Creamy Corn Chowder with Bacon and Boursin
This is a corn chowder that's light but creamy, using fresh corn, bacon, and a whole wheel of Boursin cheese for flavor.
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.
Notes
Use immersion blender directly in pot if preferred. Soup should be creamy but not too thick.
Did you make this recipe?Let me know how you liked it below!