Summer Corn Chowder with Scallions, Bacon & Potatoes

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


  • 1-½ tsp. chopped fresh thyme
  • 1 tsp. kosher salt; more to taste
  • 1 Tbs. unsalted butter
  • 1 jalapeño, cored, seeded, and finely diced
  • 3-½ cups low-salt chicken broth
  • 2 Tbs. heavy cream
  • 5 ears fresh corn
  • + 4 more ingredients
    • 3 slices bacon, cut into ½-inch pieces
    • 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

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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