Creamy Corn Chowder Recipe

Prepare the Corn Stock: Cut the kernels from the cobs and set the kernels aside. Place the bare cobs in a stockpot.

Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

Remove and discard the cobs from the stockpot.

Make the Corn Chowder: Place a 5-quart Dutch oven over medium-high heat. Add chopped bacon and cook until browned. Remove bacon bits and set aside.

Add the chopped onion, celery, and carrot to the pot with the bacon fat. Cook, stirring occasionally, until the onion is soft, about 7-8 minutes.

Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour the corn stock into the pot.

Bring the mixture to a light boil, then simmer uncovered for 10-15 minutes, or until the potatoes are tender. Season with salt and pepper to taste.

Ladle the chowder into bowls and garnish with the reserved bacon and chopped chives.