This Summer Corn Chowder with fresh corn is so good!! It tastes fresh and a little sweet, creamy and dreamy!! A taste of the 70’s, let’s bring back this retro recipe!!
Ingredients and Variations
Ingredients: yellow onions, bacon, red potatoes, garlic, fresh sweet corn, half and half, chicken broth, heavy cream, corn starch, Old Bay seasoning, onion powder, fresh chives, butter, salt and pepper.
Variations: Use any onion and potatoes you have or prefer, frozen or canned corn can be used but it won’t be the same! Whole milk can be used in place of half and half. Add any seasonings you prefer and leave out the ones you don’t like.
Ingredients
2 2 onions, chopped
6 slices 6 bacon, chopped
1 lb 1 potatoes, peeled and diced 1/2 inch cubes
4 cups 4 chicken broth or water and bouillon (just enough to cover potatoes)
6 ears 6 fresh corn
4 cups 4 half and half, divided
1 cup 1 heavy cream
2 tbsp 2 butter
2 tbsp 2 fresh chives, chopped
1 tsp 1 Old Bay seasoning
1 tbsp 1 onion powder
1 tsp 1 Kosher salt
1/2 tsp 1/2 pepper
2 tbsp 2 cornstarch
Directions
- In a large pot, heat on medium heat and add chopped bacon, cook till crispy and remove from pot.
- In the pot with the bacon grease, cook onions and garlic until soft on a medium heat, add in potatoes and broth. Cook until potatoes are fork tender, then add corn and 3 cups of half and half, cook for 10 minutes and add bacon and seasonings.
- Make a slurry with 1 cup half and half and cornstarch, whisk well and add to soup. Cook until slightly thickened and add heavy cream, butter and chives.
- Serve with a sprinkle of your favorite cheese on top if you desire and extra chives.
- Enjoy!!
