Summer Corn Chowder with Scallions, Bacon, & Potatoes
★★★★☆
Ingredients
- 5 ears fresh corn, husked and silk removed
- 7 ounces scallions (about 20) (198 g)
- 3 slices bacon, cut into 1/2-inch pieces
- 1 Tbsp unsalted butter (14.8 ml)
- 1 jalapeño pepper, cored, seeded, and finely diced
- 1 tsp kosher salt (or to taste) (4.9 ml)
- Black pepper, freshly ground (to taste)
- 3 1/2 cups low-sodium chicken broth (828 ml)
- 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces (8-9 ounces)
- 1/2 tsp fresh thyme, chopped (2.5 ml)
- 2 Tbsp heavy cream (29.6 ml)
Instructions
- Cut corn kernels off the cobs, saving two cobs.\n2. When slicing scallions, be sure to keep the dark green parts separated from the white and light green parts - you will use all the onion. \n3. Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes. \n4. With a slotted spoon, transfer bacon to a paper towel-lined plate. \n5. Pour off and discard all but about 1 Tbsp of bacon fat. \n6. Return pan to medium heat and add butter. \n7. When the butter is melted, add the white and light green scallions, jalapeño, salt, and a few grinds of black pepper.\n8. Cook, stirring, until scallions are very soft, about 3 minutes.\n9. Add the broth, corn kernels, reserved corn cobs, potatoes, and thyme. Bring to a boil over medium-high heat. \n10. Reduce heat to medium-low and simmer until potatoes are completely tender, about 15 minutes. \n11. Discard corn cobs.\n12. Transfer 1 cup of the broth and vegetables to a blender and purée. Return purée to the pot. Stir in cream and all but 1/3 cup of the scallions. Blend the flavors. \n13. Season to taste with salt and pepper. Serve sprinkled with the reserved bacon and scallions.
Wine Pairing: Fruity White (Chardonnay) — Chardonnay