This Beer and Bacon Corn Chowder is perfect for September, as you anticipate fall weather yet still want to eat up the last of summer’s fresh corn.
Beer and Bacon Corn Chowder
Makes 15 cups
Ingredients
- 4 slices thick-cut bacon, chopped
- 3 cups fresh corn kernels (about 6 ears)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (32-ounce) container chicken broth, divided
- ¼ cup all-purpose flour
- 1 (16-ounce) lager beer
- 3 pounds Yukon gold potatoes, cubed
- 1 teaspoon kosher salt
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- Garnish: ground black pepper, shredded Monterey Jack cheese with peppers
Instructions
- In a Dutch oven, cook bacon over medium-low heat until crispy, 6 to 7 minutes. Remove bacon, and let drain on paper towels, reserving drippings in pan.
- Add corn, onion, and garlic to pan, and cook over medium-high heat, stirring occasionally, until tender, about 8 minutes. Place 1 cup of corn mixture and 1 cup chicken broth in a blender, processing until smooth.
- Add flour to corn mixture in pan; cook, stirring constantly, until incorporated, about 1 minute. Add puréed corn, beer, potatoes, salt, and remaining 3 cups chicken broth; cover, and bring to a boil. Reduce heat to medium-low, and simmer for 15 minutes or until potatoes are almost tender; uncover, and cook 10 minutes more. Add cheese, stirring until melted.
- Sprinkle each serving evenly with bacon, and garnish with pepper and cheese, if desired.
