Summer Corn Chowder

We are well into fresh sweet corn season. The farm stands are full, even the markets have “local sweet corn.”

This creamy, Summer Corn Chowder is full of sweet corn, juicy chunks of chicken and potatoes and is topped with crispy bacon and cheddar cheese. It doesn’t get much better than this. Thick, creamy, and so flavorful.

If you are making this chowder in the summer, use fresh sweet corn. You will find that it makes this chowder crazy good. If fresh corn is not available, use canned. It will still be delicious.

Summer Corn Chowder 1

Ingredients

  • 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
  • 6 slices bacon, chopped
  • 8 scallions
  • 3 medium potatoes (I use Idaho potatoes)
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 small can (4 ounces, I believe) chopped green chiles
  • 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
  • Salt and pepper, to taste
  • handful of grated cheddar, for garnish

Directions

  • In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
  • Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
  • Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
  • Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
  • Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

Source: Buns In My Oven


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