• 3 bacon slices, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 4 cups corn kernels
  • 2 medium onions, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken stock
  • ½ teaspoon dried thyme (or 3 sprigs fresh)
  • 1 small potato
  • 1 cup half and half
  • 1 tbsp dry sherry
  • 1 tsp sugar, to taste
  • ½ tsp salt, to taste


1. Saute bacon until brown, about 5 minutes. Add peppers, corn, onions and celery, and saute on low heat until onions are translucent, about 10 minutes. It's important that you don't brown the mirepoix, the blend of chopped vegetables. Add the stock and the thyme, and bring to a simmer.
2. Shred in the potato using a cheese grater, and add the corn. Put a lid on the pot and simmer on low for an hour.
3. Add the half-and-half, and adjust the seasoning. Generally, this will require a half-teaspoon of salt, some sugar (depending on the sweetness of the corn, 1 tsp is a reasonable starting place), pepper, and the sherry, which will bring out a depth that is crucial.

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