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Rich Corn Chowder

 
Makes: 7 cups
Prep Time40 minutes
Total Time1 hour 15 minutes

Ingredients

  • 5 thick-cut bacon slices, chopped
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, diced
  • 4 cups frozen whole kernel corn, thawed
  • 3 cups chicken broth
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup half-and-half
  • 1 avocado, peeled and chopped
  • 1 cup grape tomatoes, quartered
  • ¼ cup chopped fresh flat-leaf parsley

Instructions

  • Cook bacon in a large skillet over medium heat, stirring often, 12 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels.
  • Carefully pour hot drippings through a fine wire-mesh strainer into a large Dutch oven; heat drippings over medium heat. Cook onion and next 3 ingredients in hot drippings, stirring occasionally, 7 minutes or until tender. (Do not brown onion.) Add corn; cook, stirring occasionally, 5 minutes. Add chicken broth, salt, and black pepper. Bring to a boil; reduce heat to low, and simmer 30 minutes. Remove from heat.
  • Process mixture with a handheld blender until almost all of mixture is mostly pureed. (Leave a few kernels whole.) Stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Serve with bacon, avocado, tomato, and parsley.
 
Rich Corn Chowder Copyright © Rebecca Lang Cooks | rebeccalangcooks.com