Corn Chowder
February 5, 2013
by Shannon Hepburn
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 | Print |
Inspired by Cooks Illustrated
Ingredients
- 2 bags organic frozen corn (1 pound each)
- 2 tablespoons olive oil or butter
- 1 yellow onion, finely chopped
- 4 slices bacon, diced
- 1 teaspoon dried thyme
- salt and pepper
- ¼ cup all purpose flour
- 5 cups water
- ¾ pound potatoes, cut into ½ inch pieces
- ½ cup cream
Instructions
- 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