Corn Chowder
Ingredients
- 1 tablespoon butter
- 1 strip bacon,
- 1/2 large yellow onion
- 1/3 cup red bell pepper
- 1/2 cup carrot
- 1/2 cup celery
- 4 to 5 ears sweet corn
- 1 bay leaf
- 4 1/2 cups milk
- 2 medium Yukon Gold potatoes
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
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Instructions
- Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.
- Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.
- Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the 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.,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.
- 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.
- Discard the cobs, the bacon strip, and the bay leaf. 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.,Add more salt and pepper to taste.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original