Summer Corn Chowder With Scallions Bacon & Potatoes

"The true taste of your summer favorites shine through in this wonderful chowder! Only two tablespoons of cream in this, pureeing one cup of the vegetables gives this chowder its creamy consistency. Be sure to use your fresh summer corn for a real treat! I ran across this wonderful recipe in the August Issue of Fine Cooking Magazine."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Bev I Am photo by Bev I Am
Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Cut corn off the cobs, save two cobs.
  • When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
  • Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
  • With a slotted spoon, transfer the bacon to a paper towel lined plate.
  • Pour off and discard all but about 1 TBS of the bacon fat.
  • Return the pan to medium heat and add the butter.
  • When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
  • Cook stirring until the scallions are very soft, about 3 minutes.
  • Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
  • Discard the corn cobs.
  • Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
  • Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.

Questions & Replies

  1. Is corned jalapeno the same as pickled? I've only heard the term "corned" in conjunction with beef so I'm a little stumped.
     
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Reviews

  1. This is a definite keeper. Just yum! I incorporated homemade chicken bone broth I had in the freezer, sea salt, red onion finely chopped, and roasted red pepper. I also used leftover sweet summer corn on the cob that I cut off and separated and it was outstanding. The broth seasons in this soup to an irrisistible level - hard to eat just one bowl! Adding crab and/or shrimp would turn this into an incredible seafood chowder too - could do by individual bowls even if some don't prefer seafood.
     
  2. Nice recipe. I did cut back on the amount of scallions (2 bunches). I did add a tad more cream. Other than that, a great recipe. Oh yea, I did stuff the pot with cobs for maximum flavor. I think I did good. A delicate soup which, I think, would not do well frozen. Corn is in season - make use of this delicious vegetable.
     
  3. We liked this, although it seemed like the scallions dominated the flavor in the dish. I'm guessing my scallions must have been bigger than Bev's :lol: Anyway, it seemed like it needed something so I added a teaspoon of sugar and that helped quite a bit. Picky daughter liked it too. Thanks Bev!
     
  4. Will someone please explain to me what the "jalapeno, corned" is? I've not encountered that method outside of corned beef.
     
  5. Use ham instead of bacon. My family has been making this for years and we use ham instead of bacon, white onion instead of scallions, a stick of butter ( I know but it makes a big pot) and we add a can of creamed corn to make it thicker. My mother's friend from when I was little would make this with the leftover ham from Thanksgiving and Christmas. This is one of my family's favorite especially when it is cold out.
     
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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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