Fresh Summer Corn Chowder
Author: Adapted by Mary Lovstad
Recipe type: Soup
Cuisine: American
Serves: 6 servings
- 2 to 3 slices of bacon
- 1 cup finely chopped sweet onion
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup to 1 can of low-sodium chicken broth
- 1 cup water
- 2 cups red potatoes diced in small cubes -- rinse well to remove extra starch
- 4 to 6 ears of fresh uncooked sweet corn - cleaned and cut from the cob
- ½ cup to 1 can of evaporated milk
- Brown bacon in a large soup pot
- Remove when crisp -- reserve for topping
- Drain pan -- wipe out and return 2 TBSP of bacon fat or preferred fat to brown onions
- Saute onions until translucent.
- Add flour & butter or preferred fat -- stir and cook for about a minute -- don't brown.
- Add broth, water, and potatoes - simmer until potatoes are fork done -- 10 to 15 minutes -- don't over cook.
- Add corn and simmer for 10 minutes.
- Remove from heat and add milk
- Salt and pepper to taste
- You can add some of the crumbled bacon to the soup or just add it to the top of each bowl.
- ***Note: If you start with the lowest amount of liquids you can add additional to obtain your desired thickness.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/fresh-summer-corn-chowder/
3.5.3208