Ingredients:

  • 6 oz thick-cut bacon, diced
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 6 cups fresh sweet corn kernels
  • 3 medium Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
  • 4 cups low-sodium chicken stock
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste
  • fresh chives, chopped for garnish

Instructions:

  1. Render the bacon: In a Dutch oven over medium heat, cook the diced bacon until the fat has rendered and the bits are mahogany-colored and crisp.
  2. Sauté aromatics: Remove bacon with a slotted spoon, leaving the fat in the pot. Add butter, onion, and celery; sauté for 5–7 minutes until translucent. Stir in garlic and cook for 1 minute more.
  3. Simmer the cobs: Place bare corn cobs into the pot with aromatics. Add stock, thyme, and bay leaf. Bring to a gentle boil, then simmer for 20 minutes to create a concentrated corn stock.
  4. Final extraction: Remove the cobs and use the back of a knife to scrape remaining corn milk directly into the pot.
  5. Incorporate bulk: Add cubed potatoes and corn kernels. Simmer for 15–20 minutes until potatoes are fork-tender.
  6. Thicken the chowder: Stir in flour and whisk constantly for 2 minutes to cook out the raw flour taste.
  7. Finish the soup: Stir in heavy cream and lemon juice. Season with salt and black pepper. Garnish with chopped fresh chives before serving.