Sweet Corn Chowder
- 5 bacon strips, diced
- 1 small leek, trimmed and thinly sliced
- 2 teaspoons fresh thyme or winter savory, or 1⁄2 teaspoon dried
- Salt and freshly ground black pepper
- 2 large russet potatoes, peeled and cubed
- 2 cups milk
- 2 cups cream
- 2 cups corn kernels, fresh or frozen (preferably fresh)
Adapted from storey.com
1. Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.
2. Add the leek, thyme, and salt and pepper to taste to the pot and sauté until the leek is softened, about 5 minutes.
3. Stir in the potatoes, milk, and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.
4. Add the corn and continue to simmer until the corn is tender, about 4 minutes for fresh or 7 minutes for frozen.
5. Serve hot.
Variations: This soup can be dressed up by adding mushrooms or shrimp. When the corn is tender, stir 1⁄2 cup sautéed mushrooms or 1 cup cooked shrimp into the soup, bring up to heat, and serve.
Make ahead? Prepare through step 3, but remove from the heat just before the potatoes are completely cooked. Refrigerate. Rewarm at serving time, simmering until the potatoes are totally tender.
For large crowds: This recipe is easily doubled or tripled. To economize, use chopped parsley or chives as garnish in place of the shrimp.