Get some corn on the cob this weekend and make this Simple and Delicious chowder! I bought way too many ears last week. Decided to use them up with this recipe I found on Chowhound!
2 ounces bacon, diced small (I used 3 ounces)
1 medium onion, diced small
3 cups fresh corn or frozen corn (I used fresh. It was about 8 ears. It was about 4 cups of corn. Sliced kernels off cob.)
3 cups whole milk
1 pound russet potatoes, diced medium (bite size pieces. I had small salad potatoes and those worked fine.)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon ground pepper, more as needed
1/2 cup heavy cream
Finely chopped chives, for serving (I did not have any chives. Still DELISH!)
- Place the bacon in a large, heavy bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 7-10minutes. Remove with a slotted spoon to a small paper towel lined plate and set aside.
- Add the onion too the bacon fat left in the pan, season with salt and pepper and stir to combine. Cook, stirring occasionally until softened, about 5 minutes. Meanwhile, place 1 cup of the corn and 1 cup of the milk in a food processor or blender and blend until smooth, set aside.
- Increase the heat to medium high, add the corn milk puree, remaining corn and 2 cups of the milk, potatoes and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickend slightly, about 10 minutes.
- Add the cream and stir to combine. Return to a simmer. Taste and season with salt and pepper, as needed. I added the bacon into the chowder. You could just top with bacon bits in your bowl or not use at all. Garnish with chives (if you have them!).
That’s it. If you don’t want to make this weekend. Slice the corn off the cob, place in freezer bags, place in freezer and use when the mood hits you on a nice fall or winter day. Bring a little late summer into your October or January day!!