Summer Corn Chowder with Scallions, Bacon & Potatoes

Summer Corn Chowder with Scallions, Bacon & Potatoes
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into ½-inch dice (about 1-½ cups)
  • 3-½ cups low-salt chicken broth
  • 1-½ tsp. chopped fresh thyme
  • 1 jalapeño, cored, seeded, and finely diced
  • 2 Tbs. heavy cream
  • 5 ears fresh corn
  • + 4 more ingredients
    • 1 tsp. kosher salt; more to taste
    • 3 slices bacon, cut into ½-inch pieces
    • 1 Tbs. unsalted butter
    • 7 oz. scallions (about 20 medium)

Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts. Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 ...

View full recipe at Fine Cooking


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