Meals (Corn Chowder)

By chefbobby

Ingredients

• 6 ears corn
• 2 (15-ounce) cans whole kernel corn, drained
• 5 cups low-sodium chicken broth
• 3 slices bacon, chopped fine
• 1 onion, chopped medium (about 1 cup)
• Salt and pepper
• 1 pound red potatoes (about 3), scrubbed and cut into 1/2-inch cubes
• 1 cup heavy cream
• 4 scallions, sliced thin

Preparation

Step 1

1) Cut kernels from ears of corn; reserve the kernels and cobs separately. Puree the canned corn and 2 cups of the broth in a blender until smooth.

2) Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the onion, corn kernels, 1/2 tsp salt and 1/4 tsp pepper in the bacon fat until the vegetables soften and turn golden brown, 8-10 minutes.

3) Add the potatoes, corn puree, remaining 3 cups broth and reserved corncobs to the Dutch oven and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender,about 15 minutes. Discard the cobs and stir in the cream, scallions and reserved bacon. Season with salt and pepper to taste and serve. (The soup can be refrigerated in an airtight container for up to 3 days.)