Prep 10 mins
Cook 40 mins
A sweet, summer corn chowder from the Earthbound Farm Cookbook.
- 946.36 ml corn kernels, fresh or 946.36 ml corn kernels, frozen
- 3 slice thick-cut bacon, cut in 1/4 inch dice
- 1 medium yellow onion, minced
- 2 celery ribs, minced
- 1182.95 ml chicken broth or 1182.95 ml vegetable broth
- 1 bay leaf
- 1 sprig fresh thyme
- 473.18 ml yukon gold potatoes, peeled and diced
- 354.88 ml half-and-half
- 4.92 ml salt
- 2.46 ml white pepper
- In a large saucepan, cook the bacon over medium heat until crisp (5-10 minutes) then drain on paper towels.
- Add the onion and celery to the fat and cook until they are soft for 10 minutes.
- Add stock, bay leaf, potatoes and thyme to the saucepan and boil over high heat. Reduce and let simmer for 20 minutes until potatoes are tender.
- Cover and turn off heat. Leave on stove for 20 minutes then discard the bay leaf and thyme sprig. Add the bacon, corn and half-and half. (You can remove 2 cups of the chowder and puree it in a blender and then add that back to the chowder for a thicker consistency).
- Season with salt and pepper.
We loved this soup! I used 2% evaporated milk in place of the half and half to cut down on some calories and fat. I also used part vegetable broth and part chicken broth to use up what I had in the pantry. Rather than removing 2 cups and pureeing it, I used a few buzzes of an immersion blender. The seasonings were perfect and required no adjustments, in our opinion. This recipe will be going into our favourites cookbook. Thank you for sharing it. Made for Spring 2011 PAC.
This was very good. I used frozen corn and dried thyme. I also used season salt and a dash of garlic salt instead of regular salt and doubled the bacon. It will be made quite often over the winter because this was such a winner!
This is totally delicious! I made it last year as written and this time I added some red pepper, and also used heavy cream, only 1/2 cup, 'cause that's what i had on hand. So satisfyingly Yummy! Thanks for an awesome recipe!