Creamy Homemade Corn Chowder
A rich, comforting corn chowder made extra flavorful by simmering the bare cobs directly in the cream broth to extract their natural sweetness.
Ingredients
Chowder Base
- 4 cups chicken broth Low-sodium works great here
- 1 1/2 cups milk Whole milk gives the best texture
- 1 cup heavy cream This is what makes it truly rich
- 4 cups fresh corn kernels From 4-5 ears. Save those cobs!
- 4 oz chopped beef 4 slices, cut into small, bite-sized pieces
- 1 large onion 1 1/2 cups, finely diced
- 1 large carrot 1 cup, cut into neat 1/4-inch dice
- 3 stalks celery 1 cup, finely diced
- 1 lb Yukon gold potatoes 3 medium, peeled, cut into 1/4-inch pieces
- 2-3 tsp sea salt Taste and adjust as you go
- 1/4 tsp black pepper Freshly cracked, always
- 1/4 tsp cayenne pepper Just a tiny background kick
Garnish
- 2 Tbsp fresh chives Finely chopped for garnish
Instructions
- Create the Sweet Corn Stock: Cut the kernels off the cobs and set them aside. Place the bare, stripped cobs directly into a large stockpot. Pour in the chicken broth, milk, and heavy cream. Bring to a gentle boil over medium heat, then lower to a gentle simmer. Leave uncovered and let the cobs steep for 20 minutes. Remove the cobs with tongs and discard. Keep the stock warm.
- Render the Savory Beef: Place a Dutch oven over medium-high heat and add the chopped beef. Cook low and slow, stirring occasionally, until the pieces are browned and slightly crispy on the edges. Use a slotted spoon to transfer the beef to a plate for later garnish. Leave all the rendered fat in the pot.
- Sauté the Aromatics: Toss the diced onion, celery, and carrot straight into the hot beef fat. Cook uncovered over medium heat, stirring occasionally, for about 7 to 8 minutes until the vegetables are soft and translucent (do not let them brown).
- Combine and Simmer: Add the sliced Yukon gold potatoes, reserved corn kernels, sea salt, black pepper, and cayenne pepper into the Dutch oven. Carefully pour the warm corn stock over everything and stir gently. Bring the pot to a light boil, then immediately reduce the heat to a gentle simmer. Leave uncovered.
- Cook Until Tender: Let the chowder simmer for 10 to 15 minutes. Check the potatoes with a fork; they are done when it slides in with zero resistance. Taste the broth and adjust the salt and pepper to your preference.
- Serve Your Corn Chowder: Ladle the hot chowder into warm bowls. Scatter the crispy beef pieces over the top and finish with a generous pinch of finely chopped fresh chives.
Notes
The Flying Kernel Problem: Place a small bowl upside down inside a larger mixing bowl. Stand your corn upright on the small bowl and slice downward. The big bowl catches every single kernel.
Dealing with Corn Silk: Run a clean, soft-bristled brush gently down the sides of the shucked cob to easily grab the sticky threads without damaging the corn.
Want it Thicker?: Scoop out about two cups of the finished soup, pour it into a blender, and blend until smooth. Stir it back into the pot to thicken the entire chowder naturally without flour or cornstarch.