Summer Corn Chowder

Name: Summer Corn Chowder
Prep time: 50 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 ounces thick-cut bacon (about 3 slices), small dice; 1 medium yellow onion, small dice; 3 cups fresh or frozen corn kernels (thaw if frozen); 3 cups whole milk; 1 pound russet potatoes (about 2 medium), peeled and medium dice; 2 teaspoons kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper, plus more as needed; 1/2 cup heavy cream; Finely chopped chives, for serving

Corn Memorial Day Labor Day 4th of July New England Soup Milk Dairy Chives Bacon Onions Potatoes Lunch Appetizer Leftovers Weeknight Dinner Cream Summer Winter Comfort Food Vegetables Easy Chowder

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Rate

4 to 6 servings Easy

Total: 50 mins

18 Ratings

Ingredients (9)

2 ounces thick-cut bacon (about 3 slices), small dice
1 medium yellow onion, small dice
3 cups fresh or frozen corn kernels (thaw if frozen)
3 cups whole milk
1 pound russet potatoes (about 2 medium), peeled and medium dice
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 cup heavy cream
Finely chopped chives, for serving

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Nutritional Information

Calories510
Fat24.2g
Saturated fat12.35g
Trans fat0.02g
Carbs59.75g
Fiber4.65g
Sugar15.35g
Protein14.67g
Cholesterol68.41mg
Sodium1085.96mg
Nutritional Analysis per serving (4 servings) Powered by

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When American settlers left the Atlantic coast and clams behind and made their way to the Midwestern Corn Belt, this creamy soup became a new take on New England clam chowder. Like most chowders, this version has milk, cream, and chunks of potatoes, but to add texture and maximize the sweet corn flavor, some of the corn kernels are blended with milk. Serve this hearty soup for lunch on its own, or for dinner along with a fresh salad.

What to buy: If you’re using corn cut from the cob, you’ll need about 4 ears to make 3 cups of kernels. If you’re using frozen corn, you’ll need 1 pound.

Adapted from "American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking" by Cheryl Alters Jamison and Bill Jamison

What to buy

Lodge Enameled Cast Iron Dutch Oven

6-Quart enamel Dutch oven that is ideal for stovetop or oven use. It has a wide range of uses - cooking, marinating, refrigeration and freezing.
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Tips for Bacon

Tip

How to Cook Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

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Next: How to Store Bacon

Tip

How to Store Bacon

Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.

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Next: How to Freeze Bacon

Tip

How to Freeze Bacon

Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.

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Next: How to Cook Bacon

Instructions

1Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 7 to 10 minutes. Remove with a slotted spoon to a small paper-towel-lined plate and set aside.
2Add the onion to the bacon fat, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside.
3Increase the heat to medium high, add the corn-milk purée, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes.
4Add the cream, stir to combine, and return to a simmer. Taste and season with salt and pepper as needed. Serve garnished with the chives and reserved bacon.

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