---
title: Corn Chowder
course: Main Dish
cuisine: American
cook time: 2 hours
tags:
  - soup
  - corn
  - comfort-food
---
Cut @corn{4%ears}(shucked, silk removed) off the cob. Place the cobs in a #stockpot{}

Add @chicken broth{4%cup}, @milk{1.5%cup}, and @heavy cream{1%cup} to the stockpot.
Bring to a boil then reduce heat and simmer un-covered ~{20%minutes} while making the
chowder. Use tongs to remove and discard cobs before using corn stock in step 3.

Heat a #dutch oven{} over medium-high heat.
Cook @bacon{4%strips}(chopped) in a large pot until crispy, remove bacon and set aside, leave bacon grease in pot.

Add @yellow onion{1}(diced), @carrot{1}(1/4" dice), and @celery{3%stalks}(diced) and cook until softened

Add
@potatoes{1%lb}(1/4" pieces), 4 cups corn kernels, @salt{2%tsp}, @black pepper{1/4%tsp},
@cannellini beans{1%15oz can}
and @cayenne pepper{1/4%tsp}. Pour corn stock into the pot, bring to a
light boil then simmer uncovered ~{15%minutes} or until potatoes are
tender. Season with salt and pepper to taste\*\*. Ladle into bowls and
garnish with reserved bacon and @chives{2%tbsp}.