Summer Corn Chowder Recipe

Name: Summer Corn Chowder Recipe
Ingredients: 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

9 ingredients

11 steps

Ingredients

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

Directions

1

Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 7 to 10 minutes.
2

Remove with a slotted spoon to a small paper-towel-lined plate and set aside.
3

Add the onion to the bacon fat, season with salt and pepper, and stir to combine.
4

Cook, stirring occasionally, until softened, about 5 minutes.
5

Meanwhile, place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside.
6

Increase the heat to medium high, add the corn-milk puree, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper.
7

Stir to combine, then bring to a simmer.
8

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.
9

Add the cream, stir to combine, and return to a simmer.
10

Taste and season with salt and pepper as needed.
11

Serve garnished with the chives and reserved bacon.