Corn Chowder

This was another recipe for the “soft foods” period we went through recently. There is some crunchy bacon on top, but apparently K was willing to sacrifice for that (ha!).

This was adapted from America’s Test Kitchen and turned out really well. It makes a bunch, so cut back the portions. They said you shouldn’t freeze it, but we tried it anyway. We haven’t had any yet to share if it worked or not. The directions for prepping the corn for the chowder were unnecessarily complicated. Using an immersion blender worked just fine.

Almost ready…

Directions for Corn Chowder (Adapted from America’s Test Kitchen)

  • 4 slices bacon
  • 2 pounds corn (we used frozen)
  • One large baking potato, or 2 smaller ones, chopped into small chunks
  • One onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup flour
  • 2 cups milk
  • 2 bay leaves
  • Thyme and parsley

Cook the bacon in a pot until crisp. Remove and drain on a plate lined with a paper towel. When cool, you can break it into pieces (your preference).

Cook the onion in the fat from the bacon, and add oil if necessary.

Cook for several minutes. Once browned and softened, add the garlic, stirring.

Stir in the flour, scraping up bits. Then pour in the milk.

Heat for a minute to thicken the milk just a bit before adding in the potato, bay leaves, 1 pound of the corn, and stir in some thyme.

Cover and simmer for 15 minutes (the potatoes should be tender).

Remove the bay leaves. Use an immersion blender to thicken the soup before adding in the remaining corn.

Before and After of the immersion blender

Cook for a few minutes until heated through. Add some more thyme, and some parsley.

Top with the bacon before serving.

Recipe without pictures

Directions for Corn Chowder (Adapted from America’s Test Kitchen)

  • 4 slices bacon
  • 2 pounds corn (we used frozen)
  • One large baking potato, or 2 smaller ones, chopped into small chunks
  • One onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup flour
  • 2 cups milk
  • 2 bay leaves
  • Thyme and parsley

Cook the bacon in a pot until crisp. Remove and drain on a plate lined with a paper towel. When cool, you can break it into pieces (your preference).

Cook the onion in the fat from the bacon, and add oil if necessary. Cook for several minutes. Once browned and softened, add the garlic, stirring. Stir in the flour, scraping up bits. Then pour in the milk. Heat for a minute to thicken the milk just a bit before adding in the potato, bay leaves, 1 pound of the corn, and stir in some thyme.

Cover and simmer for 15 minutes (the potatoes should be tender).

Remove the bay leaves. Use an immersion blender to thicken the soup before adding in the remaining corn. Cook for a few minutes until heated through. Add some more thyme, and some parsley.

Top with the bacon before serving.

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