New Corn Chowder, Southern Style

This corn chowder takes a Southern farmhouse approach: instead of cutting whole kernels off the cob, you scrape them gently with a table fork, leaving the tough skins behind and capturing only the sweet, milky pulp inside. That trick alone is what separates this chowder from the chunky kernel versions.

A bouquet garni (parsley, leek, carrot, celery, bay, sage, and thyme tied in cheesecloth) simmers in the broth for an hour before being lifted out, leaving behind the bones of a deep, herbal stock. Bacon, diced potatoes, and chopped fresh tomatoes build the body while a pinch of cayenne lifts the finished pot.

The last step is a slurry of cornstarch dissolved into room-temperature heavy cream. Whisking it in at the end gives the chowder a glossy, lightly thickened texture without making it heavy or pasty.

Chef Tips

• Scrape, don’t cut. Hold a fork’s tines against the cob and drag down to release the milky pulp. The cob skins stay attached and you get pure corn flavor.
• Render the bacon slowly over medium heat to release its fat without crisping. The fat carries flavor through the rest of the saute.
• Use the freshest summer corn you can find. Off-season cobs lack the sugar and milk that make this chowder shine; frozen sweet corn pulsed in the food processor is a decent substitute.
• Dissolve the cornstarch fully in cool cream before adding. Pouring dry starch into hot soup makes lumps that won’t whisk out.
• Add the cayenne to taste at the end. Heat builds as the soup sits.

Variations

• Stir in 1 cup of cooked diced shrimp or crab at the very end for a Lowcountry seafood chowder.
• Add a teaspoon of smoked paprika to the bacon as it renders for a subtle smoky depth.
• Replace the cream with whole milk or coconut milk for a lighter (or dairy-free) version.