While corn chowder is usually enjoyed as fall and winter soup in New England, corn chowder is a delicious summer soup made with farm-fresh corn and makes a delightful main course for a cool, foggy evening on the coast. For a heartier main course chowder, add more bacon, or minced clams or lump crabmeat and serve with a warm, toasty baguette.
INGREDIENTS:
1/2 lb bacon, diced*
1 large yellow onion, chopped
2 tablespoons flour
2 cups cubed Russet potatoes, cut into 1/2-inch cubes
3 cups fresh (or frozen) corn kernels
2 cups chicken or corn stock
2 cups half and half
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
4 sprigs fresh thyme, leaves only (or 1/4 teaspoon dried thyme)
METHOD:
In a heavy-bottomed stock pot, sauté the bacon on medium heat until the bacon is cooked and just beginning to crisp. Remove bacon from the pan with a slotted spoon and place on a paper towel; set aside. Reserve bacon fat in the stock pot.
Add chopped onion to stock pot and cook, stirring, for 5 minutes. Sprinkle flour over onions and stir until flour is slightly golden.
Add the potatoes, corn, chicken or corn stock, and half and half. Heat until mixture almost comes to a boil, reduce heat to low, and cook, stirring occasionally, until the potatoes and onions are tender, about 10 minutes.
Ladle half the chowder into a blender and carefully process until smooth. Add pureed mixture back into the stockpot with the remaining soup, and stir in bacon. Heat slightly if needed. Stir in thyme leaves. Adjust seasonings to taste and serve immediately.
*If you’re a bacon lover or you are planning to serve chowder as the main course, feel free to use more bacon. Our favorite bacon is Corralitos Market and Sausage Company’s applewood smoked bacon.
CHEF NOTES:
Corn chowder lends itself to many variations, so feel free to experiment with additional ingredients.
- Add 1 cup lump crabmeat or minced clams after adding puree back to the stockpot to heat.
- Add a dash of Tabasco, if desired.
- Add 1 tablespoon of fresh chopped chives before serving.
