It’s soup season! I had some lovely Quincy corn in the fridge that I needed to use and a recipe I wanted to try, so Corn and Potato Chowder was on the menu for dinner last night. The ingredients. These are things I almost always have on hand. The only thing I had to buy was whipping cream.
This took about 45 minutes start to finish (not including cooking the bacon). I think I can get this down to a 30 minute meal with a few tweaks. The original recipe does not call for bacon, but everything is better with bacon, right?! This was a totally filling comfort food dinner. If you sub vegetable broth for the chicken broth, the chowder is vegetarian.
This makes about 4 main dish servings. It will not freeze well due to the corn and potatoes.
2 cups corn
1 small onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 cups chicken broth
2 cups peeled and diced potatoes
1 teaspoon dried thyme
1 1/4 cup heavy cream
salt and pepper to taste
1/2 pound bacon, cooked and crumbled
Sauté corn, onion and garlic in a large saucepan until the onion is tender. Process half of the vegetables in a blender or food processor until finely chopped. Return to saucepan.
Add broth, potatoes and thyme. Heat to boiling. Reduce heat and simmer until potatoes are tender, about 10-15 minutes. Stir in cream and simmer 2-3 minutes or until heated through. Season to taste with salt and pepper.
Serve topped with crumbled bacon.
Variations: try adding diced ham instead of the bacon.
Top with shredded cheddar cheese and/or chives.
Touch of Nectar 