Summer? Fall? Kinda. Time for creamy corn chowder.

Is it summer? Fall? Kinda both? Who the hell knows. It’s time for creamy corn chowder. A fall(ish) recipe, since it is officially fall, made with my favorite end-of-summer produce – sweet corn.

This creamy corn chowder is simple and tasty AF. And I bet most of the ingredients you have on hand (chicken stock or broth, heavy cream, bacon). Hell, I will even go so far as…no fresh corn?? Use frozen, that will work just fine.

Things you can do to make this more awesome.

  1. Add cheese – cheddar or Parmesan in this would be an excellent addition
  2. Don’t add actual cheese but simmer with a Parmesan rind like I did here. No soup or stew is ever made bad with the addition of Parmesan rind simmered in it.
  3. Add all kinds of additional vegetables. Green beans cut small would be a nice addition, chopped red or green peppers, even kale would be great in this
  4. Kick it up with some spice – add a Serrano chili or some crushed red pepper flakes for some heat.
  5. Add wine. When in doubt or even just in the mood, add wine to the roux – it never hurts anything ever.

In our house we make a huge pot and have it for lunch all week with some crusty sourdough (that I purchase bc much to my husband’s dismay, I still don’t do homemade sourdough). If you want to try your own bread, this, I have been told is by far the best recipe to make at home.

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Creamy corn chowder

Ingredients

  • 6 slices bacon diced
  • 2 tablespoons butter
  • 1 red onion diced
  • 2 garlic cloves finely chopped
  • huge bunch fresh thyme leaves only
  • 1/4 cup all-purpose flour
  • 6 cups chicken or vegetable stock
  • 2 1/2 cups heavy cream
  • 1 yukon gold potatoes diced
  • 6 ears corn kernels cut off the cob
  • Salt and ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • chopped green onion for garnish

Instructions

  1. Cook the bacon in a soup pot or a dutch oven over medium heat until browned. Remove the bacon with a slotted spoon and add the butter to the pot. Add the red onion, garlic, and thyme and cook, adding a little salt and pepper to season, until the vegetables translucent and soft. Sprinkle flour over the vegetables and stir to coat everything well and let the flour cook out a little bit and brown up (this will result in a deeper flavor). Pour in the stock and bring to a boil. Add the heavy cream and potatoes, bring back to a boil for a few minutes, until the potatoes break down break down and are easily smashed in the soup (all about the thickness and texture).

  2. Add the cut corn kernels to the pot and season again with a little more salt and pepper. Bring the heat down so that the soup simmers (not a harsh boil). Simmer for about 20 minutes. Throw in your fresh parsley at the end, add our bacon back in and garnish in bowls with green onion and additional parsley if you want. Be sure to remove the thyme stick when serving.

 

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