Summer is the peak season for corn and right now in August it is at its sweetest. I have been putting corn on the table every night! Boiled and brushed with a little bit of butter, cut off the cob and put into salads and of course made into Corn Chowder. Yes, I know its a 100 degrees outside but corn chowder just screams summer. It is rich, creamy, sweet and DELICIOUS!
So what is the difference between a chowder and a soup? A chowder is a thickened cream based soup that is generally chunky. A smooth cream based soup is a bisque. And a soup is broth based. Chowder gets it name from the French word chaudiere which is a type of cooking vessel, such as a pot that the French fishermen used to put over an open flame to boil their catch with veggies and potatoes. However, chowder is an American creation which is given its rich creamy texture by using flour and pork fat (ie-bacon). I did not say this was a low fat healthy dish! I just said it was delicious!
This is a pretty easy soup to make and does not take long at all to pull together-maybe 30 minutes. I serve it with a side salad, a loaf of french bread and a cold glass of Sauvignon Blanc.
Use up that corn and Enjoy!
Creamy Corn Chowder is a summer favorite blending sweet corn, potatoes and fresh thyme.
- 4 slices bacon, chopped
- 1 onion, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 lb yukon gold potatoes, peeled and cut into 1/4" chunks
- 1/4 cup flour
- 5-6 ears of corn, cut off the cob (about 4 cups)
- 4 cups vegetable or chicken broth
- 1 1/2 cups heavy cream or 3/4 cup cream and 1/2 cup milk
- 2-3 teaspoons Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons minced chives
In a large pot or dutch oven, over medium-high heat cook bacon until browned. Remove bacon to a plate covered in paper towel.
In the bacon fat saute the onions, celery, potatoes and thyme until soft, about 5 minutes. Add garlic and saute for another minute.
Add flour to onions, celery, potatoes and garlic. Stir until all flour is absorbed, about 3 minutes.
Add corn and broth and bring to a boil. Reduce to a simmer for 15 minutes or until potatoes are tender.
Pour in cream, salt, pepper and cayenne. Stir to combine and bring to a simmer for about 10 minutes, stirring often. The chowder will begin to thicken up. Taste for seasoning.
Serve hot in bowls garnished with reserved bacon crumbles and chives.