Iowa Sweet Corn Chowder
Late-summer sweet corn straight from the stalk makes the creamiest, sweetest chowder you'll ever taste. A Northeast Iowa farmstand classic.
Ingredients
6 ears fresh sweet corn (or 3 cups frozen kernels) 4 slices bacon 1 medium onion, diced 2 celery ribs, diced 3 tbsp butter 3 tbsp all-purpose flour 3 cups whole milk 1 cup heavy cream 2 cups chicken or vegetable broth 2 medium potatoes, peeled and diced 1 tsp sugar Salt and black pepper to taste Fresh chives, chopped for garnish
Instructions
Husk the corn and cut the kernels from the cobs. In a large pot, cook the bacon until crisp; remove and crumble. Sauté the onion and celery in the bacon fat until soft, about 5 minutes. Add the butter, then stir in the flour to make a roux; cook 1 minute. Gradually whisk in the broth and milk until smooth. Add the potatoes and corn; simmer 15 minutes until the potatoes are tender. Stir in the cream, sugar, salt, and pepper; heat through without boiling. Ladle into bowls and top with crumbled bacon and fresh chives.
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