Celebrate Summer’s Bounty with Creamy Corn Chowder
Hello, foodies! Today, we’re celebrating the abundance of summer with a recipe that’s sure to become a seasonal favorite – Corn Chowder.
As the sun-kissed days of summer unfold, the fields burst with golden ears of sweet corn, and there’s no better way to savor the season’s bounty than with a bowl of hearty and satisfying Corn Chowder. This creamy concoction is a celebration of summer’s vibrant flavors and comforting textures.
Imagine the scene: a bubbling pot of chowder, filled with the sweetness of fresh corn, the creaminess of potatoes, and the savory richness of bacon or ham. Each spoonful is a symphony of flavors, transporting you to lazy summer days spent lounging in the sun and enjoying the simple pleasures of life.
But what truly sets Corn Chowder apart is its versatility. Whether you’re enjoying it as a light lunch on a warm afternoon or as a comforting dinner on a cool evening, it’s sure to hit the spot and leave you longing for more.
So, whether you’re a seasoned chef or a novice in the kitchen, Corn Chowder is the perfect recipe to add to your summer repertoire. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and enjoy the flavors of the season!
Corn Chowder
Ingredients
- 4 slices bacon chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 cups fresh or frozen corn kernels about 4-5 ears of corn
- 2 cups diced potatoes about 2 medium-sized potatoes
- 2 cups diced carrots about 4-5 carrots
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour for thickening, optional
- Chopped fresh parsley or chives for garnish (optional)
- Cornbread or crusty bread for serving
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish, leaving some in the pot for flavor.
- Add the finely chopped onion to the pot with the bacon and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the fresh or frozen corn kernels, diced potatoes, and diced carrots to the pot. Mix well to combine.
- Pour in the chicken or vegetable broth, add the bay leaf and dried thyme, and season with salt and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- In a separate small bowl, whisk together the whole milk and heavy cream. If you want to thicken the chowder, you can create a slurry by mixing 2 tablespoons of all-purpose flour with a few tablespoons of water until smooth. Stir the milk and cream mixture (and slurry, if using) into the chowder.
- Simmer the chowder for an additional 5-7 minutes, allowing it to thicken slightly.
- Taste the chowder and adjust the seasonings with more salt and black pepper if needed. Remove and discard the bay leaf.
- Ladle the Corn Chowder into bowls, garnish with the reserved crispy bacon bits and chopped fresh parsley or chives (if desired).
- Serve the Corn Chowder hot, accompanied by cornbread or crusty bread for dipping.
