Summer Corn Chowder With Scallions Bacon & Potatoes
photo by limeandspoontt
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 5 ears fresh corn, husked and silk removed
- 7 ounces scallions (about 20)
- 3 slices bacon, cut into 1/2 inch pieces
- 1 tablespoon unsalted butter
- 1 jalapeno, cored, seeded and finely diced
- 1 teaspoon kosher salt (or to taste)
- black pepper, freshly ground (to taste)
- 3 1⁄2 cups low sodium chicken broth
- 1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)
- 1 1⁄2 teaspoons fresh thyme, chopped
- 2 tablespoons heavy cream
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.
Reviews
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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.
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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.
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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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RECIPE SUBMITTED BY
Bev I Am
United States
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