Easy Corn Chowder

Easy Corn Chowder – delicious one-pot meal packed with vegetables and bursting with fresh summer flavor.

I try to make a weekly trip to the farmer’s market from the time it opens in the spring until the last vegetables are sold in the fall. I love supporting local farmers selling fresh fruits and vegetables, watching the produce change as summer melds into fall and I enjoy the sense of community the farmer’s market brings.

This Easy Corn Chowder is a great example of what a trip to the farmer’s market can yield.Here in the Midwest, there’s still plenty of sweet corn at the farmer’s market and all the roadside stands. Check out your local market, get to know your farming neighbors ~ oh yeah ~ and try this Easy Corn Chowder.

I like thick, hearty soups, like Bean with Bacon Soup  and Smoked Salmon Chowder . I’m starting to think I have a thing for chowders.

Easy Corn Chowder is thick, creamy and packed with locally grown sweet corn and potatoes. These flavors are enhanced with bites of salty, Applewood smoked bacon and a hint of fresh thyme. 

I used 2% milk in this batch because it was what I had on hand. If you want an even creamier consistency, use whole milk or even heavy cream. Don’t go less than 2% or it’ll be too watery.

The Ingredients – 

• 3 – slices of thick sliced bacon, chopped (I prefer Applewood smoked)
• 5 – ears of sweet corn
• 5-6 sprigs of fresh thyme
• 1 – small onion, diced
• 1 – cup of carrots, diced
• 2 – cups of diced potatoes (skin on)
• 1/4 cup of flour
• 4 – tablespoons of butter
• 4 – cups of chicken stock
• 1 – cup of milk (2% or heavier)
• 1/2 cup of white wine (Pinot Grigio or Chardonnay)
• 1/4 cup of fresh parsley, chopped 
• salt and pepper to taste

Over medium heat, add the chopped bacon and cook until crisp, stirring occasionally, then remove and reserve the bacon, leaving the bacon fat in the pot. 

Add the carrots, onions, potatoes, corn and butter. Season generously with salt and a bit of fresh cracked black pepper and sauté over medium heat 6-8 minutes or until the potatoes and carrots are fork tender. Sprinkle the flour on the vegetables, lower the heat, stir and continue cooking 2-3 minutes more. 

Pour the wine into the pot, scraping all the bits from the bottom and continue cooking another 3 minutes. Note: If you don’t want to use wine, just add a bit more chicken stock. Fold in the chicken stock and once it’s blended, add the milk. Cook at a full boil 5-6 minutes with the lid off allowing the Easy Corn Chowder to thicken.

Add the parsley and serve with a slice or two of good bread. 

This delicious one-pot meal bursts with fresh summer flavor. Do yourself a favor and grab the ingredients along with a loaf of your favorite bakery-type bread to sop it up.

Enjoy!

Comments

1. Leave a Reply

   Mary
   September 7, 2016

   This recipe will satisfy my love for creamy hearty soup. All the bright colored veggies make one fantastic looking soup! Will definitely be making this soup very soon. Pinned. Thanks for sharing. Chat later.

   • Leave a Reply

     Bernie
     September 9, 2016

     Hi Mary – thank you so much! FYI this soup freezes really well too in small freezer bags for a great lunch.