Warming Corn Chowder

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

This hearty and warming chowder is a stew of corn, potatoes, onions, celery, and bell peppers in a creamy chicken broth. The chowder is cooked in bacon fat, imbuing the dish with a delicious, smoky flavor that pairs beautifully with the sweetness of the corn. You can use fresh or frozen corn. Blend some of the finished soup in a blender to create a thick, creamy chowder. Serve topped with crispy fried bacon and buttered corn.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
4 thick slices bacon, cut into pieces
1 medium onion, finely chopped
1 small yellow bell pepper, finely chopped
2 stalks celery, finely chopped
3 tbsp. flour
1 tbsp chopped fresh thyme
2 bay leaves
6 cups lightly salted chicken broth
1 large russet potato (about 340g), peeled and cut into 1cm pieces.
1 cup cream (any fat content)
4 cups fresh corn kernels (from about 6 ears) or frozen corn (thawed and drained)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, bacon, onions, sweet pepper, celery, flour, thyme, bay leaf, bouillon, potato, cream, corn

Cooking the dish according to the recipe:

In a medium Dutch oven, melt 2 tablespoons of butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain.
Drain almost all the fat from the casserole, reserving only 3 tablespoons. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Season with salt and pepper to taste, then add the flour, thyme, and bay leaf. Stir the flour into the vegetable mixture until the vegetables are evenly coated. Cook for 1-2 minutes to cook the flour. Pour in the chicken broth and bring to a boil. Cover and simmer until the vegetables are tender, about 15 minutes.

Remove the lid and add the potatoes, cream, and most of the corn to the pan, setting aside 1/2 cup. Cook over low heat until the potatoes are very tender but not falling apart, 10-12 minutes.
Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved 1/2 cup corn and cook, stirring, until heated through, 6 to 8 minutes.
Remove the bay leaf from the soup. Puree about 1 cup of soup in a food processor or blender and blend it back into the soup. Ladle the soup into bowls and garnish with fried bacon and buttered corn kernels.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Autumn dishes / Soups / Thick soups and stews / Vegetable soups /

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