Savory Summer Corn Chowder
Soup takes a place in everyone's heart, a dish so versatile and pleasingly delicious that no single experience is the same. That exact feeling is what we hope to bring to your table today! So, while you're reading this recipe, I encourage you to get excited, because what's in store for you is sure to make your day.
What you will need:
2 ounces thick-cut bacon (about 3 slices), small dice
1 medium yellow onion, small dice
3 cups fresh or frozen corn kernels (thaw if frozen)
3 cups whole milk
1 pound russet potatoes (about 2 medium), peeled and medium dice
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 cup heavy cream
Finely chopped chives, for serving
1. Place the bacon in your Dutch Oven at medium-heat and cook with an occasional stir, just until crispy, (7 to 10 minutes.) Transfer to a small paper towel lined plate and set aside.
2. Add the onion to the bacon fat, season with salt and pepper, and stir to combine. Cook, stirring until softened, which takes about 5 minutes. Next, place 1 cup of the corn and 1 cup of the milk in a blender and mix until smooth, and set aside.
3. Turn up the heat to medium-high and add the corn-milk purée, the remaining 2 cups of corn and 2 cups of milk, potatoes, and salt and pepper. Mix to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, (About 10 minutes.)
4. Add the cream, stir to combine, and return to a simmer. Taste and season with salt and pepper as needed.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!