Summer Corn Chowder
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 6 slices bacon
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 2 carrots, chopped
  • 2 potatoes, cubed
  • 6 ears corn, about 4-5 cups (divided) cut from the cob
  • 2 cup chicken broth
  • 1 cup coconut milk (Could use cream)
  • 1 tbsp fresh thyme, chopped
  • Salt & pepper, to taste
  • Toppings:
  • Bacon
  • Parmesan
  • Thyme
Instructions
  1. Heat a large pot or dutch oven over medium heat.
  2. Cut bacon into small pieces and place in hot pan.
  3. Add chopped onion and continue to cook until bacon is crisp and onion is tender.
  4. Add garlic and saute for 1-2 minutes or until fragrant.
  5. Add carrots, potatoes and 1 cup chicken broth and continue cooking.
  6. Meanwhile, add 3 cups (about 4 ears cut from the cob) to a blender with 1 cup broth.
  7. Puree until smooth.
  8. Add the pureed corn and coconut milk to soup and stir. Bring to a simmer and let cook until potatoes and carrots are tender.
  9. Once tender add the remaining corn, thyme, salt and pepper to taste.
  10. Continuing simmering for a few minutes and remove from heat.
  11. Serve and enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/summer-corn-chowder/