By Kelly Elkins
This corn chowder recipe is the absolute perfect comfort food! I was feeling under the weather so I decided that soup would make me feel better. Since I didn’t have the energy to cook, my husband stepped up to the plate. I was nervous that he didn’t get enough fresh corn cob since the recipe calls for 4 cups of corn, but 4 medium size corn cobs did the job. Since he loves bacon, he decided to add a little more than the 5 strips the recipe called for. I’m glad he did because the extra bacon made it that much more delicious! We decided not to add any chicken or crab meat, but I think we will go this route the next time we make it. It turned out amazing and he told me that it was an easy recipe to make.
Corn Chowder – EveryDay Feasts, pg. 34
5 strips bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 cups chopped onions
2 tablespoons flour
4 cups chicken broth
2 large potatoes, peeled and diced
1 cup half-and-half
4 cups fresh corn
Salt and pepper to taste
Cook the bacon in a large stockpot over low heat until wilted and the fat is rendered. Add the butter and cook until the butter is melted. Add the onions and saute for 10 minutes or until translucent. Add the flour and mix well. Cook for 5 minutes, stirring occasionally.
Add the chicken broth and potatoes. Increase the heat to medium and cook for 10 to 15 minutes or just until the potatoes are tender. Stir in the half-and-half, corn and salt and pepper. Cook for 10 minutes, stirring occasionally. You may add 1 cup chopped cooked chicken or 1 (8-ounce) container cleaned fresh crabmeat and a dash of Tabasco sauce and cook just until warmed through.
Yield: 6 to 8 servings