Corn Chowder

Hooray, it’s time to enjoy the corn harvest in Western Washington.  Yes, we’ve been enjoying fresh corn for about a month, but this is different.  Today, it’s soup weather.  So, say it with me, HOORAY!  You all know how much I love soup and since we’ve been having some interesting weather, it seemed like the right time.  We had a thunder and lightning storm that was almost biblical in its intensity the other day.  Wow!  When your town makes CNN reporting for this kind of weather, you know it was impressive.

But, as usual, I digress.  All I really wanted to acknowledge was it’s time for soup.  I just found out corn chowder is a favorite for one of my favorite people, so it’s time to find the perfect recipe.  This is basically Ina Garten’s chowder recipe with a few additions.  She’s my hero, what can I say.  My favorite sous chef gave me a hand with all the chopping.  He’s turning into a soup fan as well.

4 slice bacon, chopped

4 tablespoons (1/2 stick) butter

2 tablespoons olive oil

2 cups chopped onions

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon turmeric

6 cups chicken stock or broth

1 pound white potatoes, Yukon Gold for example, unpeeled and cubed to a 1/2 inch dice

5 cups of corn, approximately 5 ears fresh or a pound or so of frozen

1 cup half-and-half

1 heaping cup grated cheese, I use a combo of Jack and Cheddar

Salt and freshly ground black pepper to taste

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

*   From the Recipe Box:

G said it needed more bacon, so we used 8 slices.

The turmeric really added a yellow vibe to the chowder.

and remember:  Fake it until you make it.  Big kiss, Lynn

 

 

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