Sunday, April 15, 2012
Eating out all the time to get corn chowder, or any other soup for that matter, is ridiculously expensive, though. I had to learn to make my own. I think this recipe stands up pretty well to it’s restaurant relatives.
A hot corn chowder might be best suited for Autumn nights after harvest time, so freshly harvested corn can be used, but it works pretty well for cool spring evenings, too. This recipe specifies two pounds of frozen corn, but ten ears of fresh corn can be easily substituted. I don’t recommend using canned corn. Blech.
Freezing the bacon for about 15 minutes will make it easier to cut, or you can cook it first and cut it later.
Blender or food processor
Measuring cups and spoons
Dutch oven or other large pot
Garlic press (optional)
2 pound frozen corn, thawed
4 slices bacon, cut into small pieces
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 medium russet potatoes, peeled and cut into 1/4-inch cubes
3 cups chicken broth
2 cups whole milk
2 bay leaves
1/4 teaspoon dried thyme
1 table dried parsley
1 cup heavy cream
Put half the corn and all the stock into a food processor or blender. Blend until smooth. Set aside.
Cook the bacon in a large Dutch oven or kitchen pot over medium heat until crispy, about 8 minutes. Stir in the onion and cook until soft, about 5 minutes more. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the broth mixture and the milk, scraping up any of the browned bits (fond) off the bottom of the pot. Stir in the potatoes, bay leaves, thyme, and parsley. Bring to a simmer and cook until the potatoes and just starting to get tender, about 15 minutes. Add the remaining corn kernels and the cream. Keep simmering until the corn is tender, but still has a bit of resistance to it, and the potatoes are cooked through, about 5 minutes.
Discard the bay leaves. Season with salt and pepper to taste and serve immediately.
Makes 6 servings.