It’s the end of August, and corn is cheap (well, not according to Michael Pollan). I picked up 10 ears for $2; enough to use and alter for this recipe.
Shane and the kids -– especially the kids –- really enjoyed it. Sweet and creamy with a subtle cayenne kick, it really is the summer version of corn chowder. It’s not overly rich or heavy, and would work as a main dish well into the fall.
I’d never removed the corn kernels from the cob before and, while not hard, it’s a bit labor intensive. If you don’t have fresh corn on hand, or just don’t want to go to the trouble, I think thawed frozen corn could work well.
Summer Corn Chowder With Bacon
6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 leek, chopped
3 peeled russet potatoes, cut into 1/2-inch cubes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives
Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain.
Add corn, leek, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 15 to 20 minutes.
Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth.
Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick.
Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
Makes 6 servings.
Tags: recipe, summer corn chowder, soup