Summer Corn Chowder
User Reviews
4.9
174 reviews
Excellent
Summer Corn Chowder
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A simple summer corn chowder made with sweet, fresh, summer corn.
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Ingredients
- 5 5 strips Bacon cut into small pieces
- 3 3 Tablespoons unsalted butter
- 1 1 medium yellow onion chopped (about 1 ¼ cup)
- ½ ½ red pepper diced
- 1 1 large poblano pepper seeds removed, finely chopped
- ¼ ¼ cup all-purpose flour
- 3 3 large garlic cloves minced
- 4 4 cups reduced sodium chicken broth
- 1 1 cup water
- 2 2 cups half and half
- ½ ½ teaspoon smoked paprika
- 1 1 teaspoon salt
- ¾ ¾ teaspoon pepper
- 1 ¼ 1 ¼ lb red potatoes¹ diced smaller than 1 inch
- 7-8 7-8 ears fresh sweet corn, cut off the cob (about 5 cups of corn)
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Instructions
- Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until bacon is crispy and browned. Remove bacon from pot and reserve for later. Do not drain bacon grease.
- Add butter to pot and allow it to melt.
- Add onion, poblano pepper and red pepper, cook until softened (3-5 minutes).
- Add the garlic and stir until fragrant (about 30 seconds)
- Sprinkle your flour over the vegetables and stir until it is smooth and no clumps remain. Stir or whisk flour until smooth.
- Stir in chicken broth, water, half and half, and spices (smoked paprika, salt, and pepper).
- Add the potatoes and corn, bring mixture to a boil and boil (stirring occasionally) until potatoes are tender when pierced with a fork.
- Once potatoes are cooked through, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Alternatively you may use an immersion blender and blend the soup until desired consistency is reached (do not puree the whole soup, you'll lose that great hearty texture!).
- Return the pureed mixture back to the soup and stir well. Stir in reserved bacon.
- Allow soup to simmer for 15 minutes (stirring occasionally) before serving.
- Serve, topped with green onions, bacon, and additional smoked paprika, if desired. Serve with a side of crusty bread!
Notes
- ¹I do not peel my potatoes. Instead of Red potatoes, Yukon Gold or Russet also work.
Nutrition Information
Show Details
Serving
1serving
Calories
362kcal
(18%)
Carbohydrates
29g
(10%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
611mg
(25%)
Potassium
825mg
(24%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
973IU
(19%)
Vitamin C
45mg
(50%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 611mg | 25% |
| Potassium | 825mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 45mg | 50% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
174 reviews
Excellent
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