Nicker’S Corn Chowder Recipe

Name: Nicker’S Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, diced; 5 pints chicken broth (Use 3 pints for a thicker chowder); 2 stalks celery, chopped; 1 medium carrot, chopped; 3 bay leaves; 2 sprigs thyme, if multiple branches approximately 6 if individual twigs (or 1 tsp dried); 4 slices bacon; 2 tablespoons butter; 1 teaspoon garlic; 5 tablespoons flour; 1 1/2 cups 2% low-fat milk; 1 1/2 cups half-and-half cream; 1 1/2 teaspoons pepper; 1/2 teaspoon salt

Servings: persons

2 large potatoes, diced
5 pints chicken broth (Use 3 pints for a thicker chowder)
2 stalks celery, chopped
1 medium carrot, chopped
3 bay leaves
2 sprigs thyme, if multiple branches approximately 6 if individual twigs (or 1 tsp dried)
4 slices bacon
2 tablespoons butter
1 teaspoon garlic
5 tablespoons flour
1 1/2 cups 2% low-fat milk
1 1/2 cups half-and-half cream
1 1/2 teaspoons pepper
1/2 teaspoon salt

1
["Boil ears of corn for 3 minutes then remove from water. Once cool enough to handle, slice corn from cobs as close to cob as possible. Place corn in bowl and save for later. Reserve cobs.", "In a large pot (dutch oven size will do) Simmer potatoes, celery, and carrot in chicken broth with bay leaves and thyme for about 25 minutes You may also break up the corn cobs and throw them in the pot to add flavour too ( I chose to save these for corn cob jelly$.", "While the broth and potato mixture is simmering, cut 4 slices of bacon into pieces about 1/4"" and fry until crispy.", "Once bacon is crispy, remove the bacon from the grease and put it in a paper towel lined bowl or plate but leave the grease in the pan.", "Add 2 butter to the bacon grease. Over medium heat saute the bacon grease, butter and garlic for 2 minutes.", "Slowly add flour to bacon grease, butter, garlic mixture and cook on medium heat approximately 3-5 minutes until golden. (Make a roux).", "About this time the broth should be ready. Remove the bay leaves, corn cobs, thyme and discard. Take a ladle of broth and whisk it into the roux.", "Whisk the roux into the broth mixture and simmer until it starts to thicken slightly.", "Gradually whisk in the milk and cream.", "Keep stirring and bring back to simmering.", "Add corn and bacon then simmer for about 5 minutes. Add salt and pepper.", "Potatoes will mash up while whisking and cooking."]

911

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large potatoes, diced, 5 pints chicken broth (Use 3 pints for a thicker chowder), 2 stalks celery, chopped, 1 medium carrot, chopped, and more.

Yes, Nicker’S Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nicker’S Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions