mom's corn chowder
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!
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
4 to 6
Ingredients
- 6 - ears of corn
- 2 - 15-oz cans whole kernel corn, drained
- 5 cups low-sodium chicken broth
- 8 slices bacon, chopped fine
- 1 medium yellow onion, chopped
- - salt and pepper
- 1 pound red potatoes, scrubbed and cut into 1/2-inch dice
- 1 cup heavy cream
- 4 - scallions, sliced thin
How To Make mom's corn chowder
-
Step 1PREP CORN: Cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
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Step 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.
-
Step 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.
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Step 4Soup can be refrigerated in airtight container for 3 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Vegetable Soup
Keyword:
#corn
Keyword:
#corn chowder
Keyword:
#soup
Ingredient:
Vegetable
Diet:
Gluten-Free
Culture:
American
Method:
Stove Top
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