{Recipe} Summer Corn Chowder

I grew up in Rhode Island, which meant we went to the beach often.  Nothing brings up memories of summer in Rhode Island than chowdah!  I hate clams, so this recipe is enough to satisfy the craving for chowder without making me gag.

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Summer Corn Chowder
Course Main Dish
Cuisine Soup
Servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
Ingredients
Instructions
  1. Place the bacon in a Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 7-10 minutes. Remove with a slotted spoon to a small paper-towel-lined plate and set aside.
  2. Add the onion of the bacon fat, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside.
  3. Increase the heat to medium high; add the corn-milk puree, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper. Stir to combine, and then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes.
  4. Add the cream, stir to combine, and return to a simmer. Taste and season with salt and pepper as needed. Serve garnished with the chives and reserved bacon.
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