SUMMER CORN CHOWDER WITH BACON AND POTATOES

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Photo Credits: pinterest.com

INGREDIENTS

  • 5 ears fresh corn
  • 20 scallions, chopped, reserving 1/3 cup of the greens
  • 4 slices bacon
  • 1 T butter
  • 1 jalapeño, cored, seeded and chopped
  • Salt
  • Pepper
  • 3 1/2 cups chicken broth
  • 1 large Yukon Gold potato, peeled and chopped to 1/2″ dice
  • 1 t fresh thyme
  • 2 T heavy cream

INSTRUCTIONS

  1. Husk the corn and remove the kernels, reserving two cobs. Cook the bacon in a 3 or 4 quart sauce pot until crisp. Remove bacon and drain.
  2. Pour off all but 1 T of bacon fat. Heat pan to medium heat, add butter, scallions, jalapeño and salt and pepper. Cook until soft, about 3 minutes.
  3. Add broth, corn, cobs, potatoes and thyme, bring to a boil, reduce and simmer 15 minutes. Discard corn cobs.
  4. Transfer 1 cup of broth and vegetable to a blender and purée. Return the purée to the pot. Add the heavy cream and all but a 1/3 cup of the scallion greens. Simmer a few minutes.
  5. Garnish with bacon and scallion greens.

Credits to: completerecipes.com/Summer-Corn-Chowder-with-Scallions-Bacon–Potatoes.html?back_url=