Tonight for dinner I made homemade Corn Chowder. It is so simple to make and served with a salad makes a perfect summer dinner. I always make Corn Chowder in the summer with fresh sweet corn.
I also like to add some fresh toppings. On the Corn Chowder that I made tonight I added some diced red bell pepper, crisp bacon pieces, avocado chucks and sliced green onions.
While the soup is simmering I wash and cut up the vegetables that will be sprinkled on the top of the each bowl of soup.
6 strips of bacon
2 tablespoons olive oil
1 onion, finely chopped
salt and pepper
2 cloves garlic, finely chopped
4 medium sized russet potatoes, cut into 1/4 inch pieces
5 ears of sweet corn, with the kernels removed
4 cups low-sodium chicken broth
1 pint half and half
Ideas for Toppings:
diced bell peppers
chopped flat-leaved parsley
shredded cheddar cheese
In a large soup pot cook the bacon until nice and crispy. Remove the bacon to a plate with a paper towel. Once the bacon has cooled it can be broken into small pieces.
Add the olive oil to the same pan and add the onion and sauté it for 5 to 6 minutes stirring every few minutes Season the onion with salt and pepper. Add the garlic and sauté for another 2 minutes.
Now add the potatoes, fresh corn kernels, chicken broth and half and half. Bring the soup to a boil. Reduce the heat and let the soup simmer for 30 minutes.
Ladle the soup into individual serving bowls and sprinkle each bowl with some fresh vegetables and herbs and the bacon pieces.
The next time you go to the Farmer's Market - pick up some fresh ears of corn and make this easy Corn Chowder.