Summer Corn Chowder With Scallions Bacon & Potatoes

Name: Summer Corn Chowder With Scallions Bacon & Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ears fresh corn, husked and silk removed; 7 ounces scallions (about 20); 3 slices bacon, cut into 1/2 inch pieces; 1 tablespoon unsalted butter; 1 jalapeno, cored, seeded and finely diced; 1 teaspoon kosher salt (or to taste); black pepper, freshly ground (to taste); 3 1/2 cups low sodium chicken broth; 1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz); 1 1/2 teaspoons fresh thyme, chopped; 2 tablespoons heavy cream

Servings: persons

5 ears fresh corn, husked and silk removed
7 ounces scallions (about 20)
3 slices bacon, cut into 1/2 inch pieces
1 tablespoon unsalted butter
1 jalapeno, cored, seeded and finely diced
1 teaspoon kosher salt (or to taste)
black pepper, freshly ground (to taste)
3 1/2 cups low sodium chicken broth
1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)
1 1/2 teaspoons fresh thyme, chopped
2 tablespoons heavy cream

1
Cut corn off the cobs, save two cobs.
2
When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
3
Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
4
With a slotted spoon, transfer the bacon to a paper towel lined plate.
5
Pour off and discard all but about 1 TBS of the bacon fat.
6
Return the pan to medium heat and add the butter.
7
When butter is melted, add the white and light green scallions and the jalapeno, salt, and a few grinds of the black pepper.
8
Cook stirring until the scallions are very soft, about 3 minutes.
9
Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
10
Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
11
Discard the corn cobs.
12
Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
13
Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.

637

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 11 ingredients. The key ingredients include: 5 ears fresh corn, husked and silk removed, 7 ounces scallions (about 20), 3 slices bacon, cut into 1/2 inch pieces, 1 tablespoon unsalted butter, and more.

Yes, Summer Corn Chowder With Scallions Bacon & Potatoes 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!