There is nothing better than Summer corn. And yes, I’m aware that it’s October but things have been a little busy over here lately, so this well intentioned end-of-summer post has become a mid-fall post. The air is getting crisper and corn is still available in your local grocery store. Run! Go get some! I’ll wait here.
Ok, glad you’re back. Now get shucking. Fresh corn is one of my favorite things. It never seems to loose its firm texture in soups despite all the simmering and this chowder is no exception.
This chowder is hearty. It’s filled with and corn and potatoes and highlighted with the smokey flavor of bacon. Because as we all know, bacon makes everything better. This one pot dish can simmer away on the stove and be ready for dinner in under an hour- perfect for a weekend dinner.
makes 6 servings
adapted from Cooking Classy
5 slices smoked bacon, cut into 1/2-inch pieces
1 medium yellow onion, chopped
1/4 cup flour
1 clove garlic, minced
5 cups water
8 ears fresh corn, husked and cut from the cob
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 teaspoon thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup coconut milk
1/4 cup green onions, sliced
Shredded cheddar cheese, for serving
Heat a large pot over low heat and add the bacon. Saute, stirring frequently, until the meat starts to cook then add the onion. Cook until the onion softens and starts to brown around the edges. Stir in the flour and garlic and cook for 2 minutes. Slowly add the water and whisk to combine. Bring the mixture to a boil and add the corn, potatoes, thyme, and bay leaf. Simmer, stirring occasionally, until the potatoes are fork tender, about 20 minutes. Transfer 2 1/2 cups of soup to a blender and puree until smooth. Stir back into the pot and add the remaining ingredients. Serve hot topped with shredded cheddar.