Chef’s Corner: Corn Chowder

There’s a chill in the air, and a hearty soup is just the ticket on a cold day…..especially if you can eat it while sitting in front of a roaring fire with great friends!

Corn Chowder (makes 2 gallons)


4 ounces unsalted butter

1 ½ pound of bacon diced

2 large yellow onions, diced

4 carrots, peeled and diced

4 ribs of celery, cleaned and diced

15 small red potatoes, cleaned and diced

8 garlic cloves, minced

4 cups of corn kernels

1 cup all purpose flour

1 gallon whole milk

1 quart heavy cream

2 bay leaves

salt and pepper to taste

¼ cup chopped parsley



  • In a large, heavy-bottomed pot melt butter and render bacon until crisp
  • Add onions, carrot, celery, garlic and corn and sauté until soft
  • Add flour and combine
  • Add milk, bay leaf and potatoes and simmer for forty-five minutes on medium-low heat while stirring to thicken
  • Season to taste and add parsley and serve

Chef’s tip:

When corn is in season, I’ll use whole ears (about 4-6 ears), cut the kernals off and throw the cobs in the chowder and then scrape the cobs into the chowder!