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About the Recipe: As early as 1884, corn chowder was a favorite dish to prepare. The creamy texture of fresh corn and its sweet flavor make it a popular holiday dish as well as a comfort supper soup. This recipe is especially tasty because the natural flavor of the corn, enhanced as it is blended into a smooth, thick silky broth, is served with bits of corn and potato cubes. Just garnish with a sprinkle of fresh minced chives or parsley.
Recipe Inspired by: Dorie Greenspan in her book, “Everyday Dorie”,” Fresh-Off-The-Cob Corn Chowder”.
Puree Soup Broth: Working in batches, if necessary, puree the soup in a blender or a food processor, or use a handheld (immersion) blender. Whatever you use, try to get the soup as smooth as possible. Return the pureed corn sauce to a rinsed soup pot, over a gentle simmer.
Fry Bacon: In a large skillet, cook the bacon strips until crisp; remove to paper lined plate; set aside to dice bacon when cooled.
Cook Remaining Vegetables and Corn: Add the remaining onion vegetables and corn to bacon drippings. Put the skillet over medium heat. Season with salt and pepper; cook stirring, for about 6 minutes and almost tender. Add wine or water; cook until liquid evaporates.
Prepare Corn Chowder: Add the skillet onion vegetables, diced bacon, and potato cubes to the pureed soup; cook at a simmer for 5 to 10 minutes, until everything is piping hot. Taste for salt and pepper.
To Serve: Ladle the chowder into bowls; sprinkle with minced chives and parsley.
pdf for Copy of Recipe – Thick ’n Creamy Golden Corn Chowder
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