Summer Corn Chowder with Scallions, Bacon & Potatoes


Gold Site Supporter
Courtesy of - here

Fran made the recipe (below) with the exceptions of 1) using three cobs instead of two in the mix, 2) added the juice of 1/2 lime, and 3) two cups of puree instead of one.

5 ears fresh corn
7 oz. scallions (about 20 medium)
3 slices bacon, cut into 1/2-inch pieces
1 Tbs. unsalted butter
1 jalapeño, cored, seeded, and finely diced
1 tsp. kosher salt; more to taste
Freshly ground black pepper
3-1/2 cups low-salt chicken broth
1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into 1/2-inch dice (about 1-1/2 cups)
1-1/2 tsp. chopped fresh thyme
2 Tbs. heavy cream
Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts.

Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the white and light-green scallions and the jalapeño, salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 min.

Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.

Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions.

This is, errrrr, was, it. :) -- and it was delicious.



Grill Master
Staff member
Gold Site Supporter
OMG, that sounds and looks absolutely WONDERFUL!!!

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'lil Chef
Gold Site Supporter
i hafta make that. seems to be a great balance of flavor/textures.


New member
I've never made or even eaten any Corn Chowder, but this does look good. I have printed the recipe off and will give it a try later this year.
Not really soup weather down here in Lower Alabama just yet. It may be starting to be fall in some parts of the country, but we will have to wait at least 8 or 9 more weeks.
But the good side is that in most years the low for the winter will only be in the low 30's or high 20's and NO SNOW to deal with.........