Corn Chowder - all local farm ingredients
November 7, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Directions
Ingredients
2 quarts frozen corn, cut from the cob
1 lb Reber Rock Farm bacon ends
1 tablespoon farm butter
1 large onion
2 spoonfuls minced garlic, or about 2 medium garlic cloves
3 tablespoons all purpose flour
3 cups Reber Rock Farm chicken bone broth
1 lb potatoes, cut into 1/4 inch cubes
1 pinch fresh thyme
3 cups whole milk
Salt and pepper to taste
Step 1: Render the bacon ends
In a large Dutch oven over medium high heat, sauté the bacon ends, stirring occasionally to help the fat render, until the cubes are crisp and golden brown, about 10 minutes.
Step 2: Soften the onion
Reduce the heat to low and stir in the butter and onion. Cover the pot and let the onion steam and sauté until soft, about 10 minutes more.
Step 3: Make the roux
Remove the onion and bacon ends from the pot, leaving the fat behind. Add the garlic to the fat and sauté until it is just turning gold and fragrant. Stir in the flour and keep stirring constantly until the mixture turns golden brown.
Step 4: Build the chowder
Add the broth, then the potatoes, thyme, milk, and corn. Return the onion and bacon ends to the pot.
Step 5: Simmer and season
Bring the chowder to a light simmer and cook until the potatoes are tender. Season with salt and pepper to taste.
Notes: When making this chowder Racey poured the last cup of milk out of a new jar of farm milk from our fridge, this was mostly cream adding a creaminess that was delicious. Consider replacing one cup of milk with cream.
