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Summer Corn Chowder Recipe

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This recipe for Summer Corn Chowder is from Enjoy Your Meal - Bon Appetit! - Buon appetito! - Mangia! - Smacznego! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 ears fresh corn
7 oz. scallions (20 medium) *use only white or light green parts*
3 slices bacon (cut into 1/2 in. pieces)
1 tbsp. unsalted butter
1 jalapeno, cored, seeded and finely diced
1 tsp. kosher salt
pepper
3 1/2 c. low-sodium chicken broth
1 large Yukon Gold potato, peeled and cut into 1/2 in. pieces (1 1/2 cups)
1 1/2 tsp. chopped fresh thyme
2 tbsp. heavy cream
Directions:
Directions:
Husk corn and cut off kernels, reserve two cobs. Trim and thinly slice scallions, separate dark green parts. Cook bacon in 3-4 qt. saucepan about 5 minutes. Transfer bacon to a paper towel. Reserve 1 tbsp. bacon grease, return to medium heat and add butter. Add scallions and jalapeno, and salt and pepper. Cook, stirring until scallions soften (about 3 minutes). Add broth, corn, corn cobs, potatoes and thyme and bring to a boil over medium-high heat. Reduce heat and simmer until the potatoes are tender (15 minutes). Discard corn cobs. Transfer 1 cup of broth/vegetables to blender and puree. Return to pot. Add cream and 1/3 of green scallions. Season and serve sprinkled with bacon and scallions.

 

 

 

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