Hearty Corn Chowder2021-01-202024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
5 cups water - (chicken broth or vegetable broth may be substituted)
8 ears yellow sweet corn - (husks and silks removed)
1 lb. yukon gold or baby red potatoes - , sliced into 1/2 inch pieces
1/4 tsp dried thyme
1/4 tsp smoked paprika
salt and black pepper, to taste
1 cup half and half or heavy cream
handful of chopped fresh chives
1
Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
2
Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
3
Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
4
Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
5
While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
6
Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
7
Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
8
Add in half and half, reserved corn juice, and about half the chives. Stir in and heat through.
9
Serve sprinkled with remaining chives and cooked bacon pieces, if desired.
Ingredients
5-8 slices bacon, diced
2 Tbsp unsalted butter
1 medium yellow onion, diced
1/4 cup all-purpose flour
2 cloves garlic, minced
5 cups water - (chicken broth or vegetable broth may be substituted)
8 ears yellow sweet corn - (husks and silks removed)
1 lb. yukon gold or baby red potatoes - , sliced into 1/2 inch pieces
1/4 tsp dried thyme
1/4 tsp smoked paprika
salt and black pepper, to taste
1 cup half and half or heavy cream
handful of chopped fresh chives
Directions
1
Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
2
Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
3
Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
4
Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
5
While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
6
Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
7
Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
8
Add in half and half, reserved corn juice, and about half the chives. Stir in and heat through.
9
Serve sprinkled with remaining chives and cooked bacon pieces, if desired.
