Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Smoky Corn Chowder

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Smoky Corn Chowder

Article excerpt

Corn lovers can rejoice now that local ears are appearing at farmers markets and produce aisles. After you've tired of eating it slathered with butter, why not pair a few ears with another form of dairy - heavy cream - for a rich, velvety soup?

For a heartier dish, you could add some browned andouille sausage or shredded chicken. Served with bread and a salad, this makes a wonderful summer supper.

4 slices bacon, cut into -inch pieces

1 tablespoon butter

1 tablespoon olive oil

1 large sweet onion, chopped

2 cloves garlic, finely chopped

1 heaping teaspoon smoked paprika

1 teaspoon chipotle pepper flakes or more to taste

4 ears fresh corn, kernels scraped from cob, cobs reserved

Kosher salt and black pepper

4 cups chicken broth

1 cup half-and-half or heavy cream

2 large starchy potatoes, peeled and diced

4 scallions, thinly sliced on the diagonal

Place bacon in large soup pot over heat and brown to crisp, then remove to a paper towel to drain. …

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