dinner · gluten-free
Summer corn chowder
A creamy but light chowder made with fresh corn, its cobs simmered for stock, bacon, potatoes and thyme.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Simmer the cobs in the water 20 minutes for a quick corn stock. Discard the cobs.
-
2
Render the bacon, then soften the onion, celery and garlic in the fat.
-
3
Add the potatoes, thyme and corn stock and simmer 12 minutes. Add the corn kernels and cook 5 minutes.
-
4
Blend a third of the soup and return it, then stir in the milk and season.
-
5
Top with bacon and chives.
