The minute fresh local corn is available at the farmers' market my family bugs me to make my corn chowder. I have to admit, I love it too and nothing says 'lazy summer days are here' more than a big bowl of this delicious soup. If you want to make it even more like a meal, you can add a pound of plump shrimp to the mix for the last 3 or so minutes of simmering. If you don't have access to fresh corn, you substitute with frozen kernels.
Makes 9 cups without shrimp, 11 cups with shrimp
- 1 tbsp grape seed oil
- 4 slices Canadian bacon, diced
- 3 small red potatoes or Yukon Gold, diced
- 4 cups fresh corn kernels
- 1 cup small onions, diced
- 2 garlic clove, thinly sliced
- sea salt
- fresh ground pepper
- 4 tomatoes, diced small
- 3 cups chicken or vegetable broth
- 2 cups low-fat milk
- 1/2 cup chopped parsley
- 1 lb cleaned large raw shrimp (optional)
- 2 avocados, diced (optional)
In a large pan, heat the oil and cook the bacon, potatoes, corn and onions for about 10 minutes on medium heat until onions and potatoes have softened a bit.
Stir in the garlic, salt and pepper and continue cooking for another minute.
Add the tomatoes and broth and bring to a boil, then lower the heat and simmer for about 10 more minutes.
Pour in the milk cook on low heat for 5 more minutes.
If you are using shrimp, add them to the chowder in the last 3 minutes of cooking.
Before serving, stir in the parsley. If you like, top each bowl with some diced avocado.