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Cheesy Corn Chowder

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"One of my earliest food memories is of my mom Noni's corn chowder. She made it every year on Halloween because it was the perfect hearty meal to fill us up before the rigorous candy-seeking expedition around the neighborhood. I've given this comfort food classic an adult makeover with the addition of fresh tarragon, an underused but ideal complement to corn in all forms. This is a 365-days-a-year soup in our house because it can be made with fresh or frozen kernels and also tastes great with a range of added proteins, from shredded rotisserie chicken to sautéed shrimp."

List of Ingredients

â—¦ 6 slices thick-cut bacon, cut into ½-inch pieces
â—¦ 1 cup diced yellow onion (1 onion)
â—¦ ½ cup diced celery
â—¦ 2 tablespoons all-purpose flour
â—¦ 4 cups vegetable broth
â—¦ 2 cups half-and-half
â—¦ 2 medium russet potatoes, peeled and cut into ½-inch cubes
â—¦ 6 cups fresh or thawed frozen corn kernels
â—¦ 1 teaspoon smoked paprika
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon black pepper
â—¦ 8 ounces cream cheese, at room temperature
â—¦ ½ cup loosely packed fresh tarragon leaves, plus more for serving
â—¦ 1 ½ cups shredded sharp cheddar cheese


Recipe

Cook the bacon in a large stockpot set over medium heat, stirring, until the bacon is crispy and all of the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Leave 2 tablespoons of the bacon fat in the stockpot.

Add the onion and celery to the bacon fat and cook, stirring, until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Whisk in the broth and half-and-half. Add the potatoes, corn, paprika, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

Transfer half of the soup, along with the cream cheese and tarragon, to a blender and purée. Stir the purée back into the stockpot, then stir in the cheddar. Cook, stirring occasionally, until the cheese is melted and the chowder is warmed through, about 5 minutes. Transfer the chowder to bowls, garnish with the bacon and additional tarragon, and serve.

Makes 8 servings



• Kelly's Note:
This recipe yields a generous amount of hearty chowder. If stored properly, it can last for months. Once the chowder has cooled, transfer it to airtight containers, then seal them and stash them in the freezer. To prevent the chowder from curdling while reheating, stir it continuously until it becomes smooth in texture.