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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Summer Corn Chowder Recipe

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This recipe for Summer Corn Chowder is from "Cookspiration", 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:  
5 ears fresh corn
5 scallions
3 slices bacon, cut into 1/2" pieces
1 Tbsp unsalted butter
1 jalapeno, finely diced
1 tsp salt
1/4 tsp black pepper
3 1/2 cups chicken broth
1 large potato, diced into 1/2" cubes
1 large carrot, diced into 1/2" cubes
1 1/2 tsps chopped fresh thyme
2 Tbsp heavy cream
Directions:
Directions:
Cut the corn off the cobs. Reserve two of the corn cobs & discard the others. Thinly slice the scallions. Cook the bacon in a 3 qt. saucepan over med. heat until browned and crisp, about 5 mins. (With a slotted spoon, transfer bacon to a paper towel lined plate) Pour off & discard all but 1 Tbsp of the bacon fat. Return the pan to med heat, add the butter. When the butter is melted, add the scallions, jalapeno, salt and pepper. Cook, stirring, until the scallions are very soft, about 3 mins. Add the broth, corn, corn cobs, potatoes, carrots and thyme. Bring to a boil over med-high heat. Reduce the heat to med-low and simmer until the potatoes and carrots are completely tender, about 15 mins. Discard the corn cobs. Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream. Simmer, stirring occasionally, for a couple of minutes to blend the flavors. Top soup with the cooked bacon.
Personal Notes:
Personal Notes:
Just returned from the Kennesaw Farmers Market with fresh corn on the cob and those insanely sweet large carrots. The corn cobs are the key to infusing even more corn flavor into the broth!

 

 

 

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