Summer Corn Chowder

Added to Recipes on Mon 08/26/2013

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 of fresh corn kernels

1 cup small onions, diced

2 cloves garlic, thinly sliced

Sea salt

Freshly ground pepper

4 tomatoes, diced small

3 cups chicken or veggie 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.