I love soup and have it pretty frequently. I’ve been waiting to get corn in my CSA bag so that I could make this corn and potato chowder. This recipe uses whole milk instead of heavy cream or half-and-half as is commonly found in chowders, so it’s a lighter version. This soup has a warm, pleasant spiciness that gives it great flavor. Because the corn kernels are added at the end, they retain a wonderful crunchy texture.
If you prefer to keep this dish vegetarian, simply omit the bacon and use vegetable stock.
4 slices thick-cut bacon
1 onion, chopped
1 clove garlic, minced
1 celery stalk, chopped
2 carrots, chopped
2 tablespoons flour
4 cups chicken stock
1 pound fingerling potatoes, diced into 1/2-inch pieces (about 2 cups)
1 teaspoon chopped fresh thyme
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups fresh corn kernels (cut from 3 to 4 ears of corn)
1 cup whole milk
2 tablespoons chopped fresh flat-leaf parsley
Cook the bacon in a skillet until crisp. Remove bacon and drain on paper towels. Reserve 1/4 cup of rendered bacon fat. When cool enough to handle, crumble the bacon and set aside.
In a stockpot over medium heat, toss the onions with the reserved bacon fat until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Add the celery and carrots, stirring to combine. Continue cooking for another 5 minutes. Sprinkle on the flour and stir into the vegetable mixture. Add the stock, potatoes, thyme, coriander, cumin, cayenne, salt, and pepper. Raise heat to high and bring to a boil. Then reduce the heat to a simmer, cover, and cook for 15 minutes until potatoes are tender. Add the corn and simmer for another 5 minutes. Stir in the milk
Ladle the soup into bowls and garnish with the crumbled bacon and parsley. Serve immediately.
Serving size: 1 1/4 cups