Creamy Corn Chowder - Cozy, Comforting & Loaded with Flavor! #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Cut the kernels off the corn cobs and set the kernels aside. Put the bare cobs in a stockpot.
2. Add 4 cups chicken broth, 1 1/2 cups milk and 1 cup heavy cream to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
3. Remove and discard the cobs with tongs.
4. Place a 5-quart Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until browned. Remove the bacon with a slotted spoon and set aside.
5. In the same pot, add the chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until the onion is soft, 7–8 minutes.
6. Add the sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne pepper. Pour in the corn stock, bring to a light boil, then simmer uncovered for 10–15 minutes until the potatoes are tender.
7. Season to taste with salt and pepper. Ladle into bowls and garnish with the reserved bacon and chopped chives.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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