Corn Chowder

Total Time:2 hours


  • 6 ears of fresh corn
  • 2 medium red potatoes, diced
  • 2 medium yellow onions, diced
  • 1 rib celery, diced
  • 1 clove garlic
  • 1 bay leaf
  • ½ teaspoon thyme
  • Salt and pepper
  • ¼ cup chopped parsley
  • 1 cup milk


  1. Shuck the corn and strip the kernels from the cob by holding the ears upright on the cutting board and running a sharp knife down the ear repeatedly until all the edible portion is removed. Discard the husks and store the kernels in a bowl.
  2. Make the stock by placing the cobs in a large stock pot with 10 cups of water, 1 diced onion, the garlic, ¼ cup parsley, bay leaf, and a little salt and pepper. Bring the pot to a boil and simmer gently for 40 minutes.
  3. Strain the stock and pour 8 cups into a soup pot with the corn kernels, diced celery, potatoes, and remaining onion. Bring liquid back to a boil, add the thyme, remaining parsley, and salt and pepper to taste. Simmer slowly for 45 minutes.
  4. Let the soup sit for at least an hour, covered, to allow the flavors to gather, then add the milk, reheat, and serve. This soup makes a full meal when eaten with good, crusty French bread.

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