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Later, Please
August 2019

Summer Corn Chowder

INGREDIENTS

1 tbsp unsalted butter
2 medium carrots, peeled and cut into small dice
1 medium yellow onion, cut into small dice
3 cloves garlic, thinly sliced
1.5 tsp salt, plus more if needed
Kernels from 6 ears of corn, or 4.5 cups thawed frozen corn kernels
1 medium baking potato, peeled and cut into small dice
6 cups chicken stock, plus more if needed 
2 sprigs fresh thyme
1 bay leaf
1/2 cup canned evaporated milk
1 tsp freshly ground black pepper

Garnishes:

4 thick slices great-quality bacon, cut into small dice
1 small sweet potato, peeled and cut into small dice
2 cups fresh or thawed frozen corn kernels
1/2 tsp ground chipotle chile
2 canned pimientos, drained and cut into small dice
2 tbsp thinly sliced fresh chives
1 tbsp finely chopped fresh tarragon

DIRECTIONS

In a large, heavy-bottom saucepan, melt the butter over medium-low heat. Add the carrots, onion, garlic, and salt, and cook for about 10 minutes, until softened, but not browned. Add the corn and cook for 5 minutes more (if using frozen corn, no need to cook). Add the potato, chicken stock, thyme, and bay leaf, increase the heat to high, and bring to a boil. Reduce the heat and simmer for 20 minutes.

Meanwhile, prepare the garnishes: cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the sweet potato to the pan and cook until browned and cooked through, about 8 minutes. Add the corn and chipotle and cook for 2 minutes more. Place the bacon in a medium bowl, add the sweet potato, corn, and pimientos, and toss in the chives and tarragon. Remove from the heat and set aside while you finish the soup.

Remove the bay leaf and thyme from the soup. With a mesh strainer or large slotted spoon, remove half of the solids from the pan and place in a blender. Add the evaporated milk, hold down the lid with a towel to avoid escaping steam, and blend until smooth. Return the puree to the pan and simmer for 5 minutes more. Add the pepper, taste, and add more salt if needed. Ladle into bowls, garnish with the sweet potato mixture, and serve.

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