CORN AND BACON CHOWDER
Serves 6 to 8 (2 quarts)
My mid-west raised Grandmother made this all the time especially during fresh corn season. But don’t let it stop you from serving it when the fresh corn is gone; it’s still wonderful using frozen corn. You can also add pieces of fresh salmon or shrimp, adding just to simmer at the end. This chowder is a warm-your-soul comfort food.
4 thick sliced bacon, diced
1 small onion, chopped
1cup chopped celery
1-1/4 cups chopped red bell pepper
3 cups peeled and cubed Yukon Gold potatoes
4 cups or so chicken broth
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 cups crème fraiche or heavy cream*
5 ears husked corn, kernels cut off the cob or 16 oz pkg. frozen corn kernels, thawed
1 teaspoon cornstarch softened in 2 tablespoons dry sherry (optional)
Chopped fresh parsley for garnish
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings.
In the drippings, sauté the onion, celery and red pepper until tender. Add the potatoes, broth, thyme, salt and pepper to taste. Bring to a boil. Reduce heat; cover and simmer for 10 - 15 minutes or until potatoes are tender. Add crème fraiche and corn and stir until steaming. Stir in cornstarch mixture if you’d like the soup a little thicker. Ladle soup into warm bowls and top with reserved bacon and parsley.
*Or substitute half and half and/or milk for the cream
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