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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
Inspired by Cooks Illustrated
  1. 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.
  2. 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.
  3. Makes 6 servings