Summer is the perfect time to enjoy fresh, seasonal produce, and there's nothing quite like a bowl of creamy corn chowder to celebrate the season. This recipe is easy to make and bursting with flavor, making it the perfect addition to any summer meal.
Ingredients:
- 6 ears of fresh corn, kernels removed
- 4 slices of bacon, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 2 medium potatoes, peeled and diced
- 1 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Begin by cooking the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
Add the corn kernels and diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring to a simmer. Let the mixture cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the mixture until it is smooth and creamy. If you don't have an immersion blender, you can transfer the mixture to a blender and blend in batches.
Stir in the heavy cream and crispy bacon, and season with salt and pepper to taste. Let the mixture cook for another 5 minutes to heat through.
Serve the summer corn chowder hot, garnished with fresh parsley if desired. This recipe makes 6 servings, and any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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