Corn Chowder Loosely Based on a Mark Bittman Recipe


4 ears of corn

2 Carrots, cut to approximately 1/4″ dice

Large rib of celery,  cut to approximately 1/4″ dice

1 medium/large sweet onion, diced fine

4 small/medium Yukon Gold potatoes, peeled and  cut to approximately 1/2″ dice

1 large clove garlic, minced

3 slices low-fat turkey bacon, diced (I use Oscar Mayer Selects – the one without nitrates, etc.)

1 can cream style corn

2 bay leaves

Olive oil


2 cups milk (I used whole milk)

2 T all purpose flour

Salt, pepper, marjoram


Sharp paring knife and/or corn stripper

Sharp chef’s or similar knife

Sturdy tongs OR silicone mitt

Cutting Board

4 quart pot

6 quart pot


Using the paring knife or corn stripper, remove the kernels from the ears of corn and set aside. Place the cobs in the 4 quart pot, add the bay leaves and water to cover. Bring to a boil and simmer for 15 minutes. Remove from heat and discard bay leaves. Using tongs or mitt to hold each ear, take the paring knife and scrape the bits remaining on the cobs into the corn broth. Discard the cobs and set the broth aside.

Heat some olive oil in the 6 quart pot and add the turkey bacon. Sauté for a few minutes, then add the carrots, celery, onion, and garlic. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent. Add the potatoes, corn, cream style corn and corn broth. Bring to a boil then lower the heat and cover. Simmer for 10 minutes.

About 2 minutes before the timer ends, warm the milk in the microwave or on the stovetop. You want it warm, not hot.  Whisk in the flour and about 1/4 teaspoon of marjoram. You will need to whisk it again before adding it to the pot.

After the 10 minutes are up, slowly add the milk mixture to the pot, stirring constantly. Bring back up to a simmer and stir constantly until soup is thickened.  Lower the heat, taste for seasoning and add salt & pepper as desired. A shot or two of hot sauce probably would be good here, too.

Serve hot and enjoy!


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