Description

You will want to make a lot of this chowder. It will go fast but make extra to freeze so that you can enjoy it when it gets colder after summer is over. You won't want to wait until next summer when you can make more!

Ingredients

• 6 ears of corn
• 2 T. butter
• 1 leek, rinsed, halved, thinly sliced
• 1-32 oz. carton reduced-sodium chicken broth
• 1 1/2 c. Yukon Gold potatoes, rinsed, peeled, diced
• 1 t. fresh thyme, chopped
• 1/2 c. whipping cream
• salt and freshly ground pepper, to taste
• 7 oz. scallions, washed and diced (about 20)
• 6 sliced bacon, cooked crisply and diced
• fresh chives, snipped

Steps

1. Remove tassels and husks from corn cob. Use serrated knife to cut kernels off of cob; reserve 2 of the corn cobs and discard the other 4.
2. In a large saucepan, melt butter over medium-high heat. Add leek and scallions, cook stirring often till softened, about 3 minutes. Add the broth, potatoes, corn kernels, 2 reserved corn cobs with the corn removed. Add thyme, bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes.
3. Remove and discard the cobs. Stir in cream; season with salt and pepper. Ladle into soup bowls and garnish with bacon and chives, if desired.