Corn Chowder + Bacon with Green Salad
- Active Time: 20 minutes
- Total Time: 30 minutes
- 1⁄4 pound Bacon
- 2 Tablespoons Unsalted Butter
- 1 clove Garlic (minced)
- 1 Yellow Onion (small dice)
- 11⁄2 teaspoons Kosher Salt
- 1 pound Yukon Gold Potatoes (or red skinned, or white potatoes)
- 4 cups Chicken Stock (or vegetable stock)
- 4 cups Fresh Corn Kernels (save the cobs too!)
- 2 cups Whole Milk
- 1⁄4 teaspoon Black Pepper (to taste)
- 1 Tablespoon Fresh Parsley (optional, chopped, for garnish)
- 1⁄4 teaspoon Cayenne Pepper (optional)
- 4 cups Spring Mix Salad Greens
- 1 teaspoon Sherry Vinegar
- 1⁄4 teaspoon Dijon Mustard
- 1 Tablespoon Extra Virgin Olive Oil
DAIRY FREE:use one 15-ounce can of coconut milk. This version is Super delicious! If you also have soy or almond milk in the fridge, you can also add about ¼ cup, but don’t purchase it just for this, being a few ounces shy with just 1 can is fine
PALEO:you’ll rarely see us say this, but you should use another recipe if you don’t eat corn. Check out our Ribollita soup!
BACON:just omit if you don’t eat bacon
MILK:be sure to use at least 2% milk though whole is much preferred. You can even use half and half!
CORN COB:if you are making this out of corn season, a bag of frozen corn kernels works just fine
STOCK:chicken or vegetable stock both are fine
FUN IDEAS:if you have leftover roast chicken from the Spatchcock Chicken with Romesco Sauce, shred or dice it and add it to the soup. Also delicious - adding diced celery, bell peppers, zucchini, or carrots while sautéing the onions. Adding a few handfuls of baby spinach or shredded kale in the last 5 minutes of cooking
Dice the bacon into strips or small square.
In a large heavy pot with tall sides, melt the 2 Tablespoons butter over medium high heat and add the bacon. Cook, stirring occasionally for about 4-6 minutes while you mince the garlic and dice the onion. When ready, you can add those to the pot too. Add 1 teaspoon of salt. Continue cooking for another 5 minutes while you prep the potatoes.
Dice the potatoes into ½” pieces. We like to keep the skin on (less waste!) but if you have a russet potato or your prefer to do the work, peel them first. Add them directly to the pot as they’re done.
Add the stock and turn it to high, bringing it to a boil. Cover and cook for 10 minutes.
Meanwhile, slice the corn off the cob (or use frozen kernels). Add 2 of the bare cobs to the pot with the stock and potatoes! In a blender, add the 2 cups of milk and half of the corn with ½ teaspoon of salt. Blend until mostly smooth.
In the bottom of a large bowl, whisk the 1 teaspoon vinegar, a hefty pinch of salt, and the ¼ teaspoon dijon. Stream in 1 Tablespoon of olive oil and whisk until combined. Toss the 4 cups salad greens into the dressing. Leave plain or top with any fresh summer veggies you have around.
After 10 minutes of boiling, turn down the heat to low and remove the cobs. Into the blended corn/milk, whisk 1-2 cups of the hot stock and potato mix. Stir well to warm the milk up in temperature. Then pour the whole thing back into the pot and return to a gentle simmer. Simmer for 5 minutes. Add the remaining corn kernels. Test a potato - depending on the size you may be done. The soup is ready when the potatoes are soft.
Optional - mash some of the potatoes with a fork against the side of the pot then stir to incorporate them into the soup. This makes a nice, thicker consistency.
Also optional - whisk in up to 1 cup of cream at the end to really make it creamy and thick.
Stir in a few Tablespoons of chopped parsley and a pinch of cayenne pepper, to taste, right before serving. Ladle into big deep bowls with a green salad on the side.