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barbell

summer corn chowder with scallions, bacon and potatoes

By

cal - 180
fat - 7 gms
carbs - 25 gms

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Ingredients

  • 5 ears fresh corn
  • 7 oz scallions - about 20 medium
  • 3 slices bacon, cut into 1/2 inch pieces
  • 1 tbsp unsalted butter
  • 1 jalqpeno, cored,seeded and finely diced
  • 1 tsp kosher salt
  • freshly ground pepper
  • 3 1/2 cups chicken broth
  • 1 large yukon potato, peeled and cut into 1/2 inch dice
  • 1 1/2 tsp thyme
  • 2 tbsp heavy cream

Details

Servings 6

Preparation

Step 1

husk the corn and cut off kernels. reserve 2 of the cobs and discard the other. trim and slice the scallions, keeping dark green parts separate form white and light green parts.
cook the bacon in a 3=4 qt saucepan, over medium heat until browmned and crisp, BOUT 5 MINUTES
with a slotted speen, transfer the bacon to a paper towel lined plate. pour off and discard all but 1 tbsp of the bacon fat. return the pan to medium heat and add the butter. when the butter if melted add the white and light green parts of the scallions and the jalapeno , saly and a few grinds of pepper. cook stirring until the scallions are very soft about 3 minutes
add the broth, corn, corn cods, potatoes and thyme and bring to boil over medium high heat. reducew heat to medium low and simmer until the potaotes are tender about 15 minutes. discard the corn cobs.
transfer 1 bup of broth and veggies to a blender and puree. return the puree to the pot and stir the cream and all but 1/3 cup of scallions and blend the flavors. season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions

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