Gluten-Free Fresh Corn Chowder

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IngredientsCorn Chowder Gluten Free

  • 1 tablespoon unsalted butter
  • 2 strips of bacon halved lengthwise and cut into 1/4 inch pieces
  • 1 large yellow onion, finely chopped
  • One half celery stalk, chopped
  • 5 ears sweetcorn, kernels remove from the Cobs, Cobs reserved
  • 1 Bay leaf
  • 2 cups whole milk
  • 1 cup water
  • 1 medium russet potato, peeled and diced
  • Kosher salt and fresh ground pepper
  • 1/2 teaspoons thyme


  1. In a large saucepan, melt the butter over medium heat. Add the onions, bacon, fine, 2 teaspoons salt, 1 teaspoon pepper, and cook, stirring frequently for 4 minutes. Add the celery and cook for another 5 minutes, or until the onion is soften in the edges are beginning to Brown.
  2. Break the corncobs in half and add them to the saucepan. Add the milk, water, and the Bay leaf, then bring to a boil and reduce the heat to a bare simmer. Cover the pot and cook fourths 30 minutes, making sure the heat is as low as it can be while still maintaining a gentle simmer.
  3. Discard the Cobs and the Bay leaf. Raise the heat, add the potatoes and corn kernels, and bring to a simmer. Once at a simmer, reduced to heat to maintain the simmer for 15 minutes.
  4. Process 2 cups of the chowder in a blender until smooth (1 to 2 minutes). Return the purée to the chowder. Season to taste with salt, pepper, and optionally a little sugar. Serve with a sprinkling of basil or a light dusting of cayenne pepper.
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