Corn Chowder • 6 to 8 servings
Fresh corn season. I couldn't resist making this tasty chowder. Enjoy!
Ingredients
2 tablespoons butter
6 to 8 strips bacon
1 large yellow onion, diced
1 diced bell pepper, colour of choice
1 cup diced carrot
1/2 cup diced celery
4 to 5 ears sweet corn, kernels removed from the cobs (about 3 cups)
2 1/2 cups milk
2 1/2 cups corn water, (from steaming corn cobs)
20 small red skin potatoes, diced
1 tsp kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh or dried thyme leaves
Method
Cook the bacon:
Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes. Save half the bacon bits to garnish the bowls when serving.
Cook the vegetables (except the corn and potatoes):
Add the chopped onions, bell pepper, carrot, and celery. Lower the heat and cook until vegetables soften, about 5 minutes.
Add milk & corn water, bring to a simmer:
Cover the pot and cook for 20 minutes.
Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
Add potatoes:
After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for at least another 10 minutes.
Finish the soup:
Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender.
Top with bacon bits.
Add salt and pepper to taste.
Adapted from recipe by Mitchell Davis in Kitchen Sense.
Fresh corn season. I couldn't resist making this tasty chowder. Enjoy!
Ingredients
2 tablespoons butter
6 to 8 strips bacon
1 large yellow onion, diced
1 diced bell pepper, colour of choice
1 cup diced carrot
1/2 cup diced celery
4 to 5 ears sweet corn, kernels removed from the cobs (about 3 cups)
2 1/2 cups milk
2 1/2 cups corn water, (from steaming corn cobs)
20 small red skin potatoes, diced
1 tsp kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh or dried thyme leaves
Method
Cook the bacon:
Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes. Save half the bacon bits to garnish the bowls when serving.
Cook the vegetables (except the corn and potatoes):
Add the chopped onions, bell pepper, carrot, and celery. Lower the heat and cook until vegetables soften, about 5 minutes.
Add milk & corn water, bring to a simmer:
Cover the pot and cook for 20 minutes.
Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
Add potatoes:
After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for at least another 10 minutes.
Finish the soup:
Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender.
Top with bacon bits.
Add salt and pepper to taste.
Adapted from recipe by Mitchell Davis in Kitchen Sense.
