Holy cow, how is it almost September?!
I had so many plans for this summer, and I was well on my way to accomplishing them in June. Then July rolled around, and brought with it that horrible heat wave that drove all motivation from me. Then work picked up, and I’ve been busy designing a logo, a website, business cards, and operating manuals for work. Which means a lot of time spent on the Adobe help website, looking up answers to all of my problems.
I have also been working like a dog on my novel, so that I can get it on Amazon by September (back to school presents for everyone you know? Just sayin’).
So basically my summer has turned into an eyes glued to a computer screen and butt falling asleep in my chair kinda summer. Boo.
I did set aside time to make some fabulous corn chowder though, because it’s the best time to find these guys at your local farm stand (try Knickerbocker Farms in Pittsford, NY for the best sweet corn ever!)
What you’ll (probably) need:
- 2 tablespoons butter
- 1 tablespoon EVOO
- 1 onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme, leaves only
- 1/4 cup flour
- 6 cups canned vegetable/chicken stock
- 2 cups heavy cream
- 2 potatoes, peeled and diced
- 6 ears corn
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- 4 slices crispy bacon, crumbled
- shredded cheddar cheese
- paprika, cayenne, or any other spices to amp up the flavor.
I don’t know if I’ve mentioned this before, but I am not a patient person. At all. So any recipe that allows me to constantly taste it while it’s cooking makes me very happy, and soups are the perfect example of this. At every single stage during soup-making (ok, don’t eat the roux), you should be tasting your soup. So the ingredients listed are more general guidelines, instead of exact amounts.
Butter, olive oil…meet pot. Melt over medium heat.
Toss the onions, garlic, and thyme in there, and cook for about 10 minutes, or until the onions are nice and soft. Add the flour and stir quickly to coat all the veggies with it.
Pour in the stock and bring to a boil.
Add the heavy cream and boil hard for 10-13 minutes, or until the potatoes start to break down. Cut the kernels off the corn cobs and add them to the soup. Season with salt and pepper, and simmer for another 10-12 minutes (until the corn is soft).
Here’s where you get to customize the recipe. I added shredded cheddar cheese, paprika, cayenne, and crushed bacon on top.
I also garnished with some parsley to add a sexy dash of green to this mostly yellow dish. The flavors are delicious, and it’s a thick, hearty soup, perfect to warm you up on the colder summer nights.
Plus…bacon. And cheese. It’s surprisingly not too thick, which I wouldn’t have minded, but it’s the perfect consistency to reheat the next day for leftovers. Sometimes my thick soups thicken overnight…and turn into solids…ew.
I missed out on the corn season last summer, so I’m awfully glad I found the time (and energy) to take advantage of it this year. And, if I’m lucky, I’ll be able to make this again before the corn disappears.
Recipe adapted from here