Creamy corn chowder with bacon recipe

Corn chowder with bacon


Difficulty level: 2/5


Yield: approx. 2 quarts



4 strips bacon, sliced into small pieces



1 cup onion, diced


3/4 cup celery, diced[image-1]


2 garlic cloves, minced


3 cups (3-4 ears) fresh corn kernels cut off the cob


1/4 cup sugar


1/2 cup white wine


3 cups potatoes, peeled and cut into 1/2" chunks


1-1/2 quarts chicken stock, vegetable stock, or water


2 cups heavy cream


1/4 cup fresh parsley minced


1/2 cup sliced green onions


Salt and pepper to taste


1. In a saute pan on medium heat add bacon pieces and cook, stirring often, until the fat is rendered out and the bacon is crispy. With a slotted spoon transfer bacon to a plate lined with paper towel and let drain.


2. In a large pot on medium heat add 2 tablespoons reserved bacon fat. Add onions, celery, garlic, corn kernels, sugar and some salt and pepper and stir, cooking until onions are translucent, about 5 minutes.


3. Deglaze the pan with white wine, add potatoes and stock or water and bring to a boil.  Reduce heat and simmer until potatoes are tender but still firm, about 10 minutes.


4. Whisk in heavy cream and bring back to a simmer. Let reduce for 20 minutes. Adjust salt and pepper and add parsley and green onions.


Garnish each portion with crispy bacon pieces and sliced scallions.

I always rejoice when corn is in season because  it is hands down my favorite vegetable. I can nibble on row after sweet row of snappy kernels, packing my cheeks full like a hamster.

If you can get your hands on it, try Zellwood corn. It is grown in Zellwood, Florida, by Long and Scott Farms, the only farm still producing this variety.

Before corn season is over, be sure to try this easy recipe for corn chowder.

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