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Recipe from: pictureperfectmeals Image Credit: Cheryl and Adam |
Creamy
Corn Chowder with Summer Herbs
“It’s hard to
tire of fresh, sweet corn when it’s at its peak from May through September.
This
creamy soup, bursting with lots of flavor, tastes like summer in a bowl.” Cheryl and Adam
Ingredients:
4 slices
thick-cut bacon, chopped
4 tablespoons
unsalted butter
2 onions,
peeled and diced
2 carrots,
peeled and diced
2 celery
stalks, chopped
Kosher salt
and freshly ground black pepper
2 garlic
cloves, peeled and minced
6 cups
chicken stock
3 Yukon Gold
potatoes, peeled and diced
4 cups fresh
corn kernels
1 cup
half-and-half
¼ teaspoon
freshly grated nutmeg
½ cup fresh
minced herbs (dill, thyme and parsley), for garnish
Instructions:
In a soup pot
over medium heat, cook the bacon until crispy.
Remove with a
slotted spoon and reserve.
Add the
butter to the pan and swirl it around to melt.
Add the
onions, carrots and celery, season with a little salt and pepper, and cook
until the
vegetables are soft, stirring frequently, about 8 to 10 minutes.
Stir in the
garlic and cook for 1 minute more.
Add in the
stock and potatoes and bring the mixture to a boil.
Cook until
the potatoes are tender, about 15 to 20 minutes, stirring occasionally.
Add the corn
and half-and-half and cook for 5 minutes.
Stir in the
nutmeg and season to taste with salt and pepper.
Serve hot
with a garnish of the crumbled bacon and a sprinkling of the herbs.
Notes:
…from the
Picture-Perfect kitchen:
Planning: The soup will keep in the refrigerator
for several days (but good luck with that).
Product
Purity: Fresh corn is best, but in a pinch you can sub out frozen.
Presentation:
Try serving the chowder in hollowed out bread bowls for a fun and tasty
presentation.
Read
more and enjoy this amazing recipe and many more when visiting pictureperfectmeals
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