On our way home from the Hamptons, we stopped by a farm stand and bought fresh corn. Corn right now is incredibly sweet and delicious. I love corn because it reminds me of hot summer days and eating al fresco. I read a few recipes before making the corn chowder but ultimately, I improvised. I wanted the corn to be the star of the dish and most of the recipes I read had too many flavors in it. I knew I wanted the corn to be a little chunkier than a soup because I wanted to bite into the corn. I also knew I didn’t want to use cream because I didn’t want the sweet corn taste to disappear. What resulted was a sweet corn chowder that was creamy yet you could bite into the kernels. The soup had substance but wasn’t too heavy. I couldn’t dream of it any other way.
- 4 – 5 ears of corn
- 4 cups chicken broth
- 1 strip of bacon
- 1 medium onion
- 1 tspn of thyme
- 1 tbsp unsalted butter
- 1 tbsp flour
- 1 medium peeled potato, cut into cubes
- Salt and pepper
- Boil the corn (on the cobs) in the chicken broth for about 2 minutes. Meanwhile, in a medium saucepan, heat the bacon until it becomes brown and crispy.
- Remove the corn and cool. Remove the bacon from the pan and add the onions. Cook the onions until they become translucent.
- Add the thyme then the butter. When the butter has melted, add the flour and make sure everything is coated.
- Add the chicken broth to the pan and then the potato. Bring it to a boil.
- Cut the kernels off the cob and add to the chowder. Season with salt and pepper.
- I also added the cobs to the chowder to develop the flavors more in the broth. When the soup was ready to serve, I took the cobs out.
- I took half the soup and pureed it so it was creamy without the cream.
- You can add the bacon bits to the top when you serve the chowder.