Mom's Corn Chowder
☆☆☆☆☆ 0 votes0
6ears of corn
215-oz cans whole kernel corn, drained
5 clow-sodium chicken broth
8 slicebacon, chopped fine
1 mediumyellow onion, chopped
·salt and pepper
1 lbred potatoes, scrubbed and cut into 1/2-inch dice
1 cheavy cream
4scallions, sliced thin
How to Make Mom's Corn Chowder
- 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.