Delicious, tummy warming, Corn Chowder is good all winter long, cozy on a cold blowy night in front of the fire, or in front of the TV with candles lit nearby . . . here’s how to make it . . . come and get your happiness! ♥
First cook 8 slices of thick-cut bacon in a large heavy pan, s l o w l y, which is the trick to crisp but bendy bacon, then drain it on paper towels. Cut it into 1″ pieces with scissors, and set it aside (hide it from yourself, cover it with a paper towel, you know you ♥).
Pour off most of the bacon fat, then saute chopped onion and celery in the same pan, scraping up all that bacon goodness, until the veggies are softened, about 10 minutes. While that’s happening . . .
. . . cut about two cups of fresh corn off the cob, into a wide bowl (in the winter, frozen corn kernels are perfectly fine, unthawed). (BTW, see that knife? I can’t say enough good things about it, it’s my favorite knife, does everything, made by Henckels.)
Stir the corn into the sauteed celery and onion; then add sliced carrots, one can of creamed corn, and 4 cups of milk. Simmer gently for about 25 minutes, stirring occasionally, until the carrots are tender. (The green measuring cup? Vintage, gotta go looking for it next time you’re out and about!)
In the fall I go out to the garden to collect chives for the finishing touch on this soup. In winter, I use the tops of green onions, minced . . . and set them aside.
When the 25 minutes is up, stir in a half cup of heavy cream . . .
Then add red pepper flakes, ground sage, and half the reserved bacon pieces. Stir well, heat through, and either refrigerate until later and reheat, (it’s just as good reheated), or serve immediately . . .
Ladle the chowder into soup bowls and garnish with bacon and minced chives or green onions. And that’s all there is to it! What’s not to love? Now for the recipe!
C O R N C H O W D E R
- 8 strips of thick-cut bacon
- 1 lg. yellow onion, finely chopped
- 2 stalks celery, chopped
- 2 c. fresh or frozen corn kernels
- 2 large carrots, cut into 1/2″ coins
- 1-14 oz. can creamed corn
- 4 c. milk
- 1/2 c. heavy cream
- 1/4 to 1/2 tsp. red pepper flakes (to taste; I use almost a half tsp.)
- 1/4 tsp. ground sage
- salt and pepper to taste
- 3 Tbsp. minced fresh chives, or minced green onion tops
In a large heavy saucepan, slowly cook the bacon until very crisp; drain on paper towels; cut with scissors into 1″ pieces and set aside. Pour off all but 1 Tbsp. bacon fat. Put onion and celery into pan and cook over med. heat until softened, about 10 min. Stir in corn, carrots, creamed corn, and milk. Simmer gently for about 25 minutes; stirring occasionally, until carrots are tender. Add cream, red pepper flakes, sage and half the reserved bacon pieces. Heat through, taste for salt and pepper. Serve in soup bowls, garnished with bacon and minced chives/green onion tops. Plenty for six. (This Corn Chowder is the recipe on page 72 of the AUTUMN BOOK…this is the soup version of that recipe, with more milk and cream added to thin it, but the recipe in the book, with garlic mashed potatoes and scallops is wonderful for a company dinner on a cold blustery night!)
♥ ♥ ♥ ♥ ♥