Update from the future! Corn chowder just got better!
My wife surprised me with this Corn Chowder one night. It smelled and tasted so good I was afraid I had forgotten that it was my birthday or something. I did not grow up in New England, so Corn is probably the only kind of Chowder I really love. Add this to some amazing cornbread, and we are running out of reasons to go to Cracker Barrel.
Prep time: 45 minutes
Serves: At least 5 main dish servings
- 4 pieces of bacon
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- ¼ red bell pepper, diced
- 2 cloves of garlic, minced
- 3 sprigs of fresh thyme, leaves only (or 1 tsp dried thyme)
- 1 bay leaf
- 2 Idaho potatoes, peeled and diced
- 4 cups chicken stock
- 2 cups of milk
- 3½ cups of fresh or frozen corn
- Salt and pepper to taste
- ½ cup of Parmesan cheese, shredded
- 1 Tbsp fresh parsley, chopped
Cook the bacon over medium heat in a large Dutch oven. Once cooked, remove and drain grease on a paper towel, crumble and set aside. Add chopped onions, celery, carrots, red bell pepper, and thyme to the pan and saute for 8 minutes or until soft; add garlic and cook for 45 seconds stirring frequently. Add stock, potatoes, corn, and salt and pepper to taste. Bring to a boil.
In a separate bowl, ladle hot soup slowly into the 2 cups of milk until it becomes warm; once it is warm pour slowly into the hot soup. (Note: Never pour cold milk into hot soup – it will curdle.) Cook until potatoes are soft, about 20 minutes. If you like a chunky soup leave as is, but if you like a smoother soup, use your immersion blender (don’t forget to remove your bay leaf first). Mix in the Parmesan cheese and parsley just before serving. Garnish with crumbled bacon.
Try to refrain from gulping it like water.