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Summer Corn Chowder Recipe

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This recipe for Summer Corn Chowder is from The Fitzgerald Family Cookbook Project, 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:  
2 - 3 strips of bacon
1 small onion, diced
2 celery stalks, chopped
1 large carrot, chopped
8 sprigs of fresh thyme, or a few shakes of ground thyme
Salt & pepper
3 c. low-sodium chicken stock or broth
2 ½ c. fresh sweet corn cut from the cob (about 2 large ears)
1 med. to large peeled potato, diced
1 poblano chile, seeded & diced
1 ½ c. half & half
Directions:
Directions:
1. Cook bacon in medium stockpot until crispy. Remove bacon to paper towel and set aside for garnish. Discard all but 2 T. of the bacon fat.

2. Add onions, carrots, celery, thyme, and salt and pepper to taste to stockpot; cook over medium low heat until translucent. Add chicken stock; bring to a boil. Reduce heat; simmer about 10 - 15 minutes.

3, Add corn, potatoes, and chile; cook until potatoes are tender. Remove sprigs of thyme, if used. Add half & half and simmer until soup is heated through. Serve with bacon as garnish.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
I tried substituting 2% milk for the half & half and it wasn't nearly as good. Also tried subbing green pepper for the chili, and it didn't work. Using fresh corn off the cob is the best, but frozen could be subbed if necessary.

 

 

 

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