Williams-Sonoma Corn Chowder
- Ready In:
- 4hrs 30mins
- Ingredients:
- 9
- Yields:
-
1 batch chowder
- Serves:
- 6-8
ingredients
- 4 bacon, slices minced
- 1 yellow onion, chopped
- 6 cups milk
- 2 russet potatoes, peeled and diced
- 12 ears corn, kernels removed or 8 cups corn
- 6 leftover corn cobs, reserved
- 1⁄4 cup fresh chives, chopped
- salt, to taste
- cayenne pepper, to taste
directions
- 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.
- Pour off all but 1 Tbs. 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.
- 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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RECIPE SUBMITTED BY
I am a college student studying History at a University here in Portland. I live with my fiance and our adorable Rottweiler, Minnie.
My oldest favorite cookbook is my moms ragged old copy of The Joy of Cooking; For its amusing illustrations and thoroughness.
I especially like Mark Bittman's new revised How to Cook Everything as it is much less intimidating and more practical than Joy of Cooking. My very favorite cookbook of all is Pie by Ken Haedrich.
While I adore baking, cooking is still a bit difficult for me. I have the worse time getting several dishes on the table at once while still hot.
I'm known for my baked goods like brownies cakes and pies, and for my fantastic burritos which I have never written down a recipe for.