Corn Chowder Giangi's Kitchen Style
Corn Chowder is a perfect late summer, fall soup. This earthy rich soup is full of flavor. As I had so much fun making grilled corn on the cob, I decided to do it again and this time prepare corn chowder with them. I am in love with this corn chowder recipe. The corn intense sweetness comes out beautifully and it lingers with you. The recipe stated 45 minutes, but if you are using frozen corn, it will take only 30 minutes. Of course, if you do not have fresh corn, or have the time to make grilled corn on the cob, frozen corn will work beautifully as well. Do not feel intimidated by this soup. Although there are a couple of steps, all incur in the same pot. Less mess, more time to have fun with the family. Shall we dive into the recipe? This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 6 earscorn ears, grilled with husks on until nicely charred, removed from the cob with a sharp knife or, 2 pounds frozen
- 1 pieceslarge russet potato, peeled and diced
- 4 slicesthick bacon, sliced into slivers
- 0.25 cupolive oil
- 1 largeyellow onion diced
- 1 clovegarlic clove, peeled and core end removed
- 1 pinchsalt and pepper
- 0.5 piecelime, squeezed
- 0.25 cupwhite wine
- 6 cupchicken or vegetable stock
- 1 piecebay leaf
- 0.5 cuphalf and half
Instructions
- 1
Add the potatoes, corn kernels, lime juice, and white wine. Stir until the wine is reduced. Add the chicken stock, bay leaf, the reserved corn cob if using, bring to a boil, and simmer uncovered for about 20 minutes until the corn and the potatoes are tender stirring occasionally. Remove the corn cob, bay leave and toss them.
- 2
In a large heavy-bottom saucepan, over medium-high heat, cook the bacon with the olive oil until crisp. Remove the bacon with a slotted spoon and set it aside.
- 3
Lower the heat to medium and add the onion and cook until translucent, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 more minute.
- 4
Taste and season with salt and pepper to your liking. Add the soup in batches, if need be, to a blender saving a cup of kernels and potatoes for later. Puree and transfer back into the saucepan.
- 5
Add the half and half stir well over medium-low heat. Warm up the bacon.
- 6
Place the soup into a bowl, add some of the kernels that you set aside to each bowl and sprinkle some of the bacon over it.