Corn Chowder Topped with Bacon, Cucumber, and Peaches

Corn Chowder Topped with Bacon, Cucumber, and Peaches

• 4 ears of fresh corn, kernels removed and cobs cut in half

• 2 strips of bacon, diced (optional)

• 1 large shallot, minced

• 1 lb potatoes, peeled and diced (any type works, I used peeled Yukon Gold)

• kosher salt

• 1 cup diced cucumber

• 1 cup diced peaches

• 2 Tbs. sherry vinegar (or red wine vinegar)

• Garnish with fresh basil

In a medium sized pot add the corn cobs and cover with water. Bring to a simmer over medium low heat for about 30 minutes.

In another medium sized pot or Dutch oven, add the bacon over low heat. Cook bacon for 4 to 6 minutes or until fat is rendered and bacon is crispy. Carefully remove and place on a paper towel lined plate.

In that same pot, add the shallot and potatoes and a pinch of salt and pepper. Cook for about 20 minutes over medium low heat until the vegetables have broken down and are very soft. Add in 1 cup of the corn broth and the corn kernels (reserving some for topping). Cook for 10 minutes. 

While the corn and potato mixture is cooking combine the bacon, cucumber, peaches, fresh corn, salt and sherry vinegar. Mix well.

Place the corn mixture in a blender and blend until smooth adding more corn broth as needed to reach desired consistency.

Serve soup warm topped with a large scoop of the bacon, cucumber, peach topping.

Makes 4 servings.