Serves: 6 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. Corn chowder is a great way to use fresh corn right off the cob. With added potatoes, smoky bacon, fresh thyme and a little heavy cream, this soup has a lot of character to it!
- 10 ears of corn, husked
- 4 pieces of bacon, cut into ¼" strips crosswise
- 1 tbsp butter
- 1 large onion, minced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 3 cup chicken broth
- 2 red potatoes, cut into bite-sized pieces
- 1 bay leaf
- 1 tsp chopped thyme leaves
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp chopped flat-lead parsley
- Salt and pepper
- Scrape the kernels off 4 ears of corn using a sharp knife. Place kernels in a bowl (about 3 cups).
- Grate the kernels of the remaining 6 ears of corn along the side of a grater and scrape off any remaining pulp with the back of a butter knife (about 2 cups). Put in a separate bowl.
- In a large pot, saute the bacon over medium heat until lightly browned and it has released its fat (approx. 6-8 minutes). Remove the bacon and set aside.
- Reduce heat to low, stir in the butter and onion, cover and cook for approx. 12 minutes. Add the garlic and cook for an additional minute.
- Whisk the flour and stir constantly for 2 minutes, slowly adding the broth while whisking.
- Add the potatoes, bay leaf, thyme, milk, reserved grated corn, pulp and bacon and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes begin to soften (approx. 8-10 minutes).
- Add the corn kernels and cream and return to a simmer. Cook until the kernels are slightly soft yet still crunchy (approx. 5 minutes). Remove the bay leaf, stir in the parsley and add salt and pepper to taste. Serve.