Corn Chowder

Name: Corn Chowder
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 strip bacon, or 1 teaspoon bacon fat; 79 milliliters diced red bell pepper; 118 milliliters diced carrot; 118 milliliters diced celery; 710 milliliters 4-5 ears of sweet corn, kernels removed from the cobs (about , cobs reserved (see steps for taking corn off the cob); 1 bay leaf; 1 liters milk, whole or low fat; 2 mediums Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups); 3 teaspoons Kosher salt; 1 teaspoons freshly ground black pepper; 1 teaspoon fresh thyme leaves

Corn Chowder is a gluten free hor d'oeuvre. This recipe makes 6 servings with 248 calories, 10g of protein, and 10g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. A mixture of celery, milk, carrot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Yellow Split Pea Corn Chowder with Sweet Corn, Corn Chowder, and Corn Chowder.

Instructions

Cook the bacon:

Ingredients you will need

Bacon

Place butter and bacon into a large, heavy-bottomed soup pot.

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Butter

Bacon

Soup

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Pot

Heat on medium heat until the bacon renders its fat, 3-4 minutes.

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Bacon

Add the onions, bell pepper, carrot, celery:

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Bell Pepper

Carrot

Celery

Onion

Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.

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Red Pepper

Vegetable

Carrot

Celery

Onion

Add corn cobs (stripped of corn), milk, bay leaf to pot, simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot.

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Bay Leaves

Corn

Milk

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Pot

Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes.

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Bay Leaves

Milk

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Pot

Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

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Milk

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Stove

Frying Pan

Add potatoes, salt, thyme: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

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Potato

Thyme

Salt

Soup

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Pot

Discard cobs, bacon, bay leaf, then add corn, black pepper: Discard the cobs, the bacon strip, and the bay leaf.

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Black Pepper

Bay Leaves

Bacon

Corn

Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender.

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Black Pepper

Corn Kernels

Potato

Soup

Add more salt and pepper to taste.

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Salt And Pepper

Equipment

Pot

Stove

Frying Pan

Ingredients

Servings:

1Tbsp

butter 1strip

bacon, or 1 teaspoon bacon fat 79milliliters

diced red bell pepper 118milliliters

diced carrot 118milliliters

diced celery 710milliliters

4-5 ears of sweet corn, kernels removed from the cobs (about , cobs reserved (see steps for taking corn off the cob)1

bay leaf 1liters

milk, whole or low fat 2mediums

Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)3teaspoons

Kosher salt 1teaspoons

freshly ground black pepper 1teaspoon

fresh thyme leaves

Recommended wine: Chardonnay, Riesling, Sauvignon Blanc

Corn Chowder works really well with Chardonnay, Riesling, and Sauvignon Blanc. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.