Creamy Summer Corn Chowder with Scallions, Crispy Bacon, and Yukon Gold Potatoes
Embrace summer's bounty with this delightful chowder that highlights the sweet, juicy essence of fresh corn, complemented by crispy bacon and tender Yukon Gold potatoes. This chowder features a clever blend of textures and flavors — the creaminess of pureed corn mingles with the satisfying bite of whole ingredients. Infused with the gentle heat of jalapeño and the aromatic essence of fresh thyme, it's a comforting bowl of sunshine that will have your taste buds dancing. Perfect for any summer gathering or a cozy dinner at home, this chowder is sure to become a cherished recipe for years to come. Enjoy it garnished with crunchy bacon and vibrant scallions for a dish that's as pleasing to the eyes as it is to the palate.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fresh Corn
5 ears (Husked and silk removed)
Scallions
7 ounces (About 20, sliced with dark green and white/light green parts separated)
Bacon
3 slices (Cut into 1/2 inch pieces)
Unsalted Butter
1 tablespoon (N/A)
Jalapeño
1 (Cored, seeded, and finely diced)
Kosher Salt
1 teaspoon (Or to taste)
Black Pepper
(Freshly ground (to taste))
Low Sodium Chicken Broth
3 1/2 cups (N/A)
Yukon Gold Potato
1 large (8-9 oz) (Peeled and cut into 1/2 inch pieces)
Fresh Thyme
1 1/2 teaspoons (Chopped)
Heavy Cream
2 tablespoons (N/A)
Instructions
1
Start by cutting the kernels off the fresh corn cobs and set aside. Keep two of the cobs for flavoring the broth.
2
Separate the scallions into two piles: the dark green tops and the white/light green bottoms. Chop each group and set them aside for later use.
3
In a large 3-4 quart saucepan, cook the bacon over medium heat until it becomes crispy and golden brown, approximately 5 minutes. Use a slotted spoon to transfer the cooked bacon onto a plate lined with paper towels to drain any excess fat.
4
Carefully pour off all but about 1 tablespoon of bacon fat from the saucepan, ensuring to leave enough for sautéing the vegetables.
5
Return the saucepan to medium heat and add the unsalted butter. Once melted, toss in the chopped white and light green parts of the scallions along with the finely diced jalapeño, kosher salt, and a few grinds of freshly ground black pepper. Sauté the mixture, stirring frequently, until the scallions are soft and fragrant, about 3 minutes.
6
Pour in the low sodium chicken broth, add the reserved corn kernels, the two corn cobs, the chopped Yukon Gold potato, and the fresh thyme. Bring the mixture to a boil over medium-high heat.
7
Once boiling, reduce the heat to medium-low and allow the chowder to simmer until the potatoes are thoroughly tender, about 15 minutes.
8
After cooking, remove and discard the two corn cobs. Use a ladle to transfer 1 cup of the chowder mixture (including some broth and vegetables) to a blender. Puree until smooth and creamy, then return the puree to the pot.
9
Stir in the heavy cream and fold in all but 1/3 cup of the cooked scallion mixture. Mix well to combine the flavors.
10
Taste and adjust the seasoning with additional salt and freshly ground black pepper if necessary.
11
Serve the chowder hot, garnished with the reserved crispy bacon and remaining scallions, offering a touch of color and crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main name of this recipe?
The recipe is called Creamy Summer Corn Chowder with Scallions, Crispy Bacon, and Yukon Gold Potatoes.
How many ears of fresh corn are required?
You will need 5 ears of fresh corn for this recipe.
What type of potatoes should be used?
The recipe specifically calls for one large Yukon Gold potato, weighing about 8-9 ounces.
How many slices of bacon are needed?
The recipe uses 3 slices of bacon, cut into 1/2 inch pieces.
What is the purpose of keeping the corn cobs?
Two of the corn cobs are kept and simmered in the broth to add extra flavor to the chowder.
How should the scallions be prepared?
The scallions should be sliced and separated into two piles: the dark green tops and the white/light green bottoms.
What size saucepan is recommended?
A large 3-4 quart saucepan is recommended for cooking this chowder.
How long should the bacon be cooked?
The bacon should be cooked over medium heat for approximately 5 minutes until it is crispy and golden brown.
How much bacon fat should be left in the pan?
You should leave about 1 tablespoon of bacon fat in the saucepan for sautéing the vegetables.
What ingredients are sautéed with the scallion bottoms?
The white and light green parts of the scallions are sautéed with finely diced jalapeño, unsalted butter, kosher salt, and black pepper.
How do I prepare the jalapeño?
The jalapeño should be cored, seeded, and finely diced before being added to the pot.
How long do the potatoes need to simmer?
The potatoes should simmer in the broth for about 15 minutes until they are thoroughly tender.
When should the corn cobs be removed?
The corn cobs should be removed and discarded after the simmering process is complete and the potatoes are tender.
How is the chowder made creamy without using lots of cream?
The recipe achieves creaminess by pureeing 1 cup of the cooked chowder mixture in a blender and returning it to the pot.
How much heavy cream is added to the recipe?
Only 2 tablespoons of heavy cream are stirred into the chowder at the end.
What fresh herb is used for seasoning?
The recipe uses 1 1/2 teaspoons of chopped fresh thyme.
How much chicken broth is used?
The recipe calls for 3 1/2 cups of low sodium chicken broth.
What is the recommended garnish for this soup?
The chowder should be garnished with the reserved crispy bacon and the remaining scallion tops.
Is this recipe suitable for vegetarians?
While it contains bacon and chicken broth, it can be adapted for vegetarians by omitting the bacon and using vegetable broth.
What is the texture of the finished chowder?
The chowder features a blend of textures, with a creamy base from pureed corn and broth combined with whole corn kernels and potato chunks.
How many scallions are typically in 7 ounces?
The recipe suggests that 7 ounces is approximately 20 scallions.
Should the Yukon Gold potato be peeled?
Yes, the recipe instructions state the potato should be peeled and cut into 1/2 inch pieces.
What type of butter is recommended?
One tablespoon of unsalted butter is recommended.
What heat setting should be used for simmering?
After reaching a boil, the heat should be reduced to medium-low for simmering.
How much salt is recommended?
The recipe calls for 1 teaspoon of kosher salt, or more to taste.
Can I adjust the spice level?
Yes, by removing the seeds and core of the jalapeño as instructed, the heat is mild, but you can adjust based on personal preference.
Is this dish served hot or cold?
This chowder is intended to be served hot.
What are the primary tags for this recipe?
Key tags include chowder, summer recipes, corn, bacon, comfort food, and soup.
What is the total count of ingredients listed?
There are 11 ingredients used in this recipe.
How do I prepare the corn before cooking?
The corn should be husked with the silk removed, and then the kernels should be cut off the cobs.