Heartland Corn Chowder

This chowder is Midwest cooking at its most resourceful. A smoked ham bone simmers for nearly three hours with onions, carrots, potatoes, celery, and green pepper until the broth is deeply smoky and the vegetables are falling apart. Then everything gets pureed back into the broth, creating a velvety base without any cream or roux.

That pureeing step is the genius of this recipe. Instead of adding thickeners, the long-cooked vegetables and ham break down into a smooth paste that gives the chowder its body. When stirred back into the strained broth, it becomes naturally thick and creamy. The milk added at the end provides richness without heaviness.

Fresh corn goes in during the last five minutes. Just enough time to heat through and soften slightly while keeping that sweet, snappy bite that fresh corn delivers. Canned or frozen would work in a pinch, but fresh corn is what makes this taste like summer in the heartland.

Crumbled bacon on top adds a salty, smoky crunch against the smooth soup.

Chef Tips

• Use meaty ham bones with plenty of meat still clinging. The meat gets pureed into the soup and adds body
• Skim the fat thoroughly after straining. A ham bone throws off a lot of fat during the long simmer
• Use the inner celery stalks with their leaves. They’re more tender and flavorful than the outer ones
• The chowder thickens as it cools. Add a splash of milk when reheating leftovers

Variations

• Add a diced jalapeño with the corn for a Southwestern twist
• Stir in a cup of sharp cheddar after adding the milk for a cheesy corn chowder
• Use smoked turkey legs instead of ham bones for a different smoky flavor