Tuesday, October 22, 2013

Smoky Corn Chowder

Hello, friends. I've been saving this recipe for over a year now (largely because I didn't get around to posting it last fall...), so I'm extra excited to share it with you.

This here is corn chowder, which, I must say, is my favorite of all the chowders. Fresh corn, creamy potatoes, smoky and crispy bacon, and springy chives all mingled in a bowl of harvest happiness. You can't say no. You can't. Don't even try.

Need more convincing? Picture me this: It's Saturday night, and after a fun day at the pumpkin patch or apple picking you're ready to settle into a relaxing night of watching football or snuggling up with your favorite snuggle buddy. You need soup -- something hearty and flavorful and rich. Oh, yes. This is it.

You know I'm right, don't you? I mean, I don't mean to be smug about it, but I knew this was just what you needed. Probably because it's just what I needed, and you and I can't be that dissimilar, deep, deep down.

Moving on.

I prefer to use fresh corn in this recipe, but frozen works well, especially now that fresh corn is reaching the end of its season. Happy snuggling!

Smoky Corn Chowder
from Autumn from the Heart of the Home

8 strips of thick-cut bacon
1 lg. yellow onion, finely chopped
2 stalks celery, chopped
2 c. fresh or frozen corn kernels
2 large carrots, cut into 1/2″ coins
1-14 oz. can creamed corn
3 c. milk
1/3 c. heavy cream
pinch red pepper flakes -- I use Aleppo pepper (to taste)
1/4 tsp. ground sage
salt and pepper to taste
3 Tbsp. minced fresh chives, or minced green onion tops

In a large heavy saucepan, slowly cook the bacon until very crisp. Drain on paper towels. When cooled, crumble into 1″ pieces and set aside. Pour off all but 1 Tbsp. of the rendered bacon grease. Sautee onion, carrot, and celery med. heat until softened, about 10 min. Stir in corn, creamed corn, and milk. Simmer gently for about 25 minutes; stirring occasionally, until carrots are tender. Add cream, red pepper flakes, sage and half the reserved bacon pieces.  Heat through, taste for salt and pepper. Serve in soup bowls, garnished with bacon and minced chives/green onion tops.

1 comment :

  1. Would you believe that I have never ever had corn chowder. I cant wait to try.


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