50 minutes
Savor the essence of summer with our Golden Corn and Potato Chowder. This hearty, creamy creation combines the sweetness of fresh corn with the robustness of red potatoes, finished with a touch of elegance from heavy cream and the satisfying crunch of bacon.
Fresh Corn Kernels, from cobs
0 ears
Whole Kernel Corn, drained
0 oz
Low-Sodium Chicken Broth, divided
cups
Bacon, finely chopped
slices
Medium Onion, chopped
each
to taste
to taste
Red Potatoes, scrubbed and diced into 1/2-inch pieces
0 lb
cups
Scallions, thinly sliced
each
1. Corn Base Preparation
Remove the kernels from the ears of corn. Set the kernels and cobs aside. In a blender, combine the canned corn with 2 cups of chicken broth. Puree until the mixture is smooth and creamy.
2. Render and Reserve Bacon
In a large Dutch oven, cook the chopped bacon over medium heat until it is crisp, which will take about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, and set aside for later.
3. Sauté Vegetables
In the remaining bacon fat, cook the chopped onion, fresh corn kernels, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir occasionally until the vegetables have softened and developed a golden-brown color, about 6 to 8 minutes.
4. Simmer the Chowder
To the Dutch oven, add the diced red potatoes, the corn puree, the remaining chicken broth, and the reserved corn cobs. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the chowder to simmer until the potatoes are tender, which should take about 15 minutes.
5. Final Touches
Remove and discard the corn cobs. Stir in the heavy cream and sliced scallions. Also, add the cooked bacon that was set aside earlier. Adjust the seasoning with additional salt and black pepper to taste.
Southwestern Corn Chowder
Sweet Potato Corn Chowder
Instead of using fresh or frozen corn, try roasting the corn in the oven or on the grill to caramelize the natural sugars, which will add a smoky sweetness to the chowder.
Coconut Milk Chowder
If the original recipe uses bacon, you might try other smoked or cured meats like diced smoked ham, Andouille sausage, or chorizo. You can also go seafood and add shrimp or clams for a coastal take on the chowder.
Comments (0)