As I mentioned earlier,
my dad has been eating his weight in fresh corn this summer, buying it up at
every sale (and there are a lot of them), and sharing it with me. I've fixed it
in many ways, but now, with fall approaching, I've started to make chowder. This chowder is a snap to make, and is so rich and delicious that
you’ll want to have it all of the time.
Bacon and Corn Chowder
5 slices bacon, cut into pieces (reserve some for garnish)
1 cup diced yellow onion
2 large carrots, diced
1 celery rib, diced
1/2 cup diced Melissa's Fire Roasted Sweet Red Bell Peppers
6 Melissa's Baby Dutch Yellow Potatoes, quartered
2-1/2 cups corn broth*
1/4 teaspoon dried thyme
3-4 ears corn, stripped of kernels, cobs reserved
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
* Make corn stock by using your stripped-of-kernels corn cobs and 3 cups water. Add a rib of celery, a couple of scallions, and half of a carrot, and cook for 20 minutes to reduce to 2-1/2 cups. If you prefer not to do this (although I do encourage it, and it is so easy), you may substitute chicken or vegetable stock.
Cook bacon in a large pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Into the pot vacated by the bacon place onion, carrots, and celery, and cook, stirring frequently until onion is softened, 8 to 10 minutes.
Add potatoes, broth, and thyme, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn, roasted red peppers, and cream, and simmer, uncovered, 10 more minutes. Season with salt and pepper, then stir in bacon.
5 slices bacon, cut into pieces (reserve some for garnish)
1 cup diced yellow onion
2 large carrots, diced
1 celery rib, diced
1/2 cup diced Melissa's Fire Roasted Sweet Red Bell Peppers
6 Melissa's Baby Dutch Yellow Potatoes, quartered
2-1/2 cups corn broth*
1/4 teaspoon dried thyme
3-4 ears corn, stripped of kernels, cobs reserved
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
* Make corn stock by using your stripped-of-kernels corn cobs and 3 cups water. Add a rib of celery, a couple of scallions, and half of a carrot, and cook for 20 minutes to reduce to 2-1/2 cups. If you prefer not to do this (although I do encourage it, and it is so easy), you may substitute chicken or vegetable stock.
Cook bacon in a large pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Into the pot vacated by the bacon place onion, carrots, and celery, and cook, stirring frequently until onion is softened, 8 to 10 minutes.
Add potatoes, broth, and thyme, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn, roasted red peppers, and cream, and simmer, uncovered, 10 more minutes. Season with salt and pepper, then stir in bacon.
Garnish with crumbled bacon, some kernels of corn, and chopped chives.
This post is linked to: Over
the Moon, Dishing It
& Digging It, Art of Homemaking, Amaze
Me Monday, Busy Mondays, Inspiration
Monday, Cooking & Crafting with J&J,,
Inspire
Me Tuesday, Tuesdays At Our Home, Two Cup
Tuesday, Share Your Style, Full
Plate Thursday, Coffee and Conversation, and Foodie
Friday & Everything Else
This looks like soup heaven to me! I recently made a corn and squash chowder but a light version, no cream, and boy did I miss the cream! Yours is perfect fall comfort-
ReplyDeleteJenna
Oh, this looks so good, Pattie. I haven't made any this summer, yet! Your photos are magazine worthy.
ReplyDeleteEnjoy the remainder of the holiday weekend.
Pretty sure I'd eat the whole pot!
ReplyDeleteLooks divine!
Michelle
First time I've ever seen "corn stock"! How cool is that and makes so much sense. Looks amazing.
ReplyDeleteThis looks delicious! A great way to usher the fall season in!
ReplyDeleteWhat a great fall or winter dish. I love corn chowders and this sounds amazing.
ReplyDeleteThanks for sharing at Over The Moon party,
Bev
I love all things chowder, this looks yummy! Thanks for joining us at the DI & DI Link party, have a great week!
ReplyDeleteI pinned this! YUM!!
ReplyDeleteI would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
I love Chowder, it looks delicious! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
ReplyDeleteMiz Helen