Wednesday, June 22, 2011

Corn Chowder

Usually chowder is a fall or winter recipe. Also, I'm not a big fan of soup. The recipe and picture just looked amazing from reading my new cook book and so I dog-eared it. It took a week of coercing myself to get the energy to make this, but in the end it really didn't take that long at all! If you're not really a soup fan like myself, then just give this a try; you won't regret it. If you love potatoes and corn, then you will absolutely love this recipe. The one complaint I think I had was that if you eat the soup by itself, it's sort of bland-tasting so I HIGHLY recommend adding cheese and even bacon pieces. I think next time I'll add a little more salt and pepper as well as melt in a little cheese. The recipe below is the original.

On a side note, I am about two weeks away from my due date. That is why the posts have been MIA lately and probably will continue to be. I have pictures, new recipes, and more, but what little energy I have is reserved for naps, cleaning and daily contractions. I apologize, but please do enjoy the rest of my blog posts in recent months for all of your recipe needs. I'll be posting my favorite summer recipes in the coming weeks to give you all a taste of what my summer will (hopefully) be like this year!

Corn Chowder
Adapted from: Simply Suppers
Serves: 8-10 *

2 Tbsp unsalted butter
1 Tbsp olive oil
1 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 cup all-purpose flour
6 cups chicken stock
4 large russet potatoes, peeled and diced
2 cups half-and-half
4 cups corn kernels, thawed if using frozen
kosher salt
finely ground black pepper
1/2 cup shredded cheddar cheese, for topping
1/4 cup cooked bacon, crumbled, for topping

In a large stockpot over medium-high heat, warm the butter and oil until a few droplets of water sizzle when sprinkled into the pot. Add onions, garlic and thyme. Cook, stirring occasionally until soft, about 4 minutes. Dust the onion mixture with flour and stir to coat. Cook for 1 minute and whisk in the chicken stock. Increase heat to high and bring the mixture to a boil.

Add potatoes and bring mixture back to a boil. Stir in half-and-half. Reduce heat to medium and simmer uncovered for 15 minutes, or until potatoes are tender.

Add the corn and simmer until the corn is softened, about 15 minutes. Season with salt and pepper to taste. Serve hot and garnish with cheese and bacon as desired.

* NOTE: This recipe makes a lot of soup. If you are a smaller family and don't want too many leftovers, then halve the recipe.

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