Sweet Corn Chowder

Sweet Corn Chowder
Photo by Lisa Cohen


  • ¼ teaspoon black pepper
  • 2 cups corn kernels (from 4 ears, fresh or frozen)
  • 1 small leek (white and light green parts), thinly sliced
  • 4 cups whole milk
  • Pinch ground nutmeg
  • 2 russet potatoes, peeled and cut into a 1/2-inch dice
  • 2 teaspoons fresh thyme leaves
  • + 2 more ingredients
    • ¾ teaspoon kosher salt
    • 4 slices bacon, diced

In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Add the leek, thyme leaves, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are al...

View full recipe at My Recipes


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