Summer Corn Chowder

Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 4 slices bacon, diced

  • 3 scallions, chopped (1 Tablespoon reserved for garnish)

  • 1 Tablespoon vegetable oil

  • 1 jalapeño, seeded & finely chopped

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 4 cups low-sodium chicken broth

  • 2 cans (15 ounces each) Green Valley Organic Whole Kernel Corn, drained

  • 1 large red potato, diced

  • ½ teaspoon dried thyme

  • ¼ cup heavy cream

Featuring...

Whole Kernel Corn

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Whole Kernel Corn

Steps

  1. Cook bacon in a pot over medium heat until browned and crisp, about 5 minutes.With a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.

  2. Add oil, scallions, jalapeño, salt and pepper. Cook 3 minutes.

  3. Add broth, corn, potatoes, and thyme. Stir and bring to a boil over medium-high heat. Reduce heat to low and simmer 15 minutes.

  4. Transfer 1 cup of the mixture to a blender and puree until smooth. Return the puree to the pot and stir in cream.

  5. Serve topped with the bacon and reserved scallion greens.


Final Step

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