Yield: Yields about 5-1/2 cups.
Servings: 6 as a first course
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.
Use any extra bacon to make a fresh BLT Salad.
This has good flavor and is an easy weeknight recipe. Here are a few things that I did to make it (in my opinion) ever better. After the kernels are cut off the cob use a spoon to scrape all the corn milk and solids off the cob; this almost doubles the amount of corn you get off each cob. I tripled the amount of potatoes. Just one potato just didn't seem to add enough creaminess and body to the chowder. I also cut back the chicken broth to 3 cups and made up the difference by adding a half cup of half-n-half. This makes a great summertime meal when served with a BLT!
A neighbor “dropped” off a bag of fresh corn from the farm, and this was the perfect recipe. We grilled the corn in the husks, first, also put the bacon in the grill, too. Much less clean up! I know it adds flavor, but cooking anything in bacon fat is just not good. I also cut the salt in half, knowing the bacon would compensate.
We were happy with the chowder, it was such a nice summer meal with a green salad.
I've been making this soup for years. It's one of my families favorite corn soup recipes as it's not laden with milk or cream. The fresh corn flavor really shines through. A good crusty bread and a salad is all you need for a delicious meal.
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