A Perfect Fall Recipe for Corn Chowder


Indiana grown corn is probably one of my favorite foodie things about living in this region. I’ve eaten corn all over the country and I still come back to Indiana knowing that it is the best. As the summer corn season comes to a close I urge you to get your freezers packed so you can still savor its amazing flavor throughout the year. 

As the weather cools and adds that autumn crispness to the air, I like to grab some of my favorite corn and whisk up a pot of corn chowder. It’s hearty, healthy and perfect for fall nights. This is Indiana grown comfort.

 Grab the recipe below:


5 ears of sweet corn, kernels removed from the cobs
1/2 large onion, chopped
1/2 cup diced carrot
1/2 cup diced celery
2 Tbsp butter
2 strips cooked bacon, chopped
1 bay leaf
3 1/2 cups half and half
1/2 cup chicken stock
2 medium Yukon Gold potatoes, diced
3 teaspoons of Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves


In a heavy-bottomed pan, heat the butter over medium heat.
Add the onion and cook until translucent.
Add the celery, carrot, and potatoes.
Add the chicken stock, and cook until vegetables are tender.
Add the corn kernels, bay leaf, thyme, salt, and pepper.
Warm the half and half in a separate pot and add to the soup.
Allow soup simmer for 20-30 minutes on the stove.
Garnish with crumbled bacon