Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

We just adore corn chowder. This savory bacon-enriched version is a particular favorite over the winter when we dive into our coveted stash of precooked frozen corn kernels. (To prep the corn for winter soup making, cook the cobs for 5 minutes, dip them in an ice bath, remove the kernels from the cobs, scrapping down to catch as much of the sweet corn ‘milk’ as possible. Freeze the corn in 2 cup portions in airtight freezer bags.)

Savory Bacon Corn Chowder
  • 6 bacon strips
  • 1 chopped red onion
  • 2 chopped celery stalks
  • 3 minced garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup flour
  • 6 cups warm chicken stock
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 cups heavy cream
  • 3 peeled and diced Yellow Finn potatoes
  • 6 ears corn (cooked, kernels removed)
  • Salt and pepper to taste

    Buttery homemade croutons
  • 2 cups cubed sour dough bread
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

    Cut bacon into tiny little strips (like lardons). In a heavy soup pot, slowly sauté the chopped bacon, red onion, celery and minced garlic cloves in the olive oil and butter over medium heat. Add the flour, stirring for 2 minutes. Slowly add the warm chicken stock while stirring to combine. Add the fresh thyme, heavy cream and diced potatoes. Bring to a boil. Reduce the heat and simmer for 15 minutes or so until the potatoes are cooked and the soup begins to thicken. Add the corn kernels from 6 ears of just-blanched corn cobs and salt and pepper to taste. Simmer for 10 minutes to meld flavors. Remove thyme sprigs.

    Buttery homemade croutons: melt butter in a skillet and toss in the sour dough bread cubes, stirring for 3 minutes to toast lightly. Remove from the heat, stir in the chopped parsley to lightly coat the croutons. Serve soup steaming hot with floating croutons. Serves a lot.

  • Recipe Seeds: Celery, Garlic, Onion Sets, Parsley, Potatoes, Sweet Corn, Thyme

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