Summer Corn Chowder With Scallions Bacon & Potatoes

Recipe by Bev I Am
READY IN: 50mins




  • 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.