Another great summer recipe, I know your probably thinking soup, in the summer, really. But trust me it can be refreshing. Soup isn’t always for the frigid winter months, and it doesn’t need to be cold in order to be consumed in the summer. This fresh summer chowder is loaded with sweet corn, crispy bacon, fresh chives and tender white potatoes. It is cream based, but we go very lite on the cream to ensure it isn’t too heavy.
Soups of course are my favorite way to use random odds and in’s, in the fridge. Half used cartons of stock, some old wine that’s not worth drinking anymore, a random assortment of veggies, a handful of sausage you’ll never use but you won’t throw out, you name it, you can put it in a soup. Which is why I love soup, so cost effective and it lowers how much we waste.
I had a big bowl of corn in the fridge, I had recently been given two big grocery bags of corn, I husked and cleaned them, cut the kernels off and cooked them. I used a portion of the corn to make my Sweet Corn & Heirloom Tomato Orzo Salad, and I used the rest for this chowder. Start by melting some butter in a large stock pot or dutch oven, add in the chopped bacon and cook until crispy, add in the garlic and saute until fragrant. Dust in the flour and mix to combine, this while thicken your soup as it cooks.
Now add in the water rand if you have an open stock in the fridge feel free to add that in as well. Carefully add in the corn, potatoes, thyme and bay leaf, bring to a boil, than reduce to a simmer and cook for 20 minutes, the soup should gradually get thicker from the flour and the starch in the potatoes. Remove the bay leaf and season with salt and pepper. Serve garnished with cheddar cheese, bacon and fresh chives if desired.
- 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
- 3 Tbsp butter
- 5 slices bacon, chopped
- 1/4 cup all-purpose flour
- 1 clove garlic , minced
- 5 cups water
- 1 lb baby yellow potatoes, large dice
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup half and half
- 2 tbsp chopped fresh chives
- Melt butter in a large pot over medium heat. Add the bacon and cook, stirring frequently, until crispy. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water.
- Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Serve, garnished with chives, cheddar cheese and bacon if desired.