The Best Corn Chowder I’ve Ever Made!
I’m already feeling refreshed after two days “off”. My days off have been full of work, but it’s a different, less pressure work than normal. Normal is good, but this week has been really nice. I didn’t realize how much I needed it. I always feel like if I take a day off, life can’t go on without (insert whatever item I’m taking a break from). But, I think life has gone on without my weekly menu and this week’s show. It’s simultaneously humbling and a good reminder. 🙂
It was cooler on Monday than it had been the previous week. About 20 degrees cooler. Maybe that’s another reason I’m feeling refreshed. Not so bogged down by the heat. I had to jump at the opportunity and make some soup. We’ve gotten corn on the cob the last two or three weeks in our Abundant Harvest Organics box. It is one of my favorite things EVER! I love it raw, in salads, grilled, boiled, in salsa… just let me eat it and I will be happy.
As corn sits in the drawer, the sugars begin to turn into starch (says the ever wise AHO newsletter), so it needs to be consumed quickly for optimal flavor. This corn had been in there almost a week and I didn’t want to miss out.
I’ve attempted chowders beforeÃ‚ (or soups that I’ve called chowders that may not have been, but were still yummy). This was by far my most successful one. The proof is in the empty soup pot. We ate it all! Not a drop was left for another day. We had bread with honey butter on the side, but to be honest, I could have done with just the soup.
One small note, then you can read the recipe: I opted to try something different from the traditional roux that I always do for a thickened soup. My mom told me that she whisks together flour and water then adds to the soup. I tried it and it worked perfectly. Thanks, Mom!
Now, make this soup… when it’s cool enough outside for a soup day.
|Three Cheese Corn Chowder topped with Bacon||
- 2 ears corn, kernels off cob
- 1 C zucchini or summer squash, diced or chopped
- 1 carrot, grated
- 2 potatoes, diced or chopped
- 2-3 cloves garlic, diced
- 1 t tropical pepper sea salt
- 1 1/2 t smoked paprika
- 1 1/2 t sweet paprika
- 2 T + 1 t apple cider vinegar
- 2 T olive oil
- 1 T bacon grease
- 1/4 C feta, crumbled
- 1 C parmesan, grated (plus more for topping, if desired)
- 1/4 C cheddar, grated
- 2 T all purpose flour
- 1/4 C water
- 4-6 C water
- 1-2 C milk
- 2 slices bacon/serving
- Cook bacon. Remove from pan and place on paper towel lined plate to drain. Reserve 1 T bacon grease.
- While bacon cooks, heat soup pot. Add olive oil. Add carrots, zucchini, garlic, potatoes, and seasonings. Cook over med heat until veggies start to get tender, 5-7 minutes, stirring often (make sure garlic doesn’t burn). Add 2 T apple cider vinegar and scrape the bottom of the pan (deglazing the pan).
- Add water, cover, bring to a boil. Uncover and cook until veggies are cooked through, about 45 minutes or so.
- Whisk flour with 1/4 C water. Stir into soup. Add corn and bacon grease.
- Add milk (use as much or as little as you want, depending on desired thickness of soup). Cook until steam begins to rise, then turn off heat. Do not boil (the milk can “break” if it gets too hot).
- Add cheese, a little at a time, gently whisking in. Add 1 t apple cider vinegar.
- Taste and adjust seasonings if necessary. Serve topped with bacon and parmesan cheese.