Summer Corn Chowder With Miso And Bacon Recipe

Name: Summer Corn Chowder With Miso And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 ears of corn, the freshest you can find; 4 cups water; 1 bay leaf; 3 slices thick cut bacon (or the equivalent slab bacon), diced large (optional); 2 tablespoons butter; 1 onion, diced; 2 cloves garlic, minced; 1 leek, well cleaned, green top removed and tender white part sliced; 1 rib celery, finely diced; 1 poblano (you want a spicy one here - can substitute a rehydrated chipotle, ancho, or other similarly sweet and spicy pepper); 3-4 sprigs thyme; 1 pinch sumac powder (optional); 2 yukon gold potatoes, peeled and diced (I like large cubes); 1 tablespoon light miso; 1 cup whole milk; 1/4 cup heavy cream; 1/2 teaspoon Pimenton dulce (sweet smoked paprika); 1 pinch cayenne pepper (to taste); 2 scallions, white and green parts, chopped; salt (to taste); freshly ground pepper (to taste); parmesan cheese (grated to taste)

Servings: persons

3-4 ears of corn, the freshest you can find
4 cups water
1 bay leaf
3 slices thick cut bacon (or the equivalent slab bacon), diced large (optional)
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
1 leek, well cleaned, green top removed and tender white part sliced
1 rib celery, finely diced
1 poblano (you want a spicy one here - can substitute a rehydrated chipotle, ancho, or other similarly sweet and spicy pepper)
3-4 sprigs thyme
1 pinch sumac powder (optional)
2 yukon gold potatoes, peeled and diced (I like large cubes)
1 tablespoon light miso
1 cup whole milk
1/4 cup heavy cream
1/2 teaspoon Pimenton dulce (sweet smoked paprika)
1 pinch cayenne pepper (to taste)
2 scallions, white and green parts, chopped
salt (to taste)
freshly ground pepper (to taste)
parmesan cheese (grated to taste)

1
Shuck corn. Strip kernels from cob (ideally over a bowl so you can catch the juices), trying to get as close to the cob as possible. Put kernels in a bowl and set aside. Reserve cobs.
2
Add corn cobs to 4 cups of water in a large pot, bring to a boil and then reduce heat to a simmer. Add bay leaf, a pinch of salt, and cover. Let simmer at least 30 minutes.
3
Roast Poblano (if using). I char it on all sides directly over the flame of my stove. Put in a bowl and cover with plastic wrap until cool enough to handle. Peel off charred skin (do not rinse pepper), remove seeds and dice.
4
If using bacon, saute bacon in a skillet until browned and crispy. Remove bacon from skillet to a paper towel and reserve. Pour off all but 2 tbsp of bacon fat. (If not using bacon, at this stage add 2 tbsp olive oil to a skillet and heat). Over medium-low heat, melt 1 tbsp of butter, then add onions, garlic, leeks and a pinch of salt. Turn heat to low and saute - you want the vegetables to get soft but not brown. Cover if necessary to hasten the process. After about 10 minutes, add celery and poblano (or other chile pepper). Continue to saute until vegetables are very soft and translucent (this takes me about 30 minutes).
5
When onion mixture is ready, add to the simmering corn stock pot. Continue to simmer for about 15 minutes and then fish out corn cobs and discard. Add potatoes, thyme, sumac, a pinch of salt and some cracked black pepper. Simmer until potatoes are tender (not mushy), about 20-30 minutes.
6
Ladle out half a cup or so of hot broth and use it to dissolve the miso paste. Mix back in with the soup.
7
Add milk, cream, remaining 1 tbsp butter, corn, pimenton and cayenne. Taste and adjust seasoning. Simmer another 5-10 minutes, until soup has thickened slightly and corn is tender. Grate in Parmesan cheese (I started with about a 1/4 cup of cheese). Turn off heat, taste again and adjust.
8
Portion soup in bowls. Top with bacon, scallions, and more grated cheese if desired.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3-4 ears of corn, the freshest you can find, 4 cups water, 1 bay leaf, 3 slices thick cut bacon (or the equivalent slab bacon), diced large (optional), and more.

Yes, Summer Corn Chowder With Miso And Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Corn Chowder With Miso And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions