Corn Chowder

Yield 6 servings


Add-ons for summer flavor


  1. Wilt bacon in a large, heavy pot over medium heat until fat renders and meat starts to brown, about 5 minutes. Add the butter and allow it to melt
  2. Add onion or scallions, reduce heat to low and cook until soft about 8 to 10 minutes. Sprinkle with flour and cook, stirring, another 3 to 5 minutes or so until the flour begins to smell cooked –a whiff of baked pie crust–but hasn’t started to brown.
  3. Add chicken stock and potatoes. Cook over medium-low heat, simmering until the potatoes are just tender, about 12 minutes.
  4. Add the half-and-half, corn, pepper, salt and cook 7 minutes, stirring occasionally. (If you are adding roasted chicken to the soup, do so now so that it can heat through.)
  5. Serve immediately in soup bowls.
  6. For fresh summer flavor, garnish with your choice of bell peppers, tomatoes, green onions, avocado, cilantro, and a squirt or two of lime juice and freshly ground pepper to taste.

Recipe by Harvest to Table at