This fresh summer corn chowder is the perfect way to enjoy the bounty of summer produce. Sweet corn, potatoes, and savory bacon come together in a rich and creamy base that is sure to satisfy any appetite. This chowder is the ultimate comfort food for a summer evening.
Ingredients
- 6 ears of fresh corn
- 4 slices of bacon, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- Cut the corn kernels off the cobs and set aside. Place the cobs in a large pot with the broth, bring to a simmer, and let simmer for 20 minutes to infuse the broth with corn flavor. Remove the cobs and discard.
- In a separate pot, cook the bacon over medium heat until crispy. Remove from the pot and set aside, leaving the bacon grease in the pot.
- Add the onion and garlic to the pot with the bacon grease and cook until softened. Add the potatoes and corn kernels and cook for another 5 minutes.
- Pour in the corn-infused broth and bring to a simmer. Let simmer for 15-20 minutes until the potatoes are tender.
- Stir in the heavy cream and thyme, and season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve the chowder hot, garnished with crispy bacon and chopped parsley.
