Sweet Corn and Potato Chowder

Instructions

Using a sharp knife, slice the kernels off the ears of corn. Don't discard the corn cobs just yet, you are going to simmer them in the soup to extract the corn milk.

In a large 6 to 7-quart dutch oven, add the diced bacon. Heat over medium to medium-low, stirring and cooking until crispy. Use a slotted spoon to remove and transfer bacon to a paper towel lined plate - leaving the fat in the pot.

To the bacon fat, add butter and onion. Stir and cook until the onions are soft and translucent, about 8 to 10 minutes. Add flour, stir and cook 2 minutes. Stir while you pour in heavy cream, continue to stir until it begins to thicken. Pour in broth and stir some more.

Next, add the potatoes and corn cobs. Increase the heat to hight and bring to a boil. Once boiling, reduce heat to a simmer. Cook for 15 to 20 minutes or until the potatoes are tender. Once the potatoes are tender, remove the cobs before adding in the corn kernes, shredded/grated sharp cheddar cheese and 1/3 of the cooked bacon. Lastly, taste and season with about 2 to 2½ teaspoons of kosher salt and about 1/2 teaspoon freshly ground black pepper more or less to taste.

Ladle soup into bowls and serve with a little of the reserved bacon, snipped fresh chives and extra freshly ground black pepper.

If soup is too thick, add more broth. If soup is too thin, see blog post for a list of ways to thicken it.

Soups, Stews & Chilis