Corn Chowder

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins


3medium ears fresh corn
1-- (4-ounce) piece unsliced bacon, rind discarded and bacon diced
2tablespoons butter
1medium onion, diced
1/2large red bell pepper, diced
1/2teaspoon ground cumin
1/8teaspoon turmeric
1pound all-purpose potatoes, peeled and diced
3cups lower-sodium chicken broth
1/2teaspoon kosher salt
-- Freshly ground black pepper
2teaspoons cornstarch, dissolved in 2 tablespoons water
-- Minced fresh chives or thinly sliced green onions, for garnish


  1. Cut kernels off cobs and scrape off milky bits. You should have about 2 cups corn.
  2. In a large pot cook bacon until crisp. Pour off all but 1 tablespoon fat. Add butter, onion, bell pepper, thyme, cumin and turmeric; cook over medium heat until vegetables are tender. Stir occasionally. Add corn, potatoes, broth, salt and pepper.
  3. Cover and bring to a boil. Adjust heat and boil 10 minutes or until potatoes are tender. Stir in cornstarch mixture and cook until chowder is lightly thickened.
  4. Stir in cream. Garnish with chives or green onions.

Adapted from 50 Chowders by Jasper White (Scribner).

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 6.44
  • Fat 20g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg
  • Sodium 1000mg
  • Potassium 900mg
  • Carbohydrate 43g
  • Fiber 4g
  • Sugars 6g
  • Protein 19g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 70%
  • Calcium 4%
  • Iron 10%