Corn Chowder

My 14 year old nephew got his first official job this summer.  He’s working on a farm picking crops for them to sell at grocery stores and local markets.  So far he’s picked cucumbers, peas and corn.  They start at 6 am and go until they are done for the day – usually between 9 and noon. I’m so impressed by his desire to work those early mornings! Last weekend when we went to visit, he had a whole bushel of corn that he was able to bring home and as we were packing the car he proudly asked if we wanted to bring some home.  Of course I said yes, but then on the 3 hour ride home I realized, what are we going to do with 8 ears of corn for only 2 people?  And since it was so freshly picked, I wanted to use it right away, not have a piece each night for dinner all week long.

So the first thing that popped in my head was corn chowder.  I figured I could make a large batch and we could have some for dinner one night, eat it for lunch for a few days and freeze the rest for an easy lunch or dinner in the next few months.  This recipe turned out great, but it does make a lot so half it if you want! I brought some to my in laws and my father in law said he doesn’t really like corn chowder, but he happily ate two bowls and said he loved it!  It isn’t too overpowering that you can’t eat it in the summer and with a little extra cheese to garish it would be great in the fall.  Enjoy!

{Sorry, there’s something weird going on with my SD card, and I get get the pictures of the corn chowder or the peanut butter stout brownies off it right now.  I’ll try to post pictures later.}

 

Corn Chowder

Ingredients

8 ounces bacon, chopped

4 cups chopped onions

2 cups chopped bell peppers

3 gloves of garlic, minced

1/2 cup flour

1 teaspoon ground black pepper

1/2 teaspoon thyme (dry or fresh)

9 cups chicken stock

6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)

8 cups corn kernels, (8 ears of fresh corn) or frozen (3 each 10 oz bags)

2 cups half-and-half

1 cup milk

1/2 teaspoon red pepper flakes

2 cups sharp cheddar cheese, grated

Salt and Pepper

 

Directions

In a large stockpot over medium-high heat, cook the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a tongs and put to the side. Reduce the heat to medium, add the onions and peppers to the fat, and cook for 10 minutes, until the onions are translucent.  Add the garlic.

Stir in the flour and pepper and cook for 3 minutes. Then add the chicken stock and potatoes and bring to a boil. Simmer uncovered for 15 minutes, until the potatoes are tender.

If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling water with about ¼ cup of milk in it.  This makes the corn a little sweeter than the standard saltiness of salted water for corn (a tip I learned this weekend from my sister in law and then saw a few places while I was looking at corn chowder recipes). Drain the corn kernels. (If using frozen corn you can skip this step.)

Add the corn to the soup, and then add the half-and-half, milk and cheddar. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper. Serve hot with a garnish of bacon.

Inspired by Ina Garten

 

Corn Chowder
 
Prep time
Cook time
Total time
 
Corn Chowder
Author:
Serves: 12
Ingredients
  • 8 ounces bacon, chopped
  • 4 cups chopped yellow onions
  • 2 cups chopped bell peppers
  • 3 gloves of garlic, minced
  • ½ cup flour
  • 1 teaspoon ground black pepper
  • ½ teaspoon thyme (dry or fresh)
  • 9 cups chicken stock
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 8 cups corn kernels, (8 ears of fresh corn) or frozen (3 each 10 oz bags)
  • 2 cups half-and-half
  • 1 cup milk
  • ½ teaspoon red pepper flakes
  • 2 cups sharp cheddar cheese, grated
  • Salt and Pepper
Instructions
  1. In a large stockpot over medium-high heat, cook the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a tongs and put to the side. Reduce the heat to medium, add the onions and peppers to the fat, and cook for 10 minutes, until the onions are translucent. Add the garlic.
  2. Stir in the flour and pepper and cook for 3 minutes. Then add the chicken stock and potatoes and bring to a boil. Simmer uncovered for 15 minutes, until the potatoes are tender.
  3. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling water with about ¼ cup of milk in it. Drain the corn kernels. (If using frozen corn you can skip this step.)
  4. Add the corn to the soup, and then add the half-and-half, milk and cheddar. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper. Serve hot with a garnish of bacon.