Summer Corn Chowder With Scallions, Bacon & Potatoes

Summer Corn Chowder with Scallions, Bacon & Potatoes is a delightful and comforting soup that celebrates the flavors of fresh corn.

This corn chowder begins by husking the corn and cutting off the kernels. The white and light green parts of the scallions are thinly sliced, while the dark green parts are set aside for later. The kernels are combined with the scallions, bacon, and jalapeño, infusing the soup with a savory and slightly spicy flavor.

Bacon plays a crucial role in this recipe, adding smokiness and depth of flavor. It is cooked until crispy, and its rendered fat is used along with butter to sauté the scallions and jalapeño. This aromatic base creates a fragrant foundation for the chowder.

To enhance the soup’s richness and creaminess, a combination of chicken broth, diced potatoes, and fresh thyme is added to the pot. The reserved corn cobs are also added to infuse the broth with their sweet essence. As the potatoes cook, they become tender, absorbing the flavors of the broth.

To achieve a creamy and velvety texture, a portion of the cooked vegetables and broth is blended until smooth. This puree is then returned to the pot, along with a splash of heavy cream and the remaining scallion greens. The soup is simmered briefly to marry the flavors and wilt the scallions.

Finally, the summer corn chowder is seasoned with salt and pepper to taste and garnished with crispy bacon and reserved scallions. The result is a comforting and satisfying soup that showcases the natural sweetness and freshness of summer corn, complemented by the smoky bacon and aromatic scallions.

Whether enjoyed as a light meal or a starter, this summer corn chowder is sure to impress with its vibrant flavors and hearty appeal.

YIELDS: about 5 1/2 cups

SERVES: 6

INGREDIENTS:

• 5 ears fresh corn
• 7 oz. scallions (about 20 medium)
• 3 slices bacon, cut into 1/2-inch pieces
• 1 Tbs. unsalted butter
• 1 jalapeño, cored, seeded, and finely diced
• Kosher salt
• Freshly ground black pepper
• 3 1/2 cups lower-salt chicken broth
• 1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into 1/2-inch dice (about 1 1/2 cups)
• 1 1/2 tsp. chopped fresh thyme
• 2 Tbs. heavy cream

INSTRUCTIONS:

1. Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark green parts separate from the white and light green parts.
2. Cook the bacon in a 3- or 4-quart saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the white and light green scallions and the jalapeño, 1 tsp. salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 minutes.
3. Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 minutes. Discard the corn cobs.
4. Transfer 1 cup of the broth and vegetables to a blender and purée. Return the purée to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions.

NUTRITIONAL INFORMATION:

PER SERVING

• 180 CALORIES | 8G PROTEIN | 25G CARB | 7G TOTAL FAT | 3G SAT FAT |
  2.5G MONO FAT | 1G POLY FAT | 15MG CHOL | 320MG SODIUM | 3G FIBER

NOTE:

• This quick, satisfying soup uses the cobs to infuse even more corn flavor into the broth.