Savory Sweet Corn Chowder
I know that it’s technically still summer, but the past few days of cool weather have offered pleasant relief from the record breaking temperatures we’ve endured for the past few months. In fact, as I type this, it is gently drizzling ooutside and I’m nice and cozy in my wool socks and slippers. It’s weather like this that gets me thinking about the comfort foods of winter and that’s how I came across this recipe.
Like most chowders, this is a dairy-based soup with milk, cream and potatoes. But this recipe uses fresh sweet corn to add texture and maximize flavor. What’s your favorite chowder recipe?
- 3 slices pasture-raised thick-cut bacon, diced
- 1 medium organic yellow onion, diced
- 4 ears fresh organic sweet corn (or 3 cups of frozen kernels, thawed)
- 3 cups organic whole milk
- 2 medium organic russet potatoes, peeled and diced
- 2 tsp kosher salt, plus more as needed
- 1/2 tesp freshly ground black pepper, plus more as needed
- 1/2 cup organic heavy cream
- Finely chopped fresh organic chives (or other fresh herb, depending on taste)
- Prepare the corn by shucking it immediately prior to cooking. Rest each ear firmly in a large bowl and cut from stem to tip to remove the kernels. Set aside.
- Place the bacon in a large, heavy-bottomed saucepan over medium heat and cook, stirring occasionally, until crispy, about 7 to 10 minutes. Remove to a small paper-towel-lined plate. Set aside.
- Add the onion to the bacon fat, season with salt and pepper, stirring to combine. Continue to cook until softened, about 5 minutes.
- Meanwhile, place 1 cup of corn and 1 cup of milk in a blender and blend until smooth. Set aside.
- Increase the heat to medium high, add the corn-milk purée, remaining 2 cups of corn and 2 cups of milk, potatoes and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes.
- Add the cream, stir to combine and return to a simmer.
- Taste and season with salt and pepper as needed. Serve garnished with chives and the reserved bacon.
Pro tip: You can substitute frozen sweet corn during the winter months.
Recipe adapted from chow.com.