It is that time of year when the temperatures drop, the sweaters come out of storage, and I crave wonderful homemade soups. To me, they feel like a hug in a bowl and remind me of my youth on a small farm in Connecticut. The rows of fresh corn that my father planted in our garden provided us treats like fried corn fritters and various soups. One of my favorites was Corn Chowder. I actually prefer it to the more popular New England Clam Chowder.
Today I am sharing my favorite Chowder recipe and hope enjoy it. You will notice that I eliminate onions due to a food allergy but I feel the end result is just as tasty. Give it a try and feel free to add more bacon. You can never have enough bacon.
Makes 10 Servings
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
2 1/2 tablespoons garlic, minced
1/4 cup flour
2 quarts chicken stock
1 1/2 cups new red potatoes, cubed and peeled
1 cup heavy cream
6 cups kernel corn, cut from cob
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon black pepper
1/2 pound crumbled bacon for garnish
1 tablespoon fresh parsley, chopped
Rosemary sprig, for garnish
- Cook bacon over medium heat in a large stockpot. Remove crispy bacon, place on paper towel and set aside for garnish.
- Add carrots and celery to stockpot. Cook until carrots are cooked through.
- Add garlic and corn and cook additional ten minutes. Stir often to avoid sticking.
- Coat vegetables with flour and stir for additional five minutes.
- Slowly add chicken stock and mix until there are no flour lumps.
- Add potatoes and bring to boil. Simmer and cook for 25 minutes.
- Add salt, black pepper, and cayenne pepper.
- Stir in heavy cream. Let sit for 5 minutes.
- Gently stir in fresh chopped parsley.
- Pour into bowls. Garnish with crumbled bacon and rosemary sprig.