Summer Corn Chowder
I found this recipe on Chowhound and think it is the best recipe for corn chowder I've ever made. Its thick, rich and creamy with lots of fresh corn. I'm sure you could also make it in the winter with frozen corn.
Ingredients:
2 oz. thick cut bacon diced small
1 medium onion yellow onion, chopped
3 cups fresh corn kernels (this took 5 ears of our corn)
3 cups whole milk (or mix 1% milk with some 1/2 and 1/2)
1 pound potatoes, diced (I didn't bother to peel mine)
1-2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup heavy cream
Chopped chives
Instructions:
Brown the chopped bacon; then remove and set aside. Add the onion to the bacon grease, season with salt and pepper and cook until softened--about 5 minutes. Meanwhile place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth.
Add the corn milk puree, remaining 2 cups of corn and 2 cups of milk, potatoes, and additional salt and pepper. Stir to combine; bring to a simmer and reduce the heat to low and continue to simmer the soup, stirring occasionally until the potatoes are just cooked through. This may take quite a while because you have to be careful not to scorch the soup because you are cooking with milk.
Add the cream and simmer until the potatoes are completely cooked. Taste for seasoning. Serve with the chopped chives and reserved bacon.
Note: I have considered when making it again to possibly precook the potatoes in some chicken broth so they would cook more quickly and then combining everything.
Ingredients:
2 oz. thick cut bacon diced small
1 medium onion yellow onion, chopped
3 cups fresh corn kernels (this took 5 ears of our corn)
3 cups whole milk (or mix 1% milk with some 1/2 and 1/2)
1 pound potatoes, diced (I didn't bother to peel mine)
1-2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup heavy cream
Chopped chives
Instructions:
Brown the chopped bacon; then remove and set aside. Add the onion to the bacon grease, season with salt and pepper and cook until softened--about 5 minutes. Meanwhile place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth.
Add the corn milk puree, remaining 2 cups of corn and 2 cups of milk, potatoes, and additional salt and pepper. Stir to combine; bring to a simmer and reduce the heat to low and continue to simmer the soup, stirring occasionally until the potatoes are just cooked through. This may take quite a while because you have to be careful not to scorch the soup because you are cooking with milk.
Add the cream and simmer until the potatoes are completely cooked. Taste for seasoning. Serve with the chopped chives and reserved bacon.
Note: I have considered when making it again to possibly precook the potatoes in some chicken broth so they would cook more quickly and then combining everything.
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