Corn chowder is the king of farmhouse chowders. Hundreds of recipes for it have been published over the years, but since corn and salt pork were staples of the American farm, it’s likely that corn chowder was being made and enjoyed long before any recipe was ever printed. The use of milk, cream, or condensed milk also varies from recipe to recipe. The Shakers are renowned today for their austere yet beautiful furniture, but they were also highly regarded for their cooking skills, especially their farmhouse chowders. My version of corn chowder is made similar to the Shaker style, according to a recipe from the Shakers at Hancock Village in Pittsfield, Massachusetts (circa 1900), using fresh corn, butter, and cream. Its mellow, sweet flavor and lovely, pale golden color are very comforting, and it’s a favorite with children as well as adults.–Jasper White
LC Children of the Corn Note
Looking for new ways to play with, er, prepare corn? Best to consult with children of the corn—you know, farm folks who grew up shucking, cooking, and eating corn since they were knee high to a grasshopper.
- Quick Glance
- 40 M
- 1 H, 15 M
- Serves 6
IngredientsEmail Grocery List
Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Slice the kernels from the cobs and place them a bowl. You should have about 2 cups. Using the back of your knife, scrape downwards along the cobs and add the milky substance that oozes out to the corn kernels. Discard the cobs.
Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon bacon fat, leaving the bacon in the pot.
Add the butter, onion, bell pepper, thyme, cumin, and turmeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned. Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will fall apart, but most should retain their shape.
Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot to thicken the chowder. Reduce the heat to medium and season the chowder with salt and pepper. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. Serve immediately or et it sit at room temperature for up to an hour, allowing the flavors to meld. If you are not serving the chowder within the hour, let it cool, then cover and refrigerate for up to a few days. Reheat the chowder over low heat and do not let it boil.
Ladle the chowder into cups or bowls and sprinkle with the chopped chives.
Recipe Testers Reviews
This soup is superb! It’s incredibly hardy and filling. The recipe is very easy to follow. I like that the weights are given for the onion and pepper. (Oftentimes in a recipe, 1 small onion is required, for example, and this could mean different things for different cooks.) The ingredients are all readily available. The turmeric gives the soup a beautiful yellow color. The flavors meld together so well; the next day the soup was even better! Perfect meal-type soup, especially when accompanied with a piece of crunchy bread.
This takes a little prep work but is well worth the time to get everything ready. I did have a little trouble finding slab bacon that wasn’t sliced, but I’m glad we finally found some. It’s a little difficult to mash the corn kernels on the side of the pot. Corn is just funny that way, it wants to stay like it is. The end result is a very nice, thick chowder with the right mix of flavors. You’ve the smoky flavor of the bacon, the creamy texture of the potatoes, the slight crunch of the corn, all brought together with cream. What could be better? Even the little ones came back for more of this one.