How to Make Corn Chowder Soup

Corn Chowder Soup Recipe - Fresh Corn On The Cob

The preferred way of making corn chowder is to use fresh corn for both the corn and for the corn cob stock. The best corn stock uses the corn cob to make the corn stock. Maximum flavor will be extracted from the cob by allowing the stripped corn cobs to simmer in the pot with all the other ingredients. When the cooking is done the cob is thrown out.

If corn on the cob is not available then frozen corn will have to do with the addition of canned cream corn or some other ingredient for a favor boost.

Ingredients For The Corn Chowder Soup Recipe

Corn Chowder Soup Corn Chowder Soup Recipe - The Bacon & Ham

Cut into pieces 6 strips of bacon and 1/2 cup of uncooked ham.

In a soup pot on medium heat fry the bacon and ham and cook until both are crispy; put all aside until later.

Corn Chowder Soup Recipe - The Vegetables

Cut the corn off of 3 corn cobs and keep everything.

Cut up 2 carrots into small pieces.

Cut up a garlic clove into small pieces.

Chop up 1 cup of finely chopped onions.

Then chop into small pieces 2 celery sticks and 2 yellow potatoes.

Corn Chowder Soup Recipe - Put It All Together

In a soup pot add all the vegetable's including the 3 cobs.

Add 4 cups of milk.

Add in the bacon and ham with some of the oil from the cooked meat.

Add 1 bay leaf, and a tablespoon of salt and a tea spoon of pepper.

Cook on medium heat until it just starts to boil (don't let it boil). Then turn down the heat to simmer for a couple hours with the lid on.