Corn Chowder

While growing up in Connecticut, every summer family celebration included delicious corn on the cob from Rogers Orchards. Here in Arizona the only corn that’s grown locally is earmarked for livestock consumption…definitely not appetizing. So, frozen corn it is while I live in Arizona.   

Even though this recipe uses frozen verses fresh corn, the chowder brings out the best in the corn. My husband, who doesn’t normally like soup for dinner because it’s never filling enough, said that this soup was refreshingly hearty and filled you up like a good stew would.

Corn Chowder

Ingredients:

7 C frozen corn (or good quality fresh corn stripped form the cob)

3 T unsalted butter

1 onion, chopped fine

4 slices bacon, halved lengthwise then cut into 1/4 inch pieces

2 t minced fresh thyme

Salt and pepper

¼ C all-purpose flour

5 C water

¾ pound red potatoes, cut into 1/2 inch pieces

1 ¼ C half-and-half

Sugar

3 T chopped fresh basil

Instructions:

Melt butter in Dutch oven or large pot over medium heat; add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.

Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add half-and-half and return to simmer. Remove pot from heat and season to taste with salt, pepper, and up to 1 tablespoon sugar. Serve, sprinkling with basil.

Makes 6 servings

Source: Adapter from July, 2011 Cook’s Illustrated

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