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Corn Chowder

  • 9 ears of fresh sweet corn (3 boiled, 6 sauteed)
  • 32oz Swanson chicken broth 3 cups of water used to boil corn)
  • 5 strips Nueske’s bacon, sliced in ¼” strips
  • 1 onion, chopped
  • salt and pepper to taste
  • 1 lb red potatoes, scrubbed and cut into ½” pieces
  • 1 cup heavy cream
  • 6 scallions, thinly sliced

In a large stock pot, bring approximately 6 cups of water to boil. This should be enough to cover 3 ears of corn. Once water has reached boiling point, simmer 3 ears of corn for 10 minutes.

Remove corn and reserve 3 cups of corn water in a separate bowl. Cut cooked corn cobs in half and cut the kernels off the cob (reserve cobs). Place cooked corn kernels in a blender with chicken broth and puree for about 3 minutes.

Cut 6 remaining ears of raw corn in half and cut the kernels from the cob (reserve cobs). Rinse stock pot and cook bacon over medium heat until crisp. Using a slotted spoon transfer bacon to paper towel to drain. In bacon grease, sauté onion, raw corn, and salt and pepper until corn is slightly browned.

Add blended corn, 3 cups of the reserved corn water, and reserved corn cobs. Bring to a boil and reduce consistency of liquid until a thick broth but not a stew consistency.

Add red potatoes and cook until potatoes are tender and liquid is reduced to stew consistency.

Discard corn cobs and add heavy cream and scallions.

Ideally serve with corn bread!

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