From: Country Living US
Yields:
8
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Cal/Serv:
283
There's no cream in this end-of-summer chowder, composed of corn, sweet potato, Vidalia onion, bacon, rosemary, and wild rice.
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Ingredients
- 4 large ears fresh sweet corn
- Cobs
- 6 oz. thick-cut bacon
- 1 sweet potato
- 1 large Vidalia onion
- 3 Tbsp. butter
- 1 1/2 tsp. salt
- 4 clove garlic
- 2 tsp. minced fresh rosemary
- 1/4 tsp. Freshly ground pepper
- 3 cups cooked wild rice
Directions
- Step 1In a stockpot over medium heat, combine cobs and 7 cups water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock.
- Step 2In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with 1/2 teaspoon salt and cook until potato and onion soften, about 15 minutes. Add garlic and rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.
- Step 3Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately.
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