1-First Step: Prepare the Ingredients Begin by gathering and prepping all your ingredients. Cut the kernels from 4 to 5 ears of corn, setting them aside while saving the cobs for the stock. This step takes about 5 minutes and helps everything run smoothly, especially if you’re adapting for dietary needs like using frozen corn.

2-Second Step: Make the Corn Stock Place the bare corn cobs in a stockpot and add 4 cups chicken broth, 1 1/2 cups milk, and 1 cup heavy cream. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook uncovered for 20 minutes. For vegan variations, use vegetable broth and plant-based milk here to keep the corn chowder creamy without dairy.

3-Third Step: Cook the Bacon In a separate pot over medium-high heat, cook 4 oz chopped bacon until it’s browned and crispy, which takes about 5 minutes. Remove the bacon with a slotted spoon and set it aside for garnish. This step infuses the pot with flavor, but if you’re making a vegetarian version of corn chowder, skip the bacon and use oil instead.

4-Fourth Step: Sauté the Vegetables Using the bacon fat in the pot, add 1 large finely diced onion, 3 finely diced celery stalks, and 1 large carrot cut into 1/4 inch dice. Cook these until soft, about 7 to 8 minutes over medium heat. This builds the base flavor; for low-calorie options, you can use less fat by draining some before adding veggies.

5-Fifth Step: Combine and Simmer Add 1 lb peeled and cut Yukon Gold potatoes, the reserved 4 cups corn kernels, 2 to 3 teaspoons salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper to the pot. Pour in the prepared corn stock, bring to a light boil, then simmer uncovered for 10 to 15 minutes until the potatoes are tender. If you’re using canned corn for corn chowder, add it here without pre-cooking as per the tips.

6-Sixth Step: Blend for Creaminess For extra smoothness, blend about 1/4 of the soup and stir it back in, which takes just a couple of minutes with an immersion blender. This step enhances texture, and you can skip it for a chunkier version or adapt for gluten-free by ensuring no cross-contamination.

7-Final Step: Season and Serve Taste and adjust seasoning as needed, then serve the corn chowder hot, garnished with the reserved bacon and 2 tablespoons chopped chives. This serves 8 people with 2-cup portions, and it’s perfect for busy parents to prepare in advance. For the best flavor, enjoy it fresh, perhaps alongside a simple dessert like the one on our peach cobbler recipe for a complete meal.