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New Corn Chowder, Southern Style Recipe

Serves 8

The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp.


  • 4 sprigs parsley
  • 1 leek
  • 1/2 carrot, cut lengthwise
  • 1 stalk celery, chopped
  • 1/4 bay leaf
  • 1 pinch sage
  • 1 pinch thyme
  • 2 thick slices bacon, diced
  • 1 cup new corn pulp
  • 1/2 cup onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 4 cup chicken broth
  • 3/4 cup raw potatoes, diced
  • 1 1/2 cup tomatoes, peeled and chopped
  • 1 pn cayenne pepper
  • 1/2 cup heavy cream
  • 1 tsp cornstarch


1. Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside.
2. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes.
3. Add the chicken broth, potatoes, tomatoes, and the bouquet garni.
4. Bring to a boil, reduce heat and slow boil for 1 hour.
5. Remove the bouquet garni.
6. Add the cayenne pepper.
7. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature.
8. Add cornstarch/cream mixture to soup and stir until heated through.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Corn
Course:First Course

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