by Michelle Fierek
It’s that time of year where you’ll find an abundance of fresh corn on the cob at our local stands and farmers markets. This corn chowder recipe is a perfect way to take advantage of one of summer’s last sweet treats!
This soup gets its extra creamy corn flavor by cutting the kernels off the cob and simmering the reserved cobs in the broth to release even more hidden deliciousness! A few warm spices like paprika and cayenne really compliment the sweetness of the corn, while topping it off with crisp, smokey bacon just makes it even better.
4 cups fresh corn kernels (from approximately 6 ears of corn), reserve cobs
6 slices bacon, diced
2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons flour
5 cups chicken stock (or vegetable)
1 pound baby red or Yukon gold potatoes, cut into bite size pieces
1/2 cup heavy cream
1-2 teaspoons salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon cayenne, to taste
2 tablespoons chopped fresh chives, for garnish
1) In a large soup pot, fry bacon until crisp. Remove with a slotted spoon and set aside. Drain all but one tablespoon of bacon fat. Add butter to the same pot and melt over medium heat.
2) Add onions and garlic and cook for about 5 minutes until onions have softened. Dust in flour and stir until combined, cooking another minute.
3) While stirring, pour in broth and increase heat to medium-high. Add potatoes and about four of the reserved corn cobs. Bring to a light boil, then reduce to simmer for 15 minutes or until potatoes are tender.
4) Use tongs to remove and discard cobs. Add corn kernels, cream, salt, pepper, smoked paprika, chili powder, and cayenne to taste. Simmer for another 10 minutes.
5) Ladle into bowls and top with crisp bacon and fresh chives.