Bacon Corn Chowder

Bacon Corn Chowder

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cobs fresh corn, shucked

  • 8

    slices of bacon cut into ½ inch (1.27cm) pieces

  • 1

    large onion

  • 1

    tablespoon (15 ml) garlic, minced

  • 1

    tablespoon (15 ml) butter

  • 1

    pound (454 g) Yukon gold potatoes peeled and cut into ½ inch (1.27cm) cubes

  • 1

    cup (250 ml) white wine preferably a Sauvignon Blanc

  • 1

    tablespoon (15 ml) fresh thyme leaves

  • 1

    teaspoon (5 ml) ground cayenne

  • 4

    cups (1 liter) whole milk

  • 3

    cups (750 ml) 35% cream

  • 1

    red pepper diced ¼ inch (.63 cm) cubes

  • 6

    green onion thinly sliced on bias

Directions

Remove the kernels from the cob by laying the cob down on cutting board; using a sharp knife make strokes cutting the kernels off evenly. Reserve kernels and keep the cleaned cobs for later. Take the now cleaned cobs and scrape each cob over a bowl to remove the juice and milk. Reserve liquid and cleaned cobs for later. Peel and chop the onion into ¼ inch (.63cm) dice. Place a large soup pot over medium heat. Add the chopped bacon. Cook until golden brown and crispy. Drain off all but 1 tablespoon (15ml) of bacon fat. Add the butter, onion and garlic and sauté until fragrant and slightly translucent. Add potatoes and toss to coat, cook 1 minute. Deglaze pan with white wine. Stir all the yummy bits from the bottom. Add the fresh thyme, cayenne and the milk and cream. Take half of the corn kernels add the reserved juice, corn milk and blend until smooth. Add to soup. Break all the reserved corn cobs in half and add to the pot. Simmer for 20 minutes or until potatoes are tender. Season the soup with salt and pepper. Remove cobs from soup and scrape off any juices that may be clinging to the cob. Garnish each bowl with red pepper and sliced green onion.


Nutrition

Facebook Conversations