Quick Corn Chowder with Bacon
From Cook's Country
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.
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.
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