This past week was the best of both worlds for me. Fresh spring-time sweet corn and 2 days of rain.
I’ve been wanting to make corn chowder for sometime now, but the weather has been in the 80’s lately and I knew my family would not be happy with a bowl of warm soup for dinner. Now was my time…
To get that depth of flavor, I place the cleaned corn on a baking sheet and in the oven on broil it goes until the corn browns a bit. Once the corn is cool enough to handle cut the corn off the cob.
I really like that this corn chowder is so rich yet it has no actual cream in it. The creaminess comes from the soup being blended.
- 3 tablespoons olive oil + some to rub on corn
- 3 tablespoons butter
- 4 celery sticks, chopped
- 2 large carrots, chopped
- 1 large white onion, chopped
- 2 cloves garlic, chopped
- 4 tablespoon all-purpose flour
- 5 cups chicken stock
- 2 cups milk
- 3 medium potatoes, peeled and chopped
- 4 ears of fresh corn, silks removed and cleaned
- ¼ teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon tumeric
- ½ teaspoon dried parsley
- 1 cup water, if needed
- 4 slices of bacon, chopped
- Fresh parsley, chopped (optional)
- Sweet paprika (optional)
- In a large dutch oven over medium heat cook bacon until crispy. Remove bacon from dutch oven, set aside.
- Turn on oven to the broil setting.
- Place corn on a baking sheet and lightly coat corn with olive oil, broil until corn is slightly brown about 7 to 8 minutes. Once the corn is cool enough to handle cut the corn off the cob, set aside.
- Add butter and oil to the bacon fat. Once the butter melts add celery, carrots, onion, and garlic, cook for 5 to 6 minutes until veggies are translucent.
- Add flour to the veggies and cook for 3 to 4 minutes until the flour cooks but does not brown. Then add potatoes to the veggie mixture and stir to incorporate.
- To the dutch oven veggies add the thyme, pepper, salt, tumeric, and parsley.
- Then add the chicken stock, simmer over medium heat, stirring constantly until the mixture becomes thick.
- Add half of the corn. Simmer until the vegetables become tender about 12 to 15 minutes.
- Once the veggies are tender with an immersion blender, food processor or blender; puree until smooth.
- Once the soup is smooth add milk and the remaining corn.
- Cook for another 30 minutes on a low simmer.
- Garnish with bacon, fresh parsley and a sprinkle of sweet paprika.
Until Next Time…