Recipe: Summer Corn Chowder with Bacon
This tasty soup makes use of fresh summer ingredients
Ingredients
Corn Chowder
- 6 sli bacon, chopped
- 6 C fresh corn kernels
- 1 1/2 C fresh fennel bulb, chopped
- 1 C yellow zucchini, chopped
- 1 C russet potatoes, peeled, chopped into 1/2-inch cubes
- 3 C low-salt chicken broth
- 1/2 C whipping cream
- 1/4 tsp cayenne pepper
- 2 tbsp fresh chives, chopped
Makes: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Pair with:
Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain.
Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes.
Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne.
Bring chowder to simmer, thinning with more broth if too thick.
Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
This recipe is by Hannah Levitz, from Bon Appétit, June 2004.
Photo: whitneyinchicago on flickr
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