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Corn Chowder

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corn chowder

Corn Chowder

Stephanie Gallagher

Corn Chowder

I love making corn chowder (click for larger image) with fresh corn. But even when fresh corn isn't in season, I make this corn chowder recipe with frozen corn, and it is just as good. A spinach salad or Mexican salad is the perfect accompaniment to this corn chowder recipe.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

  • 6 ears fresh corn or 4 cups frozen corn
  • 4 slices bacon
  • 1-3 Tbsp. canola oil
  • 1 medium yellow onion, diced
  • 1 medium red pepper, diced
  • 1 medium green pepper, diced
  • 2 cloves garlic, minced
  • 2 quarts low-sodium vegetable broth
  • 2 large Russet potatoes, peeled and diced
  • 1/4 tsp. crushed red pepper flakes (optional)
  • kosher salt and freshly-ground black pepper, to taste

Preparation:

  1. If using fresh corn, shuck corn, remove silks, and cut off kernels by breaking ears in half and slicing kernels off with a knife.

  2. Heat a 5-quart dutch oven or heavy saucepan over medium-high heat. Add bacon. Fry until crisp.

  3. Remove bacon to a paper-towel lined plate. Set aside.

  4. Reduce heat to medium. If there isn't enough bacon fat left in the pot, add enough oil to make approximately 3 tablespoons of fat in the pot.

  5. Add onions, red peppers, green peppers and garlic to the pot. Saute vegetables 2-3 minutes. Add corn. Stir and saute until glistening, about 3 minutes.

  6. Add remaining ingredients. Bring to a boil, uncovered, and let potatoes cook until tender when pierced with a fork.

  7. Use an immersion blender to puree soup, or transfer soup in batches to a blender, and puree until mostly smooth. Leave some chunks and pieces of corn.

  8. Taste, and adjust seasonings. Crumble bacon over corn chowder just before serving.

Corn Chowder Recipes

Corn Chowder
Corn Chowder with Sausage
Corn Chowder Recipe with Bacon
Zucchini Corn Chowder

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