Summer Corn Chowder
Prep Time:
Cook Time:
Serves: 4
Ingredients
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Tip: bacon is much easier to dice if partially frozen
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3 scallions
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2 slices bacon, diced
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1 tablespoon vegetable oil
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1 jalapeño, seeded & finely chopped (approx. 1 ½ tablespoons)
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1 teaspoon kosher salt
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freshly ground black pepper
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3 ½ cups low sodium chicken broth
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2 cans (15 ounces each) organic Green Valley Whole Kernel Corn, rinsed and drained
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1 large red potato, cut into ½” dice (approx. 1 cup)
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½ teaspoon dried thyme
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¼ cup heavy cream
Steps
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Trim and thinly slice the scallions, reserving some of the dark green parts for the garnish.
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Cook the bacon in a medium saucepan over medium heat until browned and crisp, about 5 minutes.
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With a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the rendered bacon fat in the pan.
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Add the oil, scallions, jalapeño, salt, and a few pinches of black pepper.
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Cook, stirring, until the scallions are very soft, about 3–4 minutes.
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Add the chicken broth, corn, potatoes, and thyme and bring to a boil over medium-high heat.
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Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min.
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Transfer 1 cup of the mixture to a blender and puree until smooth. Return the puree to the pot and stir in the cream.
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Reduce the heat to low and simmer, stirring occasionally, for a couple of minutes to blend the flavors.
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Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallion greens.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.