Corn chowder is not something I grew up on or even have very often, In fact this is only my second time to eat it and my first time to make it myself. This recipe’s adapted from “The Barefoot Contessa Cookbook”, recipe link here.
The star of this recipe is corn, so you’ll want to use the freshest sweetest corn you can find. Cold wet weather is not the only time to have soup, there are a lot of good summertime soups that are light and refreshing on a hot day. With summer right around the corner, now is a good time to rekindle your corn obsession. This soup is creamy and not to overly thick, the bacon gives it a nice little smoky flavor with a little extra crunch and the addition of turmeric gives it a tiny bite with a beautiful yellow color.
I could eat soup almost any day of the year and this one may just have to happen several times this corn season. What about you?
Cutting corn off the cob can make a mess, as your slicing the corn off, the little kernels pop all over the place, almost like popcorn, so to wrangle these little popping corns, I get a big bowl and place a small bowl or ramekin turned upside down in the bottom, using a small paring knife, cut the kernels off, this way most of the corn will end up in the bowl.
Chop bacon while corn is blanching. If you put your bacon in the freezer for about 15 minutes before you chop it, it’ll hold together better and won’t be so soggy and slippery.
Chop your onions and dice potatoes while your bacon is frying.
I dice my potatoes to bite size.
This is the white cheddar cheese. I freeze mine whole in the package when I get it home. It stays good for months and it will crumble very easily after it’s thawed. That way I don’t have to shred it or my fingers. This works best for casseroles or anything where the cheese will be melted.
- 4 slices bacon, chopped. I use thick slice bacon.
- 2 tablespoons olive oil
- 3 cups yellow onion, chopped
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon ground turmeric
- 4 cups chicken stock
- 2 cups corn blanching water, if you’re not blanching your corn then use 6 cups chicken stock
- 3 medium potatoes peeled and chopped bite size
- 4 ears, fresh corn, cut off cob or 1 1/2 lbs frozen corn
- 1 cup heavy whipping cream
- 1/4 lb. sharp white cheddar cheese, grated or crumbled
- 3 Green onions chopped for garnish
In a large stock pot over medium-low heat, add the olive oil and bacon, about 10 minutes then lower the heat and cook 5 more minutes or until the bacon is crispy all over.
Remove the bacon and set aside for the topping. Turn the heat back up to medium, add the butter and onions to the fat, and cook until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for a few minutes, about 5. Add the chicken stock, corn blanching water, and potatoes, bring to a boil, lower the heat and simmer uncovered for 15 minutes or until potatoes are fork tender.
(If you are using fresh corn, cut the kernels off the cob and blanch for 5 minutes in boiling water. Reserve 2 cups water for later). Skip this step if you are using frozen corn.
Add the corn, heavy cream, and cheddar cheese. Cook over just until the cheese melts.
Season to taste with salt and pepper. Serve with a garnish of the fried bacon pieces and chopped green onions or chives.