Summer Corn Chowder
Author: Alexa Schirm
Serves: 4-6
- 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
- Heat a large pot or dutch oven over medium heat.
- Cut bacon into small pieces and place in hot pan.
- Add chopped onion and continue to cook until bacon is crisp and onion is tender.
- Add garlic and saute for 1-2 minutes or until fragrant.
- Add carrots, potatoes and 1 cup chicken broth and continue cooking.
- Meanwhile, add 3 cups (about 4 ears cut from the cob) to a blender with 1 cup broth.
- Puree until smooth.
- Add the pureed corn and coconut milk to soup and stir. Bring to a simmer and let cook until potatoes and carrots are tender.
- Once tender add the remaining corn, thyme, salt and pepper to taste.
- Continuing simmering for a few minutes and remove from heat.
- Serve and enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/summer-corn-chowder/
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