You can enjoy this delicious Corn Chowder, not only in the summer, but year round if you have access to fresh corn on the cob.
Today packaged fresh sweet corn on the cob is available in many grocery stores as well as “Big Box” stores such as Costco.
Fresh corn on the cob is essential for this dish. After removing the corn, which is added later in the recipe, the cobs are added to the broth and simmered slowly, adding a wonderful sweetness and flavor to the chowder.
This is a surprisingly healthy chowder. Ingredients include carrots, celery, onions, red pepper, corn, and potatoes. Whole milk or skim milk , or a combination is added. You can make it even richer by substituting some heavy cream or half and half to the milk.
If you have packaged frozen fresh sweet corn kernels you can add some as well if you don’t have enough fresh corn or just want more corn in your chowder.
My husband, who avoids creamy soups whenever he can, absolutely loves this chowder. It is that good!
A warm bowl of this chowder on a chilly day can be just what you need. Here’s the recipe… I’ve made it several times already!
Corn Chowder (recipe from Simply Recipes website)
Ingredients
1 tablespoon butter (For vegetarian option, omit the bacon and use 2 tablespoons butter instead).
1 strip of bacon, or 1 teaspoon bacon fat
½ large yellow onion, chopped (about ¾ cup)
1/3 cup diced red pepper
½ cup small diced carrots
½ cup small diced celery
4 -5 ears of sweet corn, kernels removed form cobs (aboout 3 cups), cobs reserved
1 bay leaf
4 and ½ cups milk, whole or low fat (may add cream or half and half for even richer flavor)
2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
3 teaspoons of Kosher salt
½ teaspoon freshly ground pepper
1 teaspoon fresh thyme leaves
To Make
1. Cook the bacon: Place butter and bacon into a large heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3 -4 minutes, or simply add 1 teaspoon bacon fat to the skillet.
2. Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until the vegetables soften, about 5 minutes.
3. Add corn cobs and bring to a simmer: Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce the heat to a bare simmer. Cover the pot and cook for 20 minutes.
Make sure the heat is as low as can be and still maintain a gentle simmer without scalding the milk on the bottom of the pan. ( Stir to check it is not sticking) .
4. Add potatoes: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
5. Finish the soup: Discard the cobs, bacon strip ( is using), and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.
Note: Feel free to add to the amount of veggies if you like. I have used small creaming potatoes with the skin on as well. Insert a sharp knife into potatoes to ensure they are done. It comes in and out easily when they are done.
Enjoy!