This summer I found really sweet bicolor corn so I decided to make this corn and potato chowder. It’s a chunky, delicious main meal soup perfect for end of summer and beginning of autumn. That delicious smell wafting from my kitchen as I cook it keeps my neighbors asking. What are you cooking???
Just like every season, I celebrate fresh ingredients that are harvested by local farmers. And so fresh corn is one of them. There are so many varieties of corn, depending on where you live. We enjoy corn-on-the-cob, corn bread, corn patties, soup or chowder.
In this corn chowder recipe I added diced potatoes to add more texture and chunkiness. It’s really a simple recipe to cook and the procedure is easy. Browning the bacon first gives it a smoky flavor base. The aromatics consist of onion, carrots, celery sautéed together with garlic. What makes the broth a little thick is the addition of flour.
In order to balance the sweetness of the corn, I add a little worchestershire sauce. Herbs like bay and fresh thyme add earthy tones to the dish. It really goes well with the creamy half and half at the end.
As I prepare to say goodbye to summer 2020, this corn chowder is my homage to the season. What I love about it is that it has five different vegetables in it and how healthy is that? I hope you try making it and let me know if you enjoy it. I normally serve it with a freshly baked crusty bread.
Fresh Corn and Potato Chowder with Crispy Bacon
- 4 ears fresh corn kernels
- 2 cups diced potatoes
- 1 onion diced
- 1 carrot diced
- 1 celery stalk diced
- 1 bay leaf
- 3 sprigs fresh thyme
- 32 oz. low sodium chicken broth
- ¼ cup all-purpose flour
- 1 cup half and half
- 4 strips bacon chopped
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 Tbsp chopped parsley
- 2 garlic cloves, minced
- salt and freshly ground pepper to taste
- Heat up a large pot or Dutch oven on medium heat. Add bacon into the pot and cook until brown. Remove bacon and set aside on a plate. Keep 1 Tbsp of bacon fat in the pot.
- Add 1 Tbsp of butter and 1 Tbsp of olive oil into the pot. Saute onion in the pot for 2 minutes. Add in carrots, celery and garlic. Season with a little salt and pepper. Let cook for 3 minutes. Stir in flour and cook for 1 minute. Add potatoes, chicken broth, bay leaf and thyme sprigs. Cover and let simmer for 10 minutes. Add corn into the pot, cover and let simmer for another 10 minutes. Then add half and half and simmer for 5 minutes. Adjust seasoning with salt and freshly ground pepper to taste. Serve with crispy bacon and a sprinkle of chopped parsley on top.