Summer Corn Chowder
Servings: 8
Ingredients:
- 4 Strips of Bacon
- 2 large (or 3 Medium) Yukon Potatoes, peeled and small-diced
- 1 Bunch Green Onions, greens & whites separated
- 1 tsp Kosher Salt
- *6 Corn Cobs, corn sliced off cob
- 3 Cups Chicken Broth
- 2 TBSP Bistro Blend
- 1 ½ Cups Milk
- 2 TBSP Cornstarch
Notes* Instead of Corn Cobs, you may use about 4 cups of frozen corn (defrosted). To cut away corn from cob, place a small upside down bowl inside a larger bowl and place the corn cobs on top of the small bowl. That way the sliced corn slides down the smaller bowl into the larger bowl. Reserve two 2-3 cobs of corn for simmering.
Instructions
Step 1:
In a soup pot over medium-high heat, brown bacon until crisp and fat is rendered. Remove and set aside.
Step 2:
Drain bacon grease until there is about 2 TBSP left in pot. Lower heat and add white and light green parts of diced Green Onions, potatoes and kosher salt. Sauté for 2-3 minutes.
Step 3:
Add chicken stock, corn and two reserved cobs and bring to a boil for 1-2 minutes.
Step 4:
Lower heat, cover and simmer for 10-15 minutes or until potatoes are tender.
Step 5:
Remove lid and season with 2 TBSP of Bistro Blend Seasoning.
Step 6:
In a small bowl, add milk and 2 TBSP Corn Starch and stir vigorously, to make a slurry
Step 7:
Add slurry back to soup and stir throughout. Continue to simmer until soup thickens.
Step 8:
Remove corn cobs with tongs.
Step 9:
Garnish with bacon and remaining green parts of Green Onions.