I know what you’re thinking. Why would I make soup in the middle of July in Ohio? I asked myself that as well when I was thinking of making this recipe, but then I thought about all the delicious fresh corn that is in abundance this time of year and I decided to dive right in. Jess R and I made this soup for our “Cooking with Jess” dinner a few weeks ago. It was ridiculously hot and humid that Sunday, but we brushed that fact aside. I’m glad we did because this soup is scrumptious! The recipe calls for the kernels from half a dozen ears of corn. Not only that, but you cook the soup with the “de-kerneled” cobs to add extra flavor and it really takes this chowder to another level. Sprinkle in some bacon and potatoes, and you have one very delicious dish. I don’t have a lot of canning experience, but I bet this soup would store well for the fall and winter; and I’m assuming it would freeze well too (in case you aren’t in the mood to eat hot soup in 100 degree weather).
I don’t believe there is a more delicious vegetable than fresh Ohio sweet corn. So, consider yourself warned- there may be several corn-filled recipes coming your way. 🙂
**Just a little housekeeping- you may have noticed a few changes to the sidebar of Lolly’s Sweet Treats. I’ve added a search tool, a recent recipes section, and a subscription section. Feel free to subscribe to LST (for free, of course) and get notifications via email when there’s a new post.
In addition, I’ve created a Facebook page for Lolly’s Sweet Treats. Once I get 100 “likes”, I am going to start doing giveaways- because it’s always fun to give people things for free! (Thanks for the idea Mike Brice)!
Fresh Corn Chowder
- 6 ears corn
- 2 (15-ounce) cans whole kernel corn, drained
- 5 cups low-sodium chicken broth
- 3 slices bacon, finely chopped
- 1 medium onion, chopped medium (about 1 cup)
- 1 pound red (I used Yukon gold) potatoes (about 3), scrubbed and cut into 1/2-inch cubes
- 1/4 cup heavy cream
- 3/4 cup lowfat milk
- 4 scallions, sliced thin
- Salt and pepper, to taste
Cut the kernels from the ears of corn; reserve the kernels and cobs separately. Puree the canned corn and 2 cups of the broth in a blender until smooth.
Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the onion, corn kernels, and 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.
Add the potatoes, corn puree, remaining 3 cups broth, and reserved corn cobs to the Dutch oven and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Discard the cobs and stir in the cream, scallions, and reserved bacon. Season with salt and pepper to taste and serve. Garnish with fresh chives, if desired. Store leftovers in an airtight container in the fridge for up to 3 days.
Source: Adapted slightly from The Best of America’s Test Kitchen cookbook