Friday, August 2, 2013

Potato Corn Chowder

In this week's CSA recipe email was a recipe for corn chowder.
I changed things around slightly based on what I had in the house (and because with a bacon loving husband, 1 slice would not be enough) and it turned out great!
yield: 4 servings

2 slices maple bacon, chopped
1 small onion, finely chopped
2 tbs flour
2C chicken stock
2C vegetable stock
2C water
10oz potatoes, cut into bite sized pieces
1 tsp sea salt
4 ears sweet corn
1 tsp dried thyme
1/2C heavy cream

  1. In a medium pot over medium-high heat, cook bacon until fat renders.
  2. Add onion and cook, stirring, until soft - about 3 minutes.
  3. Sprinkle in flour and cook, stirring, 3 minutes.
  4. Add chicken stock and whisk until smooth.
  5. Add vegetable stock, water, salt, and potatoes.
  6. Bring to a boil.
  7. Reduce heat and simmer for 10 minutes.
  8. Meanwhile, use a sharp knife to cut kernels from 3 of the cobs of corn into a bowl.
  9. In the same bowl, grate the kernels off of the remaining cob using a large-holed grater.
  10. Add corn kernels and grated corn to the soup.
  11. Stir in thyme and cream.
  12. Cook 10 minutes, until corn is tender and soup is heated through.
  13. Enjoy! 

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