Summer Corn Chowder

Summer Corn Chowder


6 ears corn-on-the-cob, tassels and husks removed
2 tablespoons Dierbergs butter
1 leek, rinsed, halved and thinly sliced
1 carton (32 ounces) reduced-sodium chicken broth
1½ cups peeled and diced Yukon Gold potatoes
1 teaspoon chopped fresh thyme
½ cup heavy whipping cream
Coarse salt and freshly ground black pepper
6 slices bacon, diced and cooked crisp
Snipped fresh chives


Cut kernels from corn with serrated knife; reserve 2 of the corn cobs and discard remaining corn cobs. In large saucepan, melt butter over medium-high heat. Add leek; cook stirring often until softened, about 3 minutes. Add broth, potatoes, corn kernels, reserved corn cobs, and thyme; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Remove and discard corn cobs. Stir in cream; season with salt and pepper. Ladle into serving bowls; garnish each with bacon and chives. 

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 354
Cholesterol: 56 mg
Fat: 21 g
Sodium: 836 mg
Carbohydrates: 29 g
Protein: 10 g
Fiber: 3 g