This creamy corn chowder is a great use for the rest of your favorite summer sweet corn!
I might, finally, be ready to open up the cans of pumpkin stashed in my pantry. I was pushing it off and pushing it off, but now, as the leaves start to fall off our trees and my body subconsciously yearns for chunky sweaters and horror movies, I can’t stop thinking of turning all the things into pumpkin.
I blame the internet and the food bloggers who started making pumpkin pies in August.
But I’m not saying goodbye to summer without one last recipe that uses it’s fabulous bounty. This creamy corn chowder is made with the rest of that summer sweet corn, peppers and fleshy avocados. As much as I hate to say goodbye to my favorite produce, I have to say I’m a little excited to welcome in the superstars of Autumn, like squashes, pumpkins and crisp apples.
I think this soup is the perfect transition for me. It doesn’t scream summer like my strawberry ice cream but it’s not 100% fall like my whole wheat pumpkin bread. It’s right in the middle. It’s made with summer ingredients but is best served warm, which makes it a great dinner table addition for those crispy fall evenings. It’s the best of both worlds, I think.
And there’s bacon. And avocado. So, duh.
Creamy Corn Chowder
Serves about 6.
Prep time: 10 – 12 minutes
Cook time: About 15 minutes
- 1 tablespoon unsalted butter
- 2 shallots, chopped
- 1/2 cup chopped green bell pepper, chopped
- 5 1/2 cups fresh corn (or about 6 ears)
- 2 1/2 cups low sodium chicken broth
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh thyme
- Salt and pepper to taste
- 4 slices of bacon, cooked and chopped
- 1/2 cup heavy cream
- 1/2 avocado, sliced
- Crispy french bread for garnish
- Shredded parmesan for garnish
- Bring a large pot of water to a rapid boil. Add a dash of salt. Remove the husks and the hair from the corn. Rinse off each ear to remove any remaining hairs. Add the corn, cover and cook for about 3 – 5 minutes, or until corn is cooked. Remove from heat and let sit in water for an additional 2 – 4 minutes. Let cool completely and then slice corn kernels off the cob with a knife, discarding the cobs.
- Melt the butter in a dutch oven over medium high heat. Add the shallots and cook about 3 minutes, or until softened. Add the pepper and cook another 4 – 5 minutes, or until softened. Add 5 cups of corn and chicken broth. Mix in the rosemary, thyme and salt and pepper. Bring mixture to a boil and then reduce heat to low. Let simmer for about 10 minutes or until tender.
- Pour the soup into a large blender and blend until pureed. Return the soup to the dutch oven. Mix in remaining corn, 3 slices of chopped bacon and heavy cream. Stir to combine. Heat another 5 minutes, or until warmed.
- Pour into 6 bowls and garnish with remaining chopped bacon, avocado pieces, crispy bread and parmesan cheese. Add some pepper to garnish.
Nutritional information per serving:
Fat: 13 grams
Carbohydrates: 24.6 grams
Fiber: 3 grams
Protein: 6.6 grams
Weight Watchers Points: 6