Corn Chowder
The real flavor in this chowder comes from simmering the bare corn cobs in the broth - this simple step extracts a subtle, sweet corn flavor into the base of the soup, adding a layer of complexity you can't get from just the kernels alone.
Ingredients
- 3 cups corn kernels from 3-4 ears of fresh corn
- 1/2 lb thick-sliced bacon diced
- 1 1/2 tbsp unsalted butter
- 1 tsp minced garlic
- 1 cup diced yellow onion
- 3/4 cup diced carrot
- 3 tbsp all-purpose flour
- 3/4 tsp Italian seasoning
- 1/4 tsp dried thyme
- 2 cups diced baby gold potatoes
- 1 1/3 cups chicken broth
- 2 cups whole milk
- 1 bay leaf
- 1/3 cup heavy cream
- Salt and pepper
Method
- Cut corn kernels from cobs, reserve cobs.
- Cook diced bacon in large pot until crisp. Remove bacon with slotted spoon.
- Add butter, onion, carrot, and garlic to bacon fat. Sauté 5-7 minutes until soft.
- Stir in flour and cook 1 minute. Add potatoes and seasonings.
- Pour in broth and milk. Add bay leaf and corn cobs.
- Bring to simmer, reduce heat, cover and cook 20-25 minutes until potatoes are tender.
- Remove cobs and bay leaf. Add corn kernels, cook 5-7 minutes.
- Stir in cream and half the bacon. Season with salt and pepper.
- Serve topped with remaining bacon.
Notes
Fresh corn cobs add extra flavor but can be omitted if using frozen corn.