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Corn Chowder with Bacon

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"Man, I love this chowder. This is how it's supposed to be made (and the way I've done it since college): thick and full of corn, bacon, butter, cream�no skimping, no 'healthier' substitutions. Enjoy this on a cold night in front of the fire (it's equally enjoyable on a summer evening when soup sounds like all you'd want). Our Cornbread with Sorghum Butter, flour tortillas, a stack of Ritz crackers, or a crusty loaf of Italian bread would be the perfect accompaniment to this."

List of Ingredients

◦ 8 slices smoked bacon, cut into small dice
◦ 3 tablespoons unsalted butter
◦ 1 large yellow onion, cut into �-inch dice
◦ � poblano pepper, seeded and cut into �-inch dice
◦ 2 cloves garlic, minced
◦ � cup masa harina
◦ 5 cups chicken stock
◦ 1 � pounds Yukon Gold potatoes, scrubbed well and cut into �-inch chunks
◦ Kernels from 10 ears of yellow sweet corn (about 8 cups), or 8 cups frozen corn kernels
◦ � teaspoon smoked paprika
◦ Kosher salt and freshly ground black pepper
◦ 1 cup heavy cream
◦ 4 fresh basil leaves, rolled and cut


Recipe

In a Dutch oven or other heavy-bottomed pot over medium heat, cook the bacon until browned but not too crisp, about 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

Add the butter to the pot. Once it has melted, stir in the onion to coat and cook over medium heat for 5 minutes. Add the poblano and the garlic and cook, stirring, for 1 minute. Slowly whisk in the masa harina and gradually add 1 cup of the chicken stock, � cup at a time. Whisk and continue to cook for 2 minutes, letting the mixture thicken into a roux that turns golden brown. Stir in the remaining 4 cups chicken stock until well combined.

Add the potatoes and cook for 2 minutes, stirring frequently. Reduce the heat to medium-low, add the corn kernels and smoked paprika, and season lightly with salt and black pepper. Stir, cover, and cook for 15 minutes more, or until the potatoes have softened slightly. Remove from the heat to cool slightly.

Transfer 3 cups of the mixture to a food processor or blender and pur�e until smooth. Return the pur�e to the pot, along with the cooked bacon, stirring until blended. Increase the heat to medium and cook for 5 minutes more, stirring as needed. Remove from the heat.

Stir in the cream and basil until well combined. Taste and season with more salt and pepper as needed. Serve warm.

Serves 8 to 10






❧ The soup can be covered and refrigerated for up to 3 days or frozen in an airtight container for up to 1 month.