She Strengthens

Summer’s Sweetest Soup

As the sun shines bright, our taste buds crave something refreshing and light. Look no further than our Summer Corn Chowder, a creative twist on the classic New England clam chowder.

A Fresh Take on a Classic

When American settlers ventured into the Midwest, they traded in clams for corn, giving birth to this creamy, sweet, and savory soup. With a base of milk, cream, and chunky potatoes, we’ve added a special touch by blending some corn kernels with milk to create a velvety texture and maximize the sweetness of the corn.

Perfect for Any Meal

Serve this hearty soup as a standalone lunch or pair it with a fresh salad for a satisfying dinner. Its versatility makes it an ideal addition to your summer menu.

Gathering Ingredients

For this recipe, you’ll need:

• 2 ounces of thick-cut bacon, diced
• 1 medium yellow onion, diced
• 3 cups of fresh or frozen corn kernels (thawed if frozen)
• 3 cups of whole milk
• 1 pound of russet potatoes, peeled and diced
• 2 teaspoons of kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 1/2 cup of heavy cream
• Finely chopped chives for garnish

Cooking Up a Storm

Begin by cooking the diced bacon in a large saucepan over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Next, sauté the diced onion in the remaining bacon fat until softened.

Blending Flavors

In a blender, combine 1 cup of corn and 1 cup of milk, blending until smooth. Set aside. Then, add the corn-milk purée, remaining corn, milk, potatoes, salt, and pepper to the saucepan. Stir to combine, bringing the mixture to a simmer. Reduce the heat to low and let it cook until the potatoes are tender and the soup has thickened slightly.

The Final Touches

Stir in the heavy cream and return the soup to a simmer. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped chives and crispy bacon bits.

Yield: 4-6 servings
Difficulty: Easy
Total Time: 50 minutes