I am a big fan of creamy soups, and this chowder combines corn, potatoes, and onion to make a nice, creamy broth. Mmm. Add a few Rosemary Oyster Crackers, and the whole family slows down and relaxes when this gets served.
You’ll notice that I use frozen corn for this so I can make it in the winter. Sure, fresh corn is best— there’s nothing like it in the summer— but my Midwestern upbringing will not permit me to be a snob about frozen vegetables. These days, you can find very good organic veggies in the freezer section for throwing into recipes here and there.
Winter Corn Chowder
- 4 slices thick-cut bacon, cut into ½-inch pieces
- 1 small yellow onion, chopped fine
- 1 16 oz bag frozen corn
- Sea salt
- freshly ground black pepper
- 1 russet potato, peeled and cut into ½-inch dice
- 4 cups vegetable broth
- Heavy cream, to serve
- 1 tbsp fresh chopped flat-leaf parsley
Line a dish with paper towels. Heat a medium saucepan over medium-high heat. Add the bacon and cook until crispy. Use a slotted spoon to transfer to the paper towel-lined dish.
Add the onion to the saucepan and sauté until fragrant and softened, 2 to 3 minutes. Add the corn, season with salt and pepper, and sauté 2 minutes, until softened.
Add the potato and broth. Increase heat to high, and bring to a boil. Reduce heat to low and simmer until the potato is tender when pierced with a fork, about 15 minutes.
Spoon half of the soup into a blender and pulse until smooth. Stir the puree back into the saucepan with the remaining soup. Ladle the soup into bowls and swirl a bit of cream on top of each. Sprinkle the parsley and reserved bacon over the soup.