We enjoyed this delicious Potato and Corn Chowder with Bacon using fresh summer corn that was cut from the cob. Whether using fresh or frozen sweet corn, this soup is delicious any time of year.
When I made this soup, I had received corn, potatoes, green pepper, onion, and basil all in my CSA box. I love using my fresh, local, organic produce every week, and I was looking for a way to use the abundance of corn.
Although I am grain free, I do occasionally indulge in corn, and fresh sweet corn is such a treat! But I don’t eat much of it, so we don’t go through it quickly. But fresh corn is best eaten right away because the sugar starts turning to starch immediately.
Since we can’t get through a dozen ears in short time, this week I cut the kernels off the cob and froze them. That way we can enjoy this chowder when the weather cools off. (Though it was so good we didn’t mind eating it on a hot day since we were in a cool house.)
- 4 ounces bacon
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups gluten-free chicken broth
- 2 medium potatoes, peeled and diced
- 1/4 cup loosely packed chopped fresh basil leaves
- 2 cups milk or milk substitute (I used homemade cashew milk)
- 3 cup corn kernels, fresh or frozen
- salt and pepper to taste
- Cut the bacon into pieces and fry in the bottom of a large heavy pot. When crisp, remove the bacon to a paper towel lined plate.
- Add the chopped onion and green pepper to the bacon grease in the pot and saute until tender.
- Add the minced garlic and cook for another minute.
- Add the chicken broth to the pot and heat to a low boil. Add the diced potatoes and simmer until tender, about 15 minutes.
- Use a hand held potato masher to mash up most of the potato chunks. This is not necessary but will help thicken the soup.
- Add the basil and corn and cook for 5 minutes for fresh, a little longer for frozen.
- Stir in the milk, salt and pepper, and heat just until hot but don't boil.