Corn and Bacon Chowder √
Note: Bacon lends a smoky note to this quick and easy chowder. From Meredith Deeds.
• 1 tsp. olive oil
• 3 slices bacon, chopped
• 1 large onion, minced
• 3 tbsp. flour
• 4 c. fresh corn kernels, scraped from the cob (about 4 ears)
• 5 c. low-sodium chicken or vegetable broth, divided
• 2 medium russet potatoes, peeled and cut into small dice
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 medium tomatoes, seeded and diced
• 1/4 c. heavy whipping cream
• Finely chopped chives for garnish
Heat the oil in a large pot over medium heat. Add the bacon and cook, stirring, until it begins to brown, about 5 minutes. Add the onion and continue to cook until softened, about 6 minutes. Sprinkle in the flour and cook, stirring for 2 minutes.
Purée 1 cup of corn with 1 cup stock in a blender. Pour the mixture into the pan and add the stock along with the potatoes, salt and pepper. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are just tender. Stir in the corn, tomatoes and cream and cook for another 5 minutes. Ladle the chowder into bowls, garnish with chives, and serve hot.