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Corn, Potato, and Bacon Chowder

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"This soup is hearty but says summer at the same time; it is perfect for those days and nights when the corn is still sweet but there is a chill in the air. It's the smokiness from the bacon, the sweetness of fresh corn, the touch of heat from the cayenne, and the herbaceous flavor from the thyme that set this soup apart. Cream doesn't hurt either."

List of Ingredients

8 strips nitrite-free bacon
3 cups chopped onions
½ teaspoon cayenne pepper
2 large cloves garlic, minced
1 bay leaf
1 tablespoon fresh thyme leaves, plus fresh thyme tops for garnish
3 cups peeled potatoes, cut in ½-inch dice
8 cups good-quality chicken stock
2 cups heavy cream
6 cups fresh corn kernels (8 to 10 large ears of corn)
Salt and freshly ground black pepper to taste


Recipe

Cut the bacon in small pieces and sauté until it is crisp. Add the onions and cayenne and sauté until the onions are soft and beginning to color.

Add the garlic, bay leaf, thyme leaves, potatoes, and chicken stock and bring to a boil. Cook, uncovered, until the potatoes are tender, 10 to 15 minutes.

Add the cream and corn, and cook until the cream is almost at the boiling point, just a couple of minutes, which is long enough to cook corn. Season with salt and pepper. Discard the bay leaf. Garnish with the fresh thyme tops.


Makes 8 to 10 servings




• This chowder may be prepared ahead through step 2, to the point where the potatoes are cooked. Refrigerate and when ready to serve, reheat; add the cream and corn and continue.

• Leftover chowder can be reheated; there are those who actually think this is better the second day.

• If you long for this chowder on a cold winter day, you can use frozen corn kernels.