This easy take on a classic soup is one of summer’s greatest pleasures.
Try it once, and you’ll be hooked for life.
The recipe is adapted from one by Mitchell Davis inKitchen Senseand is full of flavor.
October Creative
What’s the Best Corn for Corn Chowder?
Fresh sweet corn on the cob is the ideal corn to use here.
Can You Make Corn Chowder With Frozen Corn?
Elise Bauer
You’re essentially making a corn broth.
To make it vegan, omit the bacon.
For a richer soup, use canned coconut milk for part of the non-dairy milk.
Or, before serving the chowder, mash it with a potato masher to give it a thick-but-chunky texture.
You could also pulse it with an immersion blender.
For a smoother texture, puree about a third of the chowder in a bender or food processor.
For something more substantial, grill a few chicken breasts, or try ourBay Shrimp and Avocado Salad.
To remedy that, consider pureeing the thawed soup.
Adapted from recipe by Mitchell Davis inKitchen Sense.
Heat on medium heat until the bacon renders its fat, 3-4 minutes.
Add the milk and the bay leaf.
Bring to a boil and reduce heat to a bare simmer.
Cover the pot and cook for 20 minutes.
After 20 minutes, add the potatoes, salt, and thyme to the pot.
Discard the cobs, the bacon strip, and the bay leaf.
Add the corn kernels and black pepper.
Add more salt and pepper to taste.
Did you enjoy this recipe?
Let us know with a rating and review!
