12/31/2023 0 Comments Corm orn gord![]() ![]() Add final liquid ingredients: stir the mixture back into the pot then stir in half and half and honey.Puree some of the chowder: remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.Boil and simmer soup: bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.Add in thyme and bay leaf and season with salt and pepper to taste. Add remaining veggies and season: bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.While whisking, slowly pour in 5 cups water. Make roux: add in the flour and garlic and cook 1 1/2 minutes.Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 – 10 minutes. Saute onion and bacon: melt butter in a large pot over medium heat.If your only option is frozen corn then yes it will work and it will make it easy, but when you have access to fresh corn use that for best results. It is the prominent flavor here after all and most important part of this soup. Key to the best corn chowder is to use the best corn on the cob you can find. Cheddar cheese – this is optional for one more last layer of something totally crave-able.If you already are using super sweet corn then you may not even need it. Honey – just a hint will help highlight the sweetness of the corn.Half & Half – this makes the chowder deliciously rich and creamy.Thyme, bay leaf and chives – these add a hint of herbiness which pairs nicely with the corn.Water or chicken broth – several people have mentioned they like the chicken broth option best, if you want more corn flavor to shine through then go with water.Yukon gold potatoes – another waxy potato can be substituted here like red potatoes.Flour – this is added to thicken up the soup.Onion & garlic – these aromatics add dimension to the soup and help build of flavors.Bacon – doesn’t bacon make everything better? Here it adds an extra little oomph of flavor.Butter – this use used for sautéing and of course it’s a staple duo with fresh corn.Fresh Corn – I like to use yellow corn because it gives the chowder a nice color but white corn will work fine too.You’ll love the rich and creamy texture paired with the tender crispness of corn in every bite. Nothing fancy, just tasty homestyle comfort food at its best! It has everything you’d want in a corn chowder and then some. If you’re like us you’re likely eating it multiple times throughout the week and looking for more ways to use it and this corn chowder is one of the best ways to put it to good use! ![]() It’s that time of year where you’ll find fresh corn on the cob galore, especially if you’re in the U.S. Truly this soup is too hard to resist and can be enjoyed all summer long!ĭon’t we all crave this time of year? Not only do we get those relaxing beach days, backyard cookouts, and weekend hikes to soak up that summer sun but it also means getting some of the best food of the year while all the fresh produce is in season. ![]() This summer Corn Chowder is creamy, comforting and full of flavor! Made with an abundance of fresh sweet corn, tender potatoes, flavorful hearty bacon, and finished with chives and cheese.
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