Summer Corn Chowder

Prep Time:

Cook Time:

Serves: 4


  • Tip: bacon is much easier to dice if partially frozen

  • 3 scallions

  • 2 slices bacon, diced

  • 1 tablespoon vegetable oil

  • 1 jalapeño, seeded & finely chopped (approx. 1 ½ tablespoons)

  • 1 teaspoon kosher salt

  • freshly ground black pepper

  • 3 ½ cups low sodium chicken broth

  • 2 cans (15 ounces each) organic Green Valley Whole Kernel Corn, rinsed and drained

  • 1 large red potato, cut into ½” dice (approx. 1 cup)

  • ½ teaspoon dried thyme

  • ¼ cup heavy cream


  1. Trim and thinly slice the scallions, reserving some of the dark green parts for the garnish.

  2. Cook the bacon in a medium saucepan over medium heat until browned and crisp, about 5 minutes.

  3. With a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the rendered bacon fat in the pan.

  4. Add the oil, scallions, jalapeño, salt, and a few pinches of black pepper.

  5. Cook, stirring, until the scallions are very soft, about 3–4 minutes.

  6. Add the chicken broth, corn, potatoes, and thyme and bring to a boil over medium-high heat.

  7. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min.

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

  9. Reduce the heat to low and simmer, stirring occasionally, for a couple of minutes to blend the flavors.

  10. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallion greens.

Final Step

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