Don’t we all crave this time of year? Not only do we get those relaxing days spent outside, backyard cookouts, and weekend hikes to soak up that summer sun but it also means getting some of the best food of the year while all the fresh produce is in season.
It’s that time of year where you’ll find fresh corn on the cob galore, especially if you’re near the plethora of local growers. If you’re like us you’re likely eating it multiple times throughout the week and looking for more ways to use it and this corn chowder is one of the best ways to put it to good use!
It has everything you’d want in a corn chowder and then some. Nothing fancy, just tasty homestyle comfort food at its best!
There are lots of recipes out there but I went with this one from Recipe Tin Eats figuring that the flavour profile would be the best - you use the bacon drippings to make the soup base and after cutting the kernels off, throw the corn cobs into the broth to infuse it with extra corn flavour! The potato is cooked until very soft, so the edges are starting to breakdown and this helps thicken the soup.
I was right. This was an amazing soup!
We like to serve corn chowder with some grated cheese on top in addition to the green onions and bacon in the recipe.
Enjoy!
Corn Chowder
4 cobs corn
1 tsp butter
250 g/8 oz bacon, chopped
30 g/2 tbsp butter (use 3 tbsp if bacon is lean)
1 garlic clove, minced
1 small onion, diced (or half large onion) (yellow, brown or white)
5 tbsp flour
2 cups chicken broth, low sodium
3 cups milk (I used low fat but full fat will work too)
600 g/ 1.2 lb potatoes, cut into 1 cm / 2/5" cubes (about 2 large)
2 sprigs of thyme OR 1 tsp dried thyme
3/4 cup cream
3/4 cup scallions, green part finely sliced
Salt and finely ground pepper to taste
Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
Add flour and mix it in. Cook, stirring, for 1 minute.
Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
Stir through cream and 3/4 of the bacon and scallions. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and scallions.
How much corn?
Posted by: Robert Barrett | September 12, 2021 at 03:47 PM
Sorry about that Robert. 4 cobs. I have fixed the post. Thanks for letting me know.
Posted by: JDeQ | September 12, 2021 at 08:54 PM