Corn Chowder Recipe (with Video)

Preparation of corn and broth
1. Shuck corn, and use a paring knife to strip kernels into a bowl. Set aside the kernels for later.
2. Put cobs in a pot with 6 cups water; Add in the quartered onion, and the chicken bouillon. Bring to a boil, cover and simmer while you continue.
Preparation of bacon and vegetables
1. Put bacon into a large pan. Cook until the bacon in crispy. Remove the bacon (set aside for later, and crush into bits). Leave the bacon fat in the pan.
2. Add the butter and when the butter is melted add in the chopped onion, carrot and celery. When the vegetables are soft, add in the potatoes. Add in salt and pepper to taste.
Combining and cooking the ingredients
1. After corncobs have cooked at least 10 minutes, remove the cobs and the onion pieces.
2. Once everything is removed from the corn broth, add in the browned vegetables and potatoes. Bring the pot to a boil then lower the heat and simmer until the potatoes are tender.
3. Add in corn kernels and milk and cook until heated through. Season to taste.
Serving the soup
1. Spoon into bowls and top with chopped parsley and bacon bits.
Note
1. You do not need to use the bacon/fat for this recipe. You may omit this step and just use a butter/olive oil combo.