A friend had made this soup years back, I was a vegetarian and didn’t try it because of the bacon. . .Everyone that did try it was very enthusiastically going back for seconds. This recipe comes from the Joy of Cooking, and is clearly meant for the middle of summer. . . you’re supposed to boil the corn cobs in the broth to flavor it. I, however, am much more enthusiastic about a chowder in the dead of winter. Cold winter days go well with a nice warm pot of soup. I made this soup this week-end and modified it just a little so I could make it out of season. If you have the Joy of Cooking this recipe is called Fresh Corn Chowder. .. I’m not going to call mine that for obvious reasons.
diced celery and onion. . .
sliced bacon. . . ready to be fried
finished, chunky, creamy, savory soup
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 medium stalks of celery, chopped
- 2 medium potatoes, peeled and diced
- 2 bags frozen corn
- 4 cups of whole milk
- 1 cup chicken broth
- 1 1/2 teaspoons salt
- 1/2 tsp. freshly ground black pepper
- 1 Tablespoon butter
In a large soup pot over medium-low heat cook the bacon, stirring until it has rendered it’s fat and is crisp. Tilt the pot and remove all but about 2 Tbsp. of fat.
Leave the bacon in the pot and add the onion and celery, cook until it’s limp and beginning to brown a tad. . . add the chicken stock and cook until it has reduced a lot.
Add the corn, potatoes and the milk to the pot. Bring to a boil (try not to have it boil over like I did) and simmer for about 10-15 minutes, until the potatoes are tender.
Remove about a cup and a half of the solids and blend in a blender, add this back into the pot to thicken it.
Add the Tablespoon of butter and stir it in once it melts.
Ladle into bowls and eat.