Corn Chowder

My friend Piper made this amazing corn chowder for Charlotte and my baby shower back in January. I think everyone at the shower had a second helping.  It is really that good!  The original recipe is from Cooks Illustrated, and I have made some minor tweaks to speed up the cooking process and give a little more bacon flavor.

Definitely add this soup to your rotation of meals.  It makes a good amount and kids seem to love it too!

Corn Chowder

6 c. frozen corn kernels, semi thawed (I typically buy sweet corn)

3 strips bacon

1 tablespoon unsalted butter

1 large onion , preferably Spanish, chopped fine

2 medium cloves garlic , minced

3 Tbsp unbleached all-purpose flour

3 c. low sodium chicken stock or chicken broth

2 medium-large red potatoes, scrubbed and cut into 1/4-inch cubes (about 2 c.)

1 bay leaf

1 tsp minced fresh thyme leaves (or 1/4 tsp dried)

2 c. whole milk

1 c. heavy cream

2 Tbsp minced fresh parsley leaves

1 1/2 tsp table salt

Ground black pepper

Set aside 3 cups of corn kernels.  Place remaining 3 cups of kernels in food processor and pulse 10-15 times so you end up with chopped kernels and some juices (this should give you about 2 to 2.5 cups). Transfer to separate bowl and set aside.

Sauté bacon in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs until crisp and golden brown, about 5-10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Remove bacon, chop up in small pieces and reserve.

Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, 2-2.5 cups chopped corn, and diced cooked bacon; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add the 3 cups reserved corn kernels and heavy cream and return to simmer.

Simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf. Stir in parsley, salt, and pepper to taste and serve immediately.