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 half and half and combines it with the sweet corn flavor. The result is silky goodness.
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 ubtter. Cook for about 5 minutes. Sprinkle flour over mixture and whisk.
5. To a large pot, add the chicken broth, 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. Taste and adjust flavor with salt and pepper.
8. Enjoy.
SOFTWARE
· 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
· 16 oz. frozen sweet corn kernels, thawed
· 1 pt. half and half
· 1/4 t. thyme leaves
· Salt and pepper
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.