Mom's Corn Chowder
By
Fran Murray
@franmurray
1
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:
☆☆☆☆☆ 0 votes
Serves:
4 to 6
Prep:
10 Min
Cook:
40 Min
Method:
Stove Top
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
How to Make Mom's Corn Chowder
- 1PREP CORN: Cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
- 2SAUTE 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.
- 3FINISH 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.
- 4Soup can be refrigerated in airtight container for 3 days.
About Mom's Corn Chowder
Course/Dish: Chowders, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
