Corn chowder is a bit of a catch22…fresh sweet corn is of course best in the summer, but who eats soup in the summer? Save it for a chilly rainy summer day or freeze that perfect corn on the cob and make in the winter.
Potato Corn Chowder
Potato Corn Chowder is the best with end of summer sweet corn on a chilly day in early fall. Creamy, sweet and savory with bacon, crumbled cheese and cilantro!
- 4 strips bacon sliced
- 1 small onion chopped
- 1 rib celery chopped
- 2 ears corn, cut off the cob or 2 cups frozen corn
- 8 red potatoes small to medium in size (any potatoes will work), about 4-5 cups when chopped in ½ inch pieces
- 1 t kosher salt
- 8 grinds fresh black pepper
- 3 cloves garlic minced
- 3 T flour
- 2 c chicken stock
- 2 c milk I used whole milk but any should work
- 1 t real maple syrup
- Cilantro, plain yogurt, sliced avocado, queso fresco, feta or goat cheese for serving
- In a large soup pot over medium heat, cook the chopped bacon until crispy, stir often so it doesn't burn. Remove bacon to a small bowl and reserve. (Don't drain, the bacon fat combined with the flour is what will thicken the soup)
- Meanwhile, chop all other vegetables (chop the potatoes last, can be unpeeled or peeled, so they won't start to brown, if you are worried they are browning, you can put them in a bowl of water and drain when ready to use). When the bacon has been removed, saute the onion, celery, corn kernels, and potatoes in the remaining bacon fat. Season with salt and pepper.
- Let saute about 10 minutes, stirring often. Temperature can be between medium and medium low, a little browning on the bottom of the pot is fine, don't allow to burn.
- Add the garlic and flour and stir well to combine for 1 minute.
- Add stock, milk and maple syrup, increase heat to medium and bring up to a boil, then reduce the heat to medium low, cover, and simmer about 30 to 40 minutes, stir occasionally, until potatoes are soft.
- Add the bacon back to the soup, or save some for topping. Garnish with cilantro, a dollop of plain yogurt, sliced avocado and crumbled queso fresco cheese or goat cheese. Serve with crusty bread or saltines.