Corn Chowder

Sweet corn, salty bacon, creamy broth. A perfect summer soup.

Corn Chowder

  • 2 ears of corn, cooked and kernals cut off (I wish I had a real measurement for you, though you can use as much corn as you like or as little. I just happened to have two ears left over after dinner a couple nights back and saved it for this soup.)
  • 1 baking potato, peeled and cubed (I like small cubes because they cook faster)
  • 1 medium onion, chopped
  • 2 slices of bacon, sliced crossways into thin strips (I’m especially fond of Bluescreek Farm peppered bacon)
  • 16 ounces chicken broth
  • 1/2 cup milk
  • 1 heaped T sour cream
  • Shredded cheddar, optional

Put the bacon and onion over medium heat and cook until the onion is soft and the bacon has rendered some fat. Add the potatoes, broth, and corn. Simmer until the potatoes are just tender. Turn the heat off and stir in the milk and sour cream. Serve topped with cheddar if you like.


One response to “Corn Chowder

  1. We have been eating Bluescreek all week – with eggs for breakfast, on a sammy with avacado at lunch, with squash as a dinner side… I’m not sure whether we should thank you, or not, for the recommendation! It may be deliciously, and dangerously, addictive 🙂

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