Sweet Corn Chowder
If you love fresh corn like I do then this sweet corn chowder recipe is for you.
When shopping for groceries yesterday, I saw the table full of corn on the cob and couldn’t resist. In the cart they went. Then I had to decide what to do with them.
I love corn. Roasted, boiled, or as part of a vegetable medley. Any way you want to serve me corn, I’m going to eat it, preferably with a lot of butter and salt. But today it was going to be in a soup, chowder to be specific.
My family loved this. I hope you do too.
- 8 ears fresh yellow sweet corn
- 1 lb small red potatoes – 1/2 inch slices, skin on
- 1 medium yellow onion – roughly chopped
- 3 TBL unsalted butter
- 1 TBL Bacon grease
- 4 TBL AP flour
- 1/4 tsp nutmeg
- 3 cloves garlic minced
- 5 cups water
- 1/4 tsp thyme
- 1/4 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp ground white pepper
- 1/2 pint heavy cream
- Salt and ground white pepper to taste
- 8 slices Bacon – crisped and chopped
- Chopped chives for garnish
- Remove husks and silks from the ears of corn, wash, then cut off the kernels, scrape the cobs to get the remaining corn and “milk” from the cobs and set aside
- In a dutch oven or 5 qt. pot cook your bacon over medium heat until crisp, remove and set aside to drain on a paper towel
- Pour out excess bacon fat but leave 1 TBL in the pot
- Add the butter. Make your roux by melting the butter and adding the flour 1 TBL at a time and cooking for two to three minutes on low medium each time until flour is used up
- Add a pinch of nutmeg and stir
- Over medium heat, add the onion and cook until it becomes transparent.
- Add the garlic, stir and cook over medium heat for a couple more minutes
- Add the water and stir. Raise heat to high and add the potatoes, corn, thyme, paprika, salt and pepper
- Bring to a boil, then reduce the temperature and simmer for 20-30 minutes or until the potatoes are tender
- Use an immersion blender and blend about half of the potatoes, or until it reaches your desired level of thickness and smoothness. Leave some whole potato slices intact
- Add the cream and half your chopped chives and stir
- Simmer for another 30 minutes
- Chop the bacon roughly. Add about half and stir
- Serve and garnish with your remaining bacon and chives
And just one more thing…
Mama said to eat your vegetables. Do the chives count as a full serving?