Harvest Corn Chowder with Bacon
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Use fresh ears of corn—the tiny kernels are unbelievably sweet and tender.
Hands-on: 20 minutesTotal: 50 minutes
- ½ lb. bacon
- 2 large sweet onions, peeled and finely chopped
- 2 large Idaho potatoes, peeled and chopped
- 1 small jalapeño pepper, seeded and chopped
- 3 Tbsp. cornstarch
- 4 cups low-salt gluten-free chicken broth
- 3 cups fresh corn removed from cob
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp. salt
- ½ tsp. ground white pepper
- ¼ tsp. ground nutmeg
- Fry bacon in a large skillet over medium-high heat and drain on paper towels; when cool, crumble and set aside, reserving grease in pan.
- Sauté the onions, potatoes, and pepper in the bacon grease for 10 minutes, stirring often. Mix cornstarch with ¼ cup water and stir until smooth. Add the cornstarch mixture to the sautéed vegetables and, stirring constantly, ladle in the chicken broth. Bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes.
- Stir in corn, milk, cream, salt, pepper, and nutmeg. Do not boil after adding the cream. Serve hot, sprinkling the top with the crumbled bacon.