Corn Chowder

Corn Chowder
Serves 10-12


  • 1 Lbs. Salt Pork or Slab Bacon, Diced 1/3"
  • 1/4 Cup Reserved Pork or Bacon Fat
  • 2 Cups Yellow Onion, Finely Chopped
  • 2 Cups Celery, Finely Chopped
  • 2 Cups Water
  • 2 Quarts Whole Milk
  • 1 1/2 oz. 29803 Elite Major Mirepoix Stock Base, No MSG Added 00073292298035
  • 3 Lbs. Russet Potatoes, Peeled and Diced 1/2"
  • 4 Each Bay Leaves
  • 2 Cups Heavy Cream
  • 5 Cups Corn Kernels
  • Salt and Pepper to Taste


  1. Render salt pork and/or bacon over medium heat until crispy but not burnt. Remove pork from pot and set aside.
  2. Leave rendered fat in pot
  3. Add onion and celery. Cook until vegetables are softened but not browned
  4. Add water, milk, Major Mirepoix Base, potatoes, bay leaves, pork, salt and pepper.
  5. Bring to a gentle simmer and cook until the potatoes are tender.
  6. Place a large colander into a large bowl
  7. Drain the soup through the colander and remove the bay leaves
  8. Blend the reserved broth/milk mixture with a blender/immersion blender until emulsified and return to pot on low heat
  9. Add the corn and potato mixture back to the pot and allow 10 minutes for the corn to cook/heat through. Do not allow to boil
  10. Stir cream into chowder
  11. Adjust seasoning with salt and pepper to taste
  12. Hold on steam table at 160°F