We headed to our friends cabin this past weekend and as my usual self, wanted to make sure and bring lots of food to enjoy. The middle of July is typically when hot dogs and hamburgers start to run their course for me so I decided lunch would be some good summer comfort food. And that would be fresh Corn Chowder. I hit the local farmers market and scooped up bags of corn for this perfectly fresh, flavorful soup. The mini crouque monsieur sandwiches were a perfect accompaniment. It’s a nice change from the grill and it hits the spot for fresh rich flavors of summer.
- 1/2 lb. thick-cut bacon cut crosswise into 1/2-inch pieces
- 1 cup finely chopped onions
- 3 scallions, thinly sliced
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
- 1 tsp. fresh thyme
- 5 cups fresh corn kernels (from 10 medium cobs)
- 1/4 cup all-purpose flour
- 1/2 tsp. pure chipotle chile powder
- 2 cups half-and-half
- 2 quarts lower-salt chicken broth
- 2 large russet potatoes, peeled and cut into 1/2 inch cubes
- Kosher salt
- Grated white Cheddar, for garnish (optional)
- Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbls. of the bacon fat.
- Return the Dutch oven to medium-high heat and add the onion, celery, carrots, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds. Sprinkle the flour into the pot and cook, stirring constantly for 3- 5 minutes.
- Add the half-and-half, chicken broth, and potatoes and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Season to taste with salt. Garnish with the reserved bacon and cheese.