Creamy Corn Chowder
Summer sweet corn makes this creamy chowder a family favorite!
Equipment
- large dutch oven or heavy bottom pot with lid
- Emersion blender
Ingredients
- 3 ears fresh corn
- 4 slices bacon, cut into ½ inch pieces
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and chopped into 1 inch pieces
- 3 cups chicken broth
- 1 bay leaf
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tsp smoked paprika
- 1 cup milk
- 1 cup cheddar cheese, grated
- 2 stalks green onions, sliced
Instructions
- Using a sharp knife, remove corn kernels from each cob. Use a spoon to scrape cobs to release any liquid.
- In a large dutch oven pot, cook bacon over medium heat until crisp.
- Remove bacon from pot with a slotted spoon, and drain on a paper towel lined plate.
- Add onion to the pot and cook in the bacon drippings until soft and translucent, about 5 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add chicken broth, diced potatoes, bay leaf and corn kernels to the pot.
- Increase heat and bring mixture to a simmer, stirring to combine all the ingredients.
- Cover and reduce heat. Simmer, stirring occasionally, for 20-30 minutes or until potatoes are soft.
- Fish out bay leaf and discard.
- Using an emersion blender, purée soup to desired consistency.
- Add milk, salt and pepper. Stir to combine.
- Stir in cheddar cheese.
- Cook over low heat for a few minutes to heat through and melt cheese.
- Taste and season with additional salt if needed.
- To serve ladle chowder into bowls and garnish with shredded cheddar cheese, reserved bacon bits and sliced green onions.