a rich, slightly smoky corn chowder that I adapted from a recipe in the book Soup Makes The Meal. With corn fresh from the cob, cream, and smoked cheddar, this thick soup has a good balance of flavors. It's my favorite soup recipe.”
READY IN:
45mins
SERVES:
4-6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
  2. Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
  3. Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
  4. Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
  5. Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
  6. Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
  7. Serve hot, garnished with crumbled bacon.

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