Garden Fresh Corn Chowder
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Cook time: 
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Serves: 6-8 servings
I like my corn chowder rich and creamy so I have chosen to use whole milk and cream. If you are watching your waistline feel free to use 3 cups 2% milk instead. The chowder will lose some of its richness but will still be delicious. Also, if you are going the vegan route, skip the bacon and start from the infused oil, increasing the amount to 2 tbsp of oil instead.
  • 10 slices bacon, diced
  • 1 tbsp infused rosemary oil (olive oil can be substituted)
  • 1 medium onion, chopped
  • 1 medium red bell pepper, sliced ¼" x 1"
  • 3 stalks celery with leaves, chopped
  • 6 ears fresh corn cut from the cob (or 3 cups frozen)
  • 2 medium Klondike Royale Potatoes, cubed
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • ½ tsp freshly ground black pepper
  • 1-2 tsp sea salt, to taste
  • 4 cups vegetable broth
  • 2 cups whole milk
  • 1 cup Cream
  • ¼ cup water
  • 3 tbsp corn starch
  • 1 - 2 tsp hot pepper sauce, optional
  1. Cook bacon in a large dutch oven over medium heat until crisp.
  2. Drain bacon reserving 1 tbsp bacon grease. Set bacon aside.
  3. Return bacon grease to dutch oven with 1 tbsp rosemary oil over medium heat.
  4. Add onions, peppers and celery, cook for 4 -5 minutes until vegetables have softened.
  5. Stir in corn, potatoes, pepper, rosemary and vegetable broth. Bring to a boil, reduce heat, cover and simmer for 10 minutes until potatoes have softened.
  6. Remove from heat.
  7. Add milk, cream, salt and hot pepper sauce.
  8. Return chowder to a simmer (do not boil or milk and cream may break down)
  9. Meanwhile stir together ¼ cup water and 3 tbsp cornstarch.
  10. Add cornstarch mixture to chowder stirring constantly to thicken chowder. Repeat water and cornstarch mixture if you prefer a thicker chowder.
  11. Serve immediately with crisped bacon sprinkled on top.
Recipe by Pure Grace Farms at