Mom's Corn Chowder

Name: Mom's Corn Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 to 6
Cuisine: American
Ingredients: 6 ears of corn; 2 15-oz cans whole kernel corn, drained; 5 c low-sodium chicken broth; 8 slice bacon, chopped fine; 1 medium yellow onion, chopped; salt and pepper; 1 lb red potatoes, scrubbed and cut into 1/2-inch dice; 1 c heavy cream; 4 scallions, sliced thin

By Fran Murray
@franmurray

I LOVE a good bowl of corn chowder.This recipe is easy and fairly quick. I also love to add hatch green chilies and chicken for a nice main dish!

Rating:

★★★★☆ 1 vote4

Comments:

1 Comment

Serves:

4 to 6

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

Add to Grocery List

6

ears of corn
2

15-oz cans whole kernel corn, drained
5 c

low-sodium chicken broth
8 slice

bacon, chopped fine
1 medium

yellow onion, chopped
·

salt and pepper
1 lb

red potatoes, scrubbed and cut into 1/2-inch dice
1 c

heavy cream
4

scallions, sliced thin

How to Make Mom's Corn Chowder

Step-by-Step

PREP CORN: Cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
SAUTE VEGETABLES: Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, 1/2 teaspoon salt and 1/4 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
FINISH SOUP: Add potatoes, corn puree, remaining broth, and reserved corncobs 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. Serve.
Soup can be refrigerated in airtight container for 3 days.

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