pat's Recipe

Corn Chowder

Category: SOUPS/STEWS

6 ears corn
2 (15 ounce) cans whole kernel corn, drained
5 cups low-sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped
salt and pepper
1 pound red potatoes, scrubbed and cut into
1/2-inch dice
1 cup heavy cream
4 scallions, sliced thin

Prep corn: cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
Saute vegetables: cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, 1/2 tsp salt, and 1/4 tsp pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
Finish soup: add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions, and reserved bacon. Season with salt and pepper. (Soup can be refrigerated in airtight container for 3 days.)

serves 6 to 8