Prep 15 mins
Cook 30 mins
This is a rich, slightly smoky corn chowder that I adapted from a recipe in the book Soup Makes The Meal. With corn fresh from the cob, cream, and smoked cheddar, this thick soup has a good balance of flavors. It's my favorite soup recipe.
- 3 -4 slices bacon, cut into small pieces
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 large corn cobs, kernels cut off the cobs and cobs reserved
- 5 cups chicken broth
- 1⁄2 cup heavy cream
- 3 tablespoons flour
- 4 -5 ounces smoked cheddar cheese, grated
- 1 teaspoon Dijon mustard (optional)
- salt and pepper
- Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
- Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
- Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
- Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
- Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
- Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
- Serve hot, garnished with crumbled bacon.
Lovely! A couple of potatoes would be amazing in this!