Summer Corn Chowder Recipe

1. 1

   Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 7 to 10 minutes.

2. 2

   Remove with a slotted spoon to a small paper-towel-lined plate and set aside.

3. 3

   Add the onion to the bacon fat, season with salt and pepper, and stir to combine.

4. 4

   Cook, stirring occasionally, until softened, about 5 minutes.

5. 5

   Meanwhile, place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside.

6. 6

   Increase the heat to medium high, add the corn-milk puree, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper.

7. 7

   Stir to combine, then bring to a simmer.

8. 8

   Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes.

9. 9

   Add the cream, stir to combine, and return to a simmer.

10. 10

    Taste and season with salt and pepper as needed.

11. 11

    Serve garnished with the chives and reserved bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.