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Ina Garten Corn Chowder

Ina Garten Corn Chowder - recipe card
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This Ina Garten-inspired corn chowder is a velvety, chunky soup featuring sweet summer corn, tender Yukon gold potatoes, and smoky bacon in a rich cream broth. Fresh thyme and chives brighten each spoonful, making it a perfect starter or satisfying meal on its own.

Ingredients

Scale
  • 4 slices thick-cut bacon, diced
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 dried bay leaf
  • 4 cups low-sodium chicken stock, preferably homemade
  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 4 cups fresh corn kernels (from about 5 to 6 ears)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh chives, for serving

Instructions

  1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat is rendered, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of the rendered fat in the pot and discarding the rest.
  2. Add the butter to the reserved bacon fat and melt over medium-low heat. Stir in the diced onion and celery, cooking until softened and translucent but not browned, about 6 to 8 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
  3. Sprinkle the flour evenly over the softened vegetables and stir constantly to coat. Cook the roux for 2 minutes, allowing the raw flour taste to cook out without letting it color. This will thicken the chowder later.
  4. While whisking continuously, slowly pour in the chicken stock to create a smooth, lump-free base. Add the bay leaf and diced potatoes, then increase the heat to high to bring the mixture to a boil. Immediately reduce the heat to a gentle simmer and cook, partially covered, until the potatoes are just tender when pierced with a knife, 12 to 15 minutes.
  5. Stir in the fresh corn kernels and thyme leaves. Continue to simmer gently until the corn is tender and the soup has thickened slightly, 5 to 7 minutes. The starch from the potatoes and corn will help thicken the broth naturally.
  6. Reduce the heat to low and stir in the heavy cream. Season with the kosher salt and black pepper. Warm the chowder through for 2 to 3 minutes, but do not allow it to boil after adding the cream to prevent curdling. Taste and adjust seasoning if needed.
  7. Remove and discard the bay leaf. For a creamier texture with plenty of chunky bits, use an immersion blender to briefly pulse 2 to 3 times directly in the pot. Alternatively, transfer 1 cup of the chowder to a countertop blender, puree until smooth, and stir it back into the pot.
  8. Ladle the hot chowder into warm bowls. Top each serving with the reserved crumbled bacon, a sprinkle of fresh chives, and an extra grind of black pepper. Serve immediately with crusty bread or oyster crackers on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat on the stovetop over low heat, stirring occasionally, and avoid boiling to keep the cream from separating. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. If the chowder thickens upon standing, thin with a splash of chicken stock or whole milk until the desired consistency is reached.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-corn-chowder/