Ingredients (6 servings)
- 6 cobs of fresh corn
- 8 slices of bacon, chopped
- 1 large yellow onion, chopped
- 6 green onions, chopped (whites and greens separated)
- 2 cups baby potatoes, chopped into small pieces
- 4-5 cloves garlic, minced
- 1 1/2 cups dry white wine
- 5-6 cups chicken or vegetable broth
- 1 bay leaf
- 1 (5.2 ounce) package Boursin cheese (Garlic & Fine Herbs)
- Kosher salt and freshly ground black pepper, to taste
Prep the Corn and Cook the Bacon
Slice the kernels off the corn cobs. Then, use the back of your knife to scrape down the cobs to get all the milky bits.
This adds extra corn flavor and starch to the soup.
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Use a slotted spoon to remove the bacon, leaving the drippings in the pot.
Build the Soup Base
Add the chopped onion, the white and light green parts of the green onions, and the potatoes to the pot with the bacon drippings. Cook for ~5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the corn kernels and minced garlic, and season with salt and pepper.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it cook for a minute, then add 5 cups of broth and the bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for ~15 minutes, until the potatoes are tender.
Finish the Chowder
Remove the bay leaf from the pot.
To make the soup creamy, transfer about a third of it to a blender and blend until smooth. Then, pour the blended portion back into the pot.
You can also use an immersion blender for this step, directly in the pot.
Stir in the entire wheel of Boursin cheese until it melts and the soup is creamy. If the chowder is thicker than you’d like, add the remaining cup of broth.
Ladle the chowder into bowls and top with the crispy bacon and the dark green parts of the green onions.
Creamy Corn Chowder with Bacon and Boursin
Ingredients
Ingredients (6 servings)
- 6 cobs of fresh corn
- 8 slices of bacon chopped
- 1 large yellow onion chopped
- 6 green onions whites and greens separated, chopped
- 2 cups baby potatoes chopped into small pieces
- 4-5 cloves garlic minced
- 1 1/2 cups dry white wine
- 5-6 cups chicken or vegetable broth
- 1 bay leaf
- 1 package Boursin cheese (Garlic & Fine Herbs) 5.2 ounce
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cut kernels from corn cobs and scrape cobs with knife back to extract milk.
- Cook chopped bacon in large pot until crispy. Remove bacon, reserve drippings.
- Add yellow onion, white parts of green onions, and potatoes to pot. Cook 5 minutes until softening.
- Add corn, garlic, salt and pepper. Cook 1 minute.
- Add wine, scrape bottom of pot. Cook 1 minute.
- Add 5 cups broth and bay leaf. Bring to boil, reduce heat and simmer 15 minutes until potatoes are tender.
- Remove bay leaf.
- Blend 1/3 of soup until smooth, return to pot.
- Stir in Boursin cheese until melted. Thin with extra broth if needed.
- Serve topped with reserved bacon and green onion tops.
