Summer Corn Chowder

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My years of living in New England made me a chowda lover. In addition to the regional cuisine, I had a roommate who was obsessed with the dish, especially corn chowder.

Now that summer is here I am taking advantage of all the fresh beautiful produce out there. This afternoon I picked up corn, potatoes, and bacon for the soul purpose of transforming them to soup.


I also love any reason to use my Staub coquette.


The soup is really easy to prepare once all the chopping is complete.

SUMMER CORN CHOWDER
5 ears fresh Corn
3 Potatoes
1 sweet Onion
5 strips Bacon
1/4 cup Flour
1/2 stick Butter
2 Tablespoons Old Bay Seasoning
2 quarts Chicken Stock
1 cup Greek Yogurt
Salt and Pepper, to taste
Cheese and Scallions to garnish, optional

  1. Prep the corn, potatoes, and onions. Strip the corn from the cob, using either a knife or corn stripper. Dice the onion to a medium chop, and peel and cube the potatoes into one inch pieces.
  2. In a heavy bottom pan, render the bacon. Once browned, remove the strips, leaving the grease.
  3. Sauté the onions until soft and starting to brown. Add corn, flour, and butter. Cook, stirring constantly, about two more minutes until ingredients are well incorporated.
  4. Add chicken stock and potatoes. Bring soup to a boil, then reduce to a simmer. Simmer about 25 minutes until potatoes are fork tender.
  5. Ladel out about 2-3 cups of soup, process in a blender until smooth and creamy. Mix in to the rest of the soup.
  6. Chop the bacon and add to the soup. Adjust seasoning to taste preference. Serve with cheese, scallions, and fresh ground pepper, if desired.


  
  

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