|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
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
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.
…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
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