Corn Chowder topped with Tomatoes, Cucumber, and Crispy Bacon

Corn Chowder topped with Tomatoes, Cucumber, and Crispy Bacon

  • 4 to 6 cobs of corn (about 24 oz of kernels )

  • 2 Tbs. olive oil

  • 1 onion, diced

  • kosher salt

  • 3/4 lb potatoes peeled and diced

  • 1 cup milk

  • 1/4 cup chopped bacon

  • 1/4 cup diced cucumbers

  • 1/4 cup halved cherry tomatoes

Remove kernels from the corn cob and place cobs in a large pot of water. Bring to a boil, reduce then simmer for at least 10 minutes.

In a large Dutch oven over medium heat, warm the olive oil. Add the onions and large pinch of salt and saute until translucent and soft, about 4 to 6 minutes. Add potatoes and cook for about 2 to 3 minutes. Add the corn kernels, milk, large pinch of salt and pepper, and 2 1/2 cups of corn infused water. Stir well. Cook for about 10 to 12 minutes.

Remove half of the corn chowder and place in a blender. Blend until smooth ( do not overblend). Return to pot and adjust with more water if needed to loose the consistency of the chowder. .

Taste for salt then serve chowder warm topped with crispy bacon, cucumber, and tomatoes.

Makes 4 to 6 servings.

Fridge ForagingAmanda FredericksonComment