Summer in a Bowl
Posted by Arwen Mosher in Food on Tuesday, June 23, 2009 9:00 AM
Last week I raved about how much I love corn.
This week I’m going to share a recipe that uses it!
I love soup. It can make such a nice, simple meal. And soup made with corn is the great in the summer because corn is in season. It’s like the taste of summer in a bowl!
This corn chowder is light and has a wonderful concentrated corn flavor. I think it’s great paired with a fruit salad.
Corn Chowder
from Cook’s Country
serves four to six
6 ears corn
1 onion
1 pound red potatoes
2 (15oz) cans whole kernel corn
5 cups chicken broth, divided
4 slices bacon
½ tsp salt
¼ tsp pepper
1 cup cream or half-and-half
1. Using a chef’s knife, remove kernels from all six ears of corn. (Save the cobs.)
2. Dice the onion. Scrub the potatoes and cut into ½-inch cubes.
3. Drain the cans of corn. Put 2 cups of the chicken broth and the canned corn in a blender. Puree until very smooth.
4. Chop the bacon into small pieces. In a Dutch oven or large heavy pot, cook the bacon pieces over medium-high heat until crisp. Remove the bacon with a slotted spoon and set aside.
5. Add the fresh corn kernels and onion, along with the salt and pepper, to the pot. Saute until softened and beginning to brown.
6. Add the diced potatoes, the corn puree, the remaining 3 cups of the chicken broth, and the corn cobs to the pot. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, approximately 15 minutes. Remove the cobs and discard.
7. Add the cream or half-and-half and the cooked bacon. Add more salt and pepper to taste.
There’s a variation on this recipe that involves using sweet potatoes instead of regular potatoes, and adding ¼ teaspoon cayenne pepper when you add the cream. I think it’s delicious that way, too.
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