Farm Fresh Corn Chowder
User Reviews
5
Farm Fresh Corn Chowder
Description
This chowder begins by rendering bacon in a heavy pot to impart smoky fat, followed by sautéing butter, onions, diced red pepper, fresh thyme, and ground cumin until softened. Fresh corn kernels and diced Yukon gold potatoes simmer in chicken stock, where part of the mixture is lightly mashed to thicken the base. Seasoned with kosher salt and freshly ground black pepper, the chowder gains creamy texture when cornstarch slurry is incorporated and thickened over gentle heat. Heavy cream adds richness before the chowder is served.
The combination of crispy bacon, sweet corn, and warm spices creates complexity in the broth. Yukon gold potatoes provide a tender, creamy body that contrasts with bits of chunky corn and crisp vegetables. Garnishing with fresh minced chives adds a mild onion flavor and color contrast to each bowl.
This chowder can be served as a comforting starter or main dish during cooler months, providing a satisfying balance of smoky, sweet, and savory notes in a creamy consistency.
Ingredients
- 4 ears corn have an extra on hand, just in case, yellow, fresh, sweet
- 6 lices Bacon cut into ½-inch dice, thick cut
- 2 tablespoon butter unsalted
- 1 medium yellow onion diced
- ½ large red pepper cut into ½-inch dice
- 1 tablespoon thyme chopped, fresh
- 1 teaspoon cumin ground
- 4 potato peeled and cut in ½-inch dice, Yukon gold variety
- 3 cups chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoon cornstarch stirred and dissolved into 2 tablespoon of water
- ¾ cup heavy cream
- 2 tablespoon chives minced, for garnish
Instructions
- Husk the corn and remove the silk.
- Cut the kernels from the cobs into a bowl. This should give you a couple cups of corn. Set a handful aside for garnish.
- Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- Pour off all but 1 to 2 tablespoons of the bacon fat, leaving the bacon in the pot.
- Add the butter, onion, bell pepper, thyme, and cumin and sauté, stirring occasionally for about 8 minutes - until onions and peppers are soft.
- Add the corn kernels, potatoes, and stock. Turn up the heat, cover, and boil, for 10 minutes.
- Carefully remove the lid, and then use the back of your spoon to smash some of the corn kernels and potatoes against the side of the pot.
- Reduce the heat to medium and add the salt and pepper.
- Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- Taste, and adjust the seasoning if necessary.
- Remove from heat and allow the flavors to meld for about an hour.
- When ready to serve, reheat the chowder over low heat, but don't let it boil.
- Ladle into bowls and sprinkle with chopped chives and reserved corn kernels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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