Looking for a warm and comforting bowl of soup for a cold day? Here’s a recipe for a great creamy corn chowder put together without cream and with corn I froze from the overload this summer, potatoes from Farmer Paul, and local bacon from Dickson’s at Chelsea Market (my new favorite amazing bacon). It’s from Saveur with tweaks. Serves 4.
- 4 strips bacon cut into 1/2″ lardons (strips)
- 2 cups corn kernels (from 4 ears of corn if you have fresh)
- 2 tablespoons butter (could be less if your bacon renders a lot of fat)
- 2 teaspoons fresh thyme, finely chopped
- 2 cloves garlic, finely diced
- 1 small onion finely chopped
- 1 bay leaf
- 3 cups milk
- 2-3 medium new potatoes peeled and cut into 1/2″ cubes
- Salt and pepper
- 1 small jalapeno pepper (optional), seeded and finely diced
Heat the bacon in a large pot over medium heat, stirring occasionally until crisp. Reserve 2 tablespoons for garnish, leaving the rest of it (and the rendered fat) in the pot. Add the butter, thyme, garlic, onions, and bay leaf. Cover the pot and cook, stirring occasionally, until the onions are soft, about 6 minutes. Add the corn, milk (jalapenos, if using) and potatoes. Bring to a boil, cover and reduce to low. Simmer until the potatoes are tender, about 25 minutes.
Discard the bay leaf. Partially puree the chowder either with an immersion (stick) blender, or by taking about a cup of the chowder and pureeing it in a blender or food processor until smooth. Add it back to the rest of the soup, and stir to combine. Season with salt and pepper to taste. Serve with the bacon garnish, and enjoy.
If you got some of our chipotle salt for the holidays, using it to finish the soup gives it a nice kick.