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Corn Chowder

Source of Recipe


From "Gale Gand's Lunch!" by Gale Gand



List of Ingredients



• ½ pound bacon, cut into small pieces
  
• 1 small yellow onion, chopped
  
• 1 large carrot, peeled, halved lengthwise, and sliced
  
• 1 stalk celery, halved lengthwise and sliced
  
• ½ bulb fennel, chopped
  
• 2 cloves garlic, minced
  
• One 12-ounce can beer (cheap beer is just fine)
  
• ½ cup all-purpose flour
  
• 6 cups chicken stock
  
• 3 cups fresh corn kernels (from about 4 ears; reserve the cobs)
  
• 2 Yukon gold potatoes, cut into ½-inch cubes
  
• 1 tablespoon chopped fresh flat-leaf parsley
  
• 1 tablespoon chopped fresh rosemary
  
• ½ teaspoon fresh thyme leaves
  
• 1 bay leaf
  
• 2 cups heavy cream
  
• Salt and freshly ground black pepper
  






Instructions



1. Heat a large heavy-bottomed pot over medium heat. Add the bacon and cook until almost crisp, about 5 minutes. Pour off half of the rendered fat, then add the onion and cook for about 2 minutes, until the onion is slightly shiny.
   
   
2. Add the carrots, celery, and fennel and cook for about 10 minutes, until the vegetables just begin to brown and caramelize. Add the garlic and cook for 1 minute, then add the beer and cook, stirring occasionally, for about 5 minutes, until the liquid has reduced and the mixture has thickened. Add the flour and cook for about 1 minute, then add the stock, corn kernels and corn cobs, and potatoes. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and add the herbs. Let the soup simmer for about 20 minutes to tenderize the potatoes and extract flavor from the corn cobs.
   
   
3. Remove the corn cobs, add the cream, and season with salt and pepper to taste. Cook for 10 minutes more. Serve immediately or let cool, then store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
   
   Serves 4 to 6