Monday, August 3, 2015
Sweet corn chowder
Is everyone enjoying lots of sweet corn right now?!? I was happy to see sweet corn arrived to the farmers' market recently. It's a sure sign that you are at the peak of summer and I think it's something most people look forward to each year. We love to eat sweet corn on its own with some butter and salt, but I also like to make a batch of corn chowder. Surprisingly, I haven't posted my corn chowder recipe on here yet, so it gave me the perfect opportunity to use this fun corn soup bowl. Corn chowder really highlights the sweetness of corn. It's simple in flavors and ingredients to let the corn shine.
This recipe will make enough for about four servings as a main dish. We had our soup for dinner with some garlic bread. It was delicious! It also makes a nice lunch (we will be taking the leftovers to work).
Sweet corn chowder
6 ears sweet corn
2 slices thick-cut bacon
1 medium Vidalia (or other sweet) onion, finely chopped
1 celery rib, halved lengthwise and chopped
2 garlic cloves, minced
salt and freshly ground black pepper
3 cups water
1 bay leaf
1 large potato, peeled and diced
3/4 cup half and half
2 tablespoons all-purpose flour
chopped fresh parsley, for garnish
dash of hot sauce, optional
Use a sharp knife to cut all the kernels from each ear of corn. Set them aside in a bowl. Then, use the back of your knife and run it down the length of the cobs. This will release a lot of corn juice/starch and kernels pieces. Place this into the bowl with the kernels.
In a soup pot or Dutch oven, cook the bacon until crisp. Remove the bacon to a paper towel-lined plate. Drain all but about 2 teaspoons of the bacon fat from the pot.
Add the onion and celery to the pot. Stir well and cook until they begin to turn translucent. Stir in the garlic, a good pinch of salt, and a few grinds of black pepper. Let cook for about 1 minute.
Stir in the water, bay leaf, corn, and potato. Whisk the flour into the half and half and then whisk it into the soup. Let the soup come to a low boil, stirring often. Reduce to a simmer and let cook, stirring occasionally, until the corn and potatoes are soft and the soup is thickened, about 15 minutes.
Crumble or dice the bacon and stir it into the soup, reserving a few pieces to garnish each bowl. Season the soup with salt and pepper, to taste. Stir in the parsley and remove the bay leaf. Add a dash or so of hot sauce, if desired.
Serve hot topped with reserved bacon, additional parsley, and your favorite hot sauce, if desired.
What was I cooking one year ago?: blueberry pie
Two years ago?: lemon-zucchini cornmeal cookies
Three?: tomato-Parmesan buttermilk biscuits
Four?: roasted salsa verde
5?: spicy eggplant & Thai basil stir-fry