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Corn Chowder with Corn Cob Stock

Creamy, smoky, and full of fresh summer corn—this chowder uses every part of the cob for maximum flavor.
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Prep Time 20 minutes
Cook Time 1 hour

Ingredients
  

For the Corn Stock:

  • 6 ears fresh corn, husked
  • 1/2 yellow onion, quartered
  • 1 garlic clove, smashed
  • 1 bay leaf
  • 6-8 cups water
  • 6-8 whole pepper corn

For the Chowder:

  • 6 slices thick-cut bacon, chopped
  • 1/2 yellow onion, diced
  • 2 ribs celery, diced
  • 1  large carrot, diced
  • 2-3 cloves garlic, minced
  • 2-3 medium Yukon gold potatoes, diced
  • Kernels from 6 ears of corn (reserved from above)
  • 1 tsp kosher salt, or to taste
  • 1 tsp celery salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp white pepper, or more to taste
  • 1 tsp smoked paprika (optional)
  • 1 tbsp Worcestershire sauce
  • 1-2 tsp dashes hot sauce (to taste)
  • 1-2 cups heavy cream 
  • Optional: 1 block (8 oz) cream cheese, softened and cut into chunks

Instructions
 

Make the Corn Stock:

  • Cut the kernels off the corn and set aside.
    Place the stripped cobs in a large pot with onion, garlic clove, bay leaf, and water.
    Bring to a boil, then simmer uncovered for 30–45 minutes.
    Strain and reserve about 6 cups of the flavorful stock.

Cook the Bacon:

  • In a Dutch oven, cook chopped bacon until crisp.
    Remove with a slotted spoon and set aside.
    Leave 2 tablespoons of bacon fat in the pot.

Sauté the Base:

  • Add diced onion, celery, and carrot to the bacon fat. Cook for 5–7 minutes, until softened.
    Add minced garlic and cook for 1 minute more.

Build the Chowder:

  • Stir in diced potatoes and reserved corn kernels.
    Add all seasonings: salt, celery salt, garlic powder, onion powder, white pepper, and smoked paprika (if using).
    Stir in Worcestershire sauce and hot sauce.
    Pour in just enough corn stock to barely cover the vegetables—you may not need all 6 cups. Too much will thin the chowder.
    Bring to a simmer, cover, and cook for 15–20 minutes, until potatoes are tender.

Add Cream & Finish:

  • Stir in cream, and if using, add the cream cheese chunks.
    Let it melt in gently over low heat, stirring until fully smooth.
    Taste and adjust seasonings.

 Optional Blend:

  • For creaminess, blend 2–3 cups of soup and return to the pot, or use an immersion blender briefly.

Serve:

  • Ladle into bowls. Top with crispy bacon and fresh herbs.
    Serve with crusty bread, biscuits, or cornbread for a hearty meal.

Tip:

  • Save your corn cobs in the freezer!
    Whenever you cut fresh corn, toss the stripped cobs into a freezer bag. When you have a stash, simmer them with onion, garlic, and bay leaf to make a naturally sweet corn stock.
    You can make a big batch of corn stock and freeze it in jars, silicone molds, or zip-top bags for use in chowders, risottos, or veggie soups all year round.
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