During the winter, when you need to brighten things up, this soup tastes like summer. The corn is SOOO sweet. For this recipe I used Salumi’s Slab Bacon because I’m a bit obsessed with its flavor Vermont Smoke & Cure would be just as delicious. I tasted the soup before I added the cream and thought it was fantastic. The cream obviously adds a lovely richness but also slightly dulls the flavor of the corn. The next time I make it I may just omit the cream altogether.
|Corn Chowder|| |
- Melt butter or pour oil in a heavy bottomed soup pot over medium heat; add onion, bacon, thyme, 1 teaspoon salt and a couple grindings of pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
- Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add cream and return to simmer. Season to taste with salt and freshly ground pepper.
- Makes 6 servings
EAT WELL AND BE WELL