Ingredients 

Servings: 8 people (2 cup servings)

For the Corn Stock:

• 4 cups chicken broth
• 1 1/2 cups milk
• 1 cup heavy cream

For the Corn Chowder:

• 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock*
• 4 oz (4 slices) bacon, chopped
• 1 large onion, finely diced (1 1/2 cup)
• 1 large carrot, cut into 1/4″ dice (1 cup)
• 3 stalks celery, finely diced (1 cup)
• 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
• 1 1/2 – 2 tsp sea salt, or to taste
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper, or to taste
• 2 Tbsp Chives, chopped, to garnish

Instructions

How to Make Corn Stock:

• Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  
• Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

How to Make Corn Chowder:

• Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
• In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
• Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper.
• Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**
• For desired thickness, can use immersion blender
• . Ladle into bowls and garnish with reserved bacon and chopped chives.