Wednesday, June 1, 2011
I know what you’re thinking: What on earth is she doing making a hot corn chowder in the heat of June? Yes well, I’m certain this recipe will be an even bigger hit come the cold months...BUT, we had a BBQ a few days ago and I had three delicious ears of corn on the cob left over- I just couldn’t bear to throw it away! I know there are lots of summer salads that call for corn...but, I decided to go with the chowder...and let me tell you, I’m glad I did! Oh boy is this soup good! I mean really, how can you top corn, potatoes, cheese and bacon all in one dish? How ‘bout adding a nice chunk of crusty sourdough bread to dip into it? Delish!
6 slices of bacon, chopped
2 Tbl. butter
2 Tbl. extra virgin olive oil
1 large yellow onion, diced
1/4 c. flour
1 tsp. salt
1/2 tsp pepper
1/2 tsp tumeric
6 cups chicken broth
3 medium baking potatoes, peeled & diced
3 cups corn kernels, fresh or frozen
1 c. half & half
1 c. shredded cheddar cheese
3 green onions, sliced (optional)
Cook the chopped bacon in a large soup pot until crisp. Using a slotted spoon, remove the bacon and set aside (to be used as a garnish). Drain pot of all bacon grease except 1 tsp (basically just enough to coat the bottom of the pot). Add butter & olive oil to pan. Add diced onions. Cook on medium heat, stirring every few minutes, for 10 minutes.
Stir in flour, salt, pepper & tumeric. Whenever adding flour to a dish, you must make sure you cook it a bit or else it will give your soup that “raw” flour taste. Cook flour & spices for three minutes. Slowly add 6 cups of chicken broth to pan, stirring the whole time. Add potatoes and bring to a boil. Reduce heat to a simmer. Simmer for 20 minutes uncovered.
Add the corn and heat through. Add the half & half and cheese. Heat gently for five minutes (do not allow the chowder to boil once you have added the half & half and cheese).
Ladle soup into bowl. Top with chopped bacon & green onion slices, if using. Remember to serve this soup with crusty bread...oh so good!