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Jessica’s Corn Chowder




Source of Recipe


Adapted from various internet sources


Recipe Introduction


A delicious and simple corn soup. The corn flavor is emphasized by using the cobs to flavor the chicken broth. The paprika oil recipe can be found in the “Seasonings” section.


List of Ingredients




5 slices of thick cut bacon diced into small pieces
5 cups chicken stock
1 small onion diced
2 cloves of garlic minced
8 cobs of corn, husks and silk removed and kernels cut off (saving your cobs)
1/3 cup all purpose flour
1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2 inch pieces
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
2 bay leaves
1 cup heavy cream
3-4 tablespoons of butter
Salt and pepper
Optional: Drizzle homemade paprika oil top to finish
Optional: Chopped fresh chives on top to finish


Recipe



In a large, non-stick Dutch oven, cook the bacon over medium heat until crisp, stirring often. Add the onions, cooking until they are translucent and very soft, about 7-10 minutes. They should be a light reddish brown from the bacon grease and heat. Scrape the bottom of the pan for any bits that may be stuck.

Add the minced garlic and cook, stirring, until fragrant, about 1-2 minutes, being careful that the garlic doesn’t burn. Stir in the flour, coating all the onions and the bacon. Continue stirring. Cook this mixture about 3-4 minutes until the flour begins to lightly brown, it will be very thick and gummy. Very gradually, pour in the chicken stock. Pour about 2 T. at a time (no need to measure, this is just an estimate), stirring it into the mixture. There should be no visible liquid between each pour as you start out, but as you get toward the end of your second cup, it will start to look like a thick gravy. Continue this way until you use all the liquid, pouring more quickly at the end. This will take about 5 minutes. Once you’ve added 4 cups of your stock, add in your bay leaves, paprika, and thyme. Then stir in your final cup of stock. Add in your corn cobs at this time.

Add the potatoes, and corn, and increase the heat to high and bring to a boil (you are looking for big bubbles at the surface), stirring offer to ensure nothing burns on the bottom. Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.

Stir in the cream and let heat through for two minutes. Stir in butter.

Taste now for seasoning. Season with salt and pepper accordingly. The amount of salt you add will vary depending on your bacon, chicken stock, and butter.

Optional: Once ladled into bowls, top with chopped fresh chives and a drizzle of paprika oil.

Serves 6.