Bright Lemon Corn Chowder
A creamy corn chowder brightened with fresh lemon and herbs, ladled over crusty toasted bread for a comforting bowl that still tastes light.
Sweet corn and diced potatoes make the base of this chowder hearty, while a hit of lemon juice at the end keeps it from tasting heavy. Toasting the bread separately and setting it in the bottom of the bowl gives it something crisp to soak up the broth. A scattering of fresh herbs finishes each serving.
Ingredients
Method
Tap a number to mark a step doneCook the bacon in a large pot over medium heat for 5 minutes until crisp, then remove with a slotted spoon and set aside, leaving the fat in the pot.
Add the onion to the pot and cook for 5 minutes until softened, then stir in the potatoes and corn.
Pour in the chicken broth, bring to a simmer, and cook for 15 minutes until the potatoes are fork-tender.
Mash a few scoops of the potatoes and corn against the side of the pot to thicken the base slightly, then stir in the heavy cream and kosher salt.
Simmer for 5 more minutes, then remove from the heat and stir in the lemon juice.
Place a slice of toasted bread in the bottom of each bowl, ladle the chowder over the top, and scatter with crispy bacon and fresh chives.
Kitchen note
Char the corn kernels in a dry skillet for a few minutes before adding them to the pot for a smoky, slightly sweet depth that plain boiled corn does not have.
