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
½ teaspoon coarse salt
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: 485
Cholesterol: 78 mg
Fat: 29 g
Sodium: 1199 mg
Carbohydrates: 37 g
Protein: 16 g
Fiber: 4 g Saturated Fat: 16 g