Here's what you'll need to make our corn chowder:
6 slices of bacon
4 ears of fresh corn
1 onion, roughly chopped
4 golden potatoes, peeled and cubed
2 cups of milk
2 cups of chicken stock
salt, pepper and thyme
|My 4th potato is hiding behind the bacon|
|Toasty corn! As you can see, I like to light mine on fire (bottom right)|
|Yum, bacon-y onions|
While the potatoes are simmering, slice the corn from the cob. After the potatoes are done cooking and are tender, add the corn and the milk to the pot. Allow the soup to simmer for about 10 minutes over low heat and flavors to blend. Grab your potato masher and mash the potatoes and corn in the pot to make the base more creamy and release the corn juice (I mash around the pot ten times or so). Add in the crumbled bacon and stir.
Ladle the soup in a bowl and add grated cheese (I like pepper jack to add some spice). Serve with bread and enjoy your soup celebrating summer!