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Summer Corn Chowder with Scallions, Bacon & Potatoes

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Serves 6 as a first course

Yields about 5-1/2 cups.

When you've got fresh corn coming out of your ears, use them in this quick, satisfying soup, which uses the cobs to infuse even more corn flavor into the broth.

  • 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
  • 1 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • 3-1/2 cups low-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

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.

Cook the bacon in a 3- or 4-qt. 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, salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 min.

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 min. Discard the corn cobs.

Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree 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.

Serving Suggestions

Use any extra bacon to make a fresh BLT Salad.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 180; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 3; Protein (g): protein g 8; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 25; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 320; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 3;

Photo: Scott Phillips

Excellent. Love this. I freeze several batches of sweet white corn late in the summer to have on hand so that I can make this in the winter. I follow the recipe and the results are fabulous.

I used red potatoes and 1/4 cup of cream and it was excellent.

I've made this several times and we love it. My husband is not much into soups nor veggies but with this he can't get enough. We make enough to stock the freezer and have a taste of sunny weather when it gets colder. We can't wait for the corn season to come this year so we can make more!

My husband and I loved it. It's just the way corn chowder is supposed to taste. If you prefer, omit the jalapeno pepper or add pepper flakes for more zip -- that way you can spice it up yourself if it isn't spicy enough. The addition of bacon and scallions on top was perfect. I will make this over and over during the corn season!

This soup couldn't be quicker or easier to make. It's not the most spectacular corn chowder I've made, but I'm not sure why people are adding cheese and more bacon; hello, it's a vegetable soup and presumably good for you. Since I hadn't shopped with this recipe in mind, I had to sub a Vidalia onion for half of the scallion whites, and was one ear of corn short, but it was still good. My only additions were the juice from a quarter of a lime, and a dollop of sour cream in each bowl for garnish. And, as I often do, I used an immersion blender instead of the mess of transferring to a blender or processor bowl.

I have made this Corn Chowder a few times this summer. It really shows off the wonderful corn we have this year. Everyone loves it! It is easy, and I like the idea that it is relatively "light" but no one knows it. It's a keeper!

I made this for a weeknight dinner during corn season. It was good but not spectacular. However, a great recipe for all my garden scallions. I may make it again with a few suggestions of other reviewer - squeeze of lime and maybe some shredded cheese. Definitely needs more than 3 slices of bacon too. I added a dollop of sour cream on top. I did think it was fairly easy to make.

I've been wanting to make this for a long time and with corn season upon us, I decided to go for it. What a disappointment. It was BORING! And thin and not much corn (or any other) flavor. Not sure how I would fix it - maybe start with a different recipe. It was not creamy, although I added more cream, pureed more than a cup of the soup (as other reviewers suggested) AND made a flour/butter roux to thicken it. It wasn't very corny, not very oniony, even with 20 scallions. We even added crabmeat & some roasted red pepper and it didn't redeem this. Maybe I'm jaded because we just had some awesome corn chowder at a restaurant in Atlanta, but I think this is just a weak recipe. Unusual for Fine Cooking. Don't waste your time - it's not as easy as people make it out to be, and the results aren't worth the effort.

this was easy and a big hit-no leftovers. We had left over cooked corn from the night before so I removed it from the cob, put in the two cobs as required with the broth and other ingredients and only added the previously cooked corn for the last 5 minutes or so. I also doubled the amount of bacon and blended 2 cups of the veggie/broth mixture.

I made the summer corn chowder for mr family and served it with a nice crusty bread and a nice tossed salad. It was a big hit with everyone including my 13 year old son!! I will definitely be making this new favorite again!!

This recipe was a very delicious and easy weeknight meal. I added a touch of lime juice before serving for acidity.

Will be making this tonight but have a question. The photo looks like the chowder contains chopped red pepper or pimento as well as the bacon. I did not see a reference to peppers in the ingredients list & am wondering if it has been left out by mistake, or am I seeing things?? Thank you

Right up there-some of the best corn chowder we've ever had.Followed the recipe-how novel! Jalapeno and thyme brought out the flavor of the corn.

Absolutely delicious. It was creamy and chunky at the same time. So fresh, and so easy to make. Yum!

DELICIOUS! OK, so I made a couple of changes but yum yum yum. I used fresh bi-color corn from my local stand, a can of diced new potatoes, chipotle Tabasco, 2 small diced onions and added some garlic. Green onions were used as a garnish along with a small amount of shredded cheese. I also used my immersion blender so I probably blended more than a cup. This recipe is a keeper!

Sweet and creamy, with crunchy corn kernels--an engaging blend of flavors and textures. The "bicolor" corn I used was sweet but tough, and the soup seemed greasy. The onion flavor intensifies after a day or two in the fridge.

This is delicious! I've made it several times. I puree 2 cups to give it a more creamy consistency. I even added a few roasted red peppers, chopped small, at the end. Very good!

Nice easy soup with interesting flavor. I had some frozen corn leftover from the summer in my freezer and it was a great way to use it up. I did add some extra liquid, some hot sauce, and also pureed it lightly for some depth. By soup standards it is quick and easy to make. It's very easy to modify it to your liking.

I added a half cup cream, and make extra potato to blend. I like the recipe very much the crunch of the fresh corn and the full summery flavor were wonderful. Lunch for the girls was well received.

This should have been so good with all of the tasty ingredients but it needed a lot of extra help. It had no depth to it, even with all of the layering of flavors. I added some hot sauce, a touch of vinegar and a little cheese and that helped but it was still just kind of boring. I also pureed 1/2 of the soup because one cup left it to chunky for me. I also would recommend cooking more than 3 pieces of bacon-especially if you are serving it to 6 people.

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