Author Notes
This chowder is best in the summer, when fresh sweet corn is at its peak. Use a bundt pan to hold the cob and catch the corn as you strip it away. Then, run the blunt edge of the knife along the cob to get all that leftover "milk." That's the good stuff. It's crucial. —Jacqui MacKenzie
Ingredients
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2 tablespoons
butter
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4-6
bacon slices
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1/2
small onion, diced
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3
cloves garlic, smashed and minced
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1
small green bell pepper, diced
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3
medium Yukon Gold or red potatoes, chopped
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1 tablespoon
flour
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4 cups
chicken broth
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6
ears corn, stripped from cob, about 3 cups
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1/2 cup
heavy cream
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salt and pepper to taste
Directions
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Melt butter in a large pot over medium high. Cook the bacon in butter until crisp, remove with a slotted spoon and set aside on a paper towel lined plate.
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Remove all but about 2 tablespoons of fat, then add onions, green pepper, and garlic to pot. Cook vegetables until soft, scraping up the leftover bits of bacon from the bottom of the pot.
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Add flour and stir to coat. Add potatoes and cook for 5-7 minutes. Season with salt and pepper.
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Add chicken broth to onion-potato mixture. Bring to a boil, then lower heat and let simmer.
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When potatoes are tender, add corn kernels and cook until heated through. Stir in cream and bacon.
I like focusing on the small, simple moments that make up our every day. In the real world, I'm a web content editor for an international non-profit service organization. My favorite foods are eggs and avocados.
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