Summer Corn Chowder with Scallions, Bacon & Potatoes

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

Ingredients

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

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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