Fresh Corn Chowder

Kitchen Tested
  • Yield 6 servings

A summer soup with crispy bacon and onion.

Fresh Corn Chowder with Feta and Roasted Tomatoes
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

3 ounces bacon, diced
1 shallot, diced
1 small onion, chopped
2 Yukon Gold potatoes, peeled and chopped
Fresh sweet corn cut from 4 ears (about 3 cups)
2 tablespoons flour
6 cups 2 percent reduced-fat milk
2 ounces feta cheese
1/2 teaspoon salt
Freshly ground black pepper
1 cup roasted tomatoes

Instructions

  1. Place bacon, shallot and onion in a large saucepan or Dutch oven. Cook over medium heat 10 minutes or until bacon is crispy. Add potatoes and corn; stir. Add flour and stir well. Cook 5 minutes. Add milk. Turn heat to low and simmer 20 to 30 minutes, until potatoes are tender. To finish, add feta, salt and pepper and top with roasted tomatoes.

Cutting Corn

Tip: To cut corn from the cob, place one end in a bowl and use a sharp chef’s knife to cut kernels off. To “milk,” use the flat side of the blade to scrape the cob.

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