Summer Corn Chowder with Scallions Bacon Potatoes
Capture the essence of summer with this hearty yet vibrant Summer Corn Chowder with Scallions, Bacon, and Potatoes. Bursting with the sweetness of fresh corn, smoky crispy bacon, and creamy bites of tender russet potatoes, this chowder is elevated with subtle notes of garlic, paprika, and the zesty freshness of scallions. A touch of heavy cream creates a velvety texture, while a roux made with bacon drippings deepens the flavor. Perfect for using seasonal produce, this recipe includes a clever trick of extracting “corn milk” from the cobs for an extra layer of sweetness. Garnished with fresh parsley and reserved bacon, this comforting bowl is an ideal way to transition from warm summer evenings into cozier days. Whether as a main course or a side dish, it’s a crowd-pleaser made for savoring every last spoonful.
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Recipe Information
Ingredients
- 6 ears fresh sweet corn (on the cob)
- 6 slices bacon
- 3 large russet potatoes
- 6 stalks scallions
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley
- 2 cups water
Instructions
Cut the corn kernels off the cobs and set aside. Use the back of a knife to scrape the cobs and extract the 'corn milk' for added flavor. Reserve the cobs.
Chop the bacon into small pieces and cook in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
Dice the potatoes into bite-sized pieces and set aside. Finely slice the scallions, separating the white and green parts.
In the same pot with the bacon fat, add the white parts of the scallions, diced onion, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the butter to the pot and sprinkle in the flour. Stir and cook for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and water, ensuring there are no lumps. Add the corn cobs (for flavor), diced potatoes, and salt, pepper, and paprika. Bring to a boil, then reduce to a simmer.
Cook for 15-20 minutes, or until the potatoes are tender. Remove and discard the corn cobs from the pot.
Add the reserved corn kernels and their 'corn milk' to the soup. Let simmer for another 5-7 minutes until the corn is tender.
Stir in the heavy cream, half of the cooked bacon, and optionally adjust seasoning with more salt and pepper.
Garnish each bowl of chowder with the green parts of the scallions, remaining bacon, and fresh parsley. Serve warm.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 47.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2803 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
