Summer Corn Chowder Recipe
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- 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
- Place 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.
- Add 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.
- Increase 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.
- Add 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.