Corn Chowder (ATK)

By hmp13

Serves 6 to 8. Be sure to save the cobs for the chowder.

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
• Salt and pepper
• 1 pound red potatoes, scrubbed cut into 1/2 inch dice
• 1 cup heavy cream
• 4 scallions, sliced thin
• With Chorizo and Chiles
• Prepare , replacing bacon with 4 ounces finely chopped chorizo sausage and replacing scallions with 1/4 cup chopped fresh cilantro. In step 2, add 1-2 jalapeno chiles, seeded and minced, and 1/2 teaspoon cumin along with onion.
• With Sweet Potatoes and cayenne
• Prepare, replacing red potatoes with 1 pound sweet potatoes, peeled and cut into 1/2 inch pieces. In step 3, stir in 1 tablespoon maple syrup and 1/4 teaspoon cayenne pepper along with cream.

Preparation

Step 1

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

Cook bacon in dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined place and reserve. Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.

Add potatoes, corn puree, remaining broth, and reserved corn cobs to dutch oven and bring to boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions and reserved bacon. Season with salt and pepper. Soup can be refrigerated for 3 days.