Summer isn’t going to last forever, and pretty soon I won’t be buying fresh corn anymore. However, I’ve served corn so many times recently so I looked for a new way to prepare it. I had just made a huge batch of homemade chicken stock, so corn chowder seemed perfect. The soup was nice and thin, not too fatty, and had a yummy corn taste. The potatoes were a nice addition but I didn’t need so many. I didn’t puree the soup or mash the potatoes or anything, but some recipes call for that. I might try a thicker, heartier (fattier) version in the winter, but this was a perfect summer soup! I garnished with green onions and the cooked bacon, but I think cheddar cheese would be an awesome topping. And crusty bread on the side. I used 1/2 of a jalapeno without the seeds and I could have handled a whole one. I combined a recipe from Pioneer Woman and the Neelys.
- 4 pieces thick-sliced bacon, chopped
- 1 tbsp butter
- 1 medium yellow onion, finely chopped
- Salt and freshly ground black pepper
- 1 small jalapeno, chopped seeds and ribs removed
- 3 cloves garlic, finely chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 large red potato, well scrubbed and small diced
- 1 cup heavy cream (I used 1/2 cup cream and 1/4 cup milk and that worked well)
- Kernels from 3 ears of corn
- 1/4 teaspoon cayenne pepper
- 1 bay leaf or thyme
In a big pot over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions to pan. Saute until tender and translucent, about 6-7 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer mostly covered for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf or thyme. Simmer for 15 more minutes. Pour into a serving bowl and garnishwith the reserved bacon, green onions, and cheddar cheese.