There’s a chill in the air, and a hearty soup is just the ticket on a cold day…..especially if you can eat it while sitting in front of a roaring fire with great friends!
Corn Chowder (makes 2 gallons)
Ingredients:
4 ounces unsalted butter
1 ½ pound of bacon diced
2 large yellow onions, diced
4 carrots, peeled and diced
4 ribs of celery, cleaned and diced
15 small red potatoes, cleaned and diced
8 garlic cloves, minced
4 cups of corn kernels
1 cup all purpose flour
1 gallon whole milk
1 quart heavy cream
2 bay leaves
salt and pepper to taste
¼ cup chopped parsley
Procedure:
- In a large, heavy-bottomed pot melt butter and render bacon until crisp
- Add onions, carrot, celery, garlic and corn and sauté until soft
- Add flour and combine
- Add milk, bay leaf and potatoes and simmer for forty-five minutes on medium-low heat while stirring to thicken
- Season to taste and add parsley and serve
Chef’s tip:
When corn is in season, I’ll use whole ears (about 4-6 ears), cut the kernals off and throw the cobs in the chowder and then scrape the cobs into the chowder!
