Pella Chronicle

February 22, 2013

Corn Chowder


The Chronicle

Pella —

Ingredients

4 slc thick-cut bacon, cut into pieces
2 Tbsp butter, unsalted

get recipes @ goboldwithbutter.com
1 md red onion, diced
2 clove garlic, minced
6 sprig(s) fresh thyme, leaves only
1/4 c all purpose flour
6 c vegetable or chicken stock
2 c heavy cream
2 md russet potatoes, peeled & diced
3 1/2 c corn kernels, fresh (if using frozen, defrost well)
  kosher salt & ground black pepper, to taste
2 tsp cayenne pepper
1/4 c parsley leaves, fresh - chopped


 
 

Directions

1
In a soup pot, cook the bacon on medium low heat, until it's rendered down (crispy). Set on paper towel to drain.

Reserve 2 tsp of the bacon grease and use it along with the butter to sauté the thyme, onions and garlic over medium heat. Cook until the vegetables are good and soft, 4 to 5 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the stock and bring to a boil. Add the cream and the potatoes, then bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).



Cut the corn kernels off the cob (or use frozen corn that's been well thawed and drained) and add to the soup. Season with salt and pepper to taste (add cayenne pepper for a special kick) and simmer until the corn is soft, about 10 to 12 minutes. Stir in the crumbled bacon, reserving some for garnish, if desired.