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Quick Corn Chowder with Bacon

From

June/July 2008

Quick Corn Chowder with Bacon

Homemade corn chowder recipes often turn out bland, with little to no corn flavor. We wanted a rich, creamy corn chowder recipe that didn’t take all day to prepare. We found that either frozen or fresh corn works in this recipe. When using fresh corn, we needed about a dozen medium ears. We used a chef’s knife to cut the kernels off the husked and silked ears. We pureed half the corn with chicken broth to infuse the chowder with a deep corn flavor. For even more depth of flavor in our corn chowder recipe, we cooked the onions and potatoes in the rendered bacon fat.

Serves 4

Frozen corn can be quickly defrosted in a bowl in the microwave. If using fresh corn, you’ll need about 1 dozen medium ears; use a chef’s knife to cut the kernels off the husked and silked ears.

Ingredients

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