Corn Chowder

Serve with some fluffy biscuits on the side and you’ve got a meal that will leave everyone happy.

Soups, chilis, chowders. They all taste so much better in the fall and winter when the temperatures start dropping and comfort food becomes a premium. This corn chowder takes advantage of the creaminess of the half and half and combines it with the sweet corn flavor. The result is silky goodness.

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·         3 Yukon or butter potatoes, medium, peeled, cut into 12 equal pieces

·         4 oz. thick cut bacon, cut into 1/2-inch pieces

·         1 Vidalia onion, diced

·         1 T butter

·         3 c. chicken broth

·         32 oz. frozen sweet corn kernels, thawed, divided

·         1 pt. half and half

·         1/4 t. thyme leaves

·         Salt and pepper 

Method

1.       In a large pot, place cut potatoes and enough cold water to cover by an inch. Put over high heat.

2.       Once the water begins to boil, cook for 8 minutes or until potatoes can be easily pierced with a fork. Remove from heat and drain.

3.       While potatoes are cooking, place bacon in a cold skillet. Put over medium heat, and cook for about 10-15 minutes or until bacon is crisp. Using a slotted spoon, remove cooked bacon to a plate with a paper towel to drain. Leave bacon fat in skillet.

4.       To the skillet with the bacon fat, add onion and butter. Cook for about 5 minutes. Sprinkle flour over mixture and whisk. Turn off heat.

5.       To a large pot, add the chicken broth, 16 ounces of the corn, potatoes, half and half, and thyme over medium heat. Add the onions and butter combination and bring to barely a simmer.

6.       Use an emulsion blender for 15-20 seconds or a potato masher to break up the potatoes, thickening the chowder.

7.       Stir in cooked bacon and the rest of the corn. Taste and adjust flavor with salt and pepper.

8.       Enjoy.

Variants

If you want to add some heat, add chopped adobe peppers (about 2 or 3) with the corn and potatoes. The smokiness really bumps up the flavor. If you have fresh corn on hand, use 4 ears of corn, shucked and cut off the cob. If you can get it, Old Bay at the table is an awesome addition.