When it's raining outside, there is nothing I'd rather do than climb into bed with a hot bowl of soup and a good movie. Corn chowder has always been one of my favorite soups because I'm obsessed with corn! I also love bacon and this chowder is a great combination of both. This recipe based on a recipe from Bon Appetit magazine.
what you'll need:
5 ears of fresh corn (or 3 1/2 cups of frozen corn)
2/3 cup chopped green onions (both white and green parts)
5 slices bacon, cut into 1/2 inch pieces
1 fresh jalapeño, cored, seeded and finely diced
freshly ground pepper
3 1/2 cup chicken broth
2 medium Yukon Gold potatoes, peeled and diced
1 Tbsp chopped fresh thyme
1/3 cup heavy cream
Husk the corn and cut off the kernels. Save two of the corn cobs and discard the others.
Trim and slice the green onions, keeping the white and light green parts separated from the dark green parts.
Cook the bacon in a 3 or 4-quart saucepan over medium heat. With a slotted spatula, transfer the bacon bits to a plate lined with paper towels. Try really hard not to eat the bacon (I didn't succeed).
Pour off and discard all but 2 Tbsp of the bacon fat. Return the pan to medium heat and add the white and light green parts of the green onions along with the jalapeño and saute for about 3 minutes, until the onions are soft. Add 1 tsp salt and a few grinds of black pepper.
Add the broth, corn, corn cobs, potatoes and thyme and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes. Discard the corn cobs.
Transfer 1 cup of broth and vegetables to a blender and puree. Or if you have a stick blender, blend for about 10 seconds. Return the puree to the pot and stir in the cream and the rest of the green onions and half of the bacon bits.
Simmer, stirring occasionally for a couple of minutes to wilt the green onions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with bacon.
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