This time of the year great sweet corn is abundant and easy to come by, so why not make a bowl of this summer soup.
It really is easy to make and quite flavorful. It uses no flour based rue, and instead uses some pureed canned corn for the soup base, giving it a great corn flavor. I got this recipe from Cooks Illustrated and I've modified it only slightly over time.
The original recipe only had 3 slices of bacon, but that obviously wasn't enough for my bacon-loving family. So I've increased it to 6. If your bacon is very fatty however, you'll want to remove some of the excess fat which is what the onion and corn are cooked in.
You can use any kind of potatoes you prefer, but I like the red skin because it provides a little pink color in the here and there in dish. Sprinkling the bacon and scallions on the top at serving not only looks pretty but provides a little crunch as well.
Ingredients
6 ears corn
2 (15-ounce) cans whole kernel corn
5 cups chicken broth
3-6 slices bacon
1 large onion, chopped
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1 cup heavy cream
4 scallions, sliced thin (white and green parts)
Salt and pepper
Instructions
Shuck the corn and wash removing any corn silk. Cut the stalk end flat and discard the stalk end. Cut kernels from ears of corn by standing the ear on the flat cut end in a pie plate and using a sharp knife cutting down the cob to remove the kernels. Reserve kernels and cobs separately. Drain the liquid from the canned corn and add the corn to a blender. Discard canning liquid. Add 2 cups of the broth to blender and puree the canned corn until completely smooth.
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. Add the onion, fresh corn kernels, 1/2 teaspoon salt and a pinch of pepper to the hot bacon fat and cook stirring regularly until they are softened, about 8 minutes.
Add the remaining 3 cups of broth and reserved corn cobs to the Dutch oven along with the pureed corn and stir to combine. The soup can be held on the cook top until you are closer to serving time. About 20-30 minutes prior to planned service proceed with the next step.
Bring soup to a low boil and add the potatoes. Stir to combine. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Remove the corn cobs and discard them. Stir in cream. Taste and add more salt and pepper if necessary.
Serve and top each serving with some of the scallions and bacon crumbles.
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| Julian's Corn Chowder with Bacon |
The original recipe only had 3 slices of bacon, but that obviously wasn't enough for my bacon-loving family. So I've increased it to 6. If your bacon is very fatty however, you'll want to remove some of the excess fat which is what the onion and corn are cooked in.
You can use any kind of potatoes you prefer, but I like the red skin because it provides a little pink color in the here and there in dish. Sprinkling the bacon and scallions on the top at serving not only looks pretty but provides a little crunch as well.
Ingredients
6 ears corn
2 (15-ounce) cans whole kernel corn
5 cups chicken broth
3-6 slices bacon
1 large onion, chopped
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1 cup heavy cream
4 scallions, sliced thin (white and green parts)
Salt and pepper
Instructions
Shuck the corn and wash removing any corn silk. Cut the stalk end flat and discard the stalk end. Cut kernels from ears of corn by standing the ear on the flat cut end in a pie plate and using a sharp knife cutting down the cob to remove the kernels. Reserve kernels and cobs separately. Drain the liquid from the canned corn and add the corn to a blender. Discard canning liquid. Add 2 cups of the broth to blender and puree the canned corn until completely smooth.
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. Add the onion, fresh corn kernels, 1/2 teaspoon salt and a pinch of pepper to the hot bacon fat and cook stirring regularly until they are softened, about 8 minutes.
Add the remaining 3 cups of broth and reserved corn cobs to the Dutch oven along with the pureed corn and stir to combine. The soup can be held on the cook top until you are closer to serving time. About 20-30 minutes prior to planned service proceed with the next step.
Bring soup to a low boil and add the potatoes. Stir to combine. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Remove the corn cobs and discard them. Stir in cream. Taste and add more salt and pepper if necessary.
Serve and top each serving with some of the scallions and bacon crumbles.
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