Corn and Potato Chowder
Fresh corn cut off the cob is featured in this chunky chowder made with hearty pieces of potato, carrot, and celery and accented with the smoky flavor of bacon. For a cheesy soup, whisk 1 cup shredded Monterey jack or Cheddar into the hot soup before serving.
Hands-on: 30 minutesTotal: 1 hour 15 minutes
- 6 slices bacon, diced
- 1 small onion, peeled and diced
- 1 medium carrot, peeled and diced
- 1 stalk celery, sliced
- 4 ears corn, kernels cut from cob
- 1 large potato, peeled and diced
- 32 oz. low-salt chicken broth
- 1 Tbsp. cornstarch
- ¼ cup cold water
- 2 cups 2% milk
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- Over medium-high heat, sauté the bacon in a large soup pot until crisp. Remove bacon, drain on paper towels, and set aside. Add onions, carrots, and celery. Sauté until vegetables are tender.
- Add the corn kernels and sauté 5 minutes. Add potatoes and chicken broth and bring to a boil.
- Simmer 45 minutes, until potatoes are cooked.
- Dissolve cornstarch in ¼ cup cold water. Add milk to soup pot and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until thickened. Remove from heat.
- Season with salt and pepper and top with bacon.