Corn Chowder

This is an unbelievably filling soup. When you look at the ingredients, it mat seem as if a half-pound of bacon is an obscene amount. It is, but, in my house everyone smells the bacon, then comes into the kitchen to beg for a piece or two. I have been know to start this soup with a full pound. Either way, be sure to discard all but two tablespoons of the fat for cooking the onion.

Corn Chowder
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Serves: 9 to 10 cups
 
Ingredients
  • ½ pound bacon
  • 1 Spanish onion, chopped
  • 2 potatoes, diced
  • ½ teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 4 cups corn kernels (about 4 to 6 ears)
  • ½ cup heavy cream
  • Chopped fresh chives, for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat, add the bacon, and cook until golden brown, about 10 minutes. Set the bacon on a paper towel, and discard all but 2 tablespoons of the bacon fat. When the bacon has cooled, crumble or chop it
  2. Reheat the pot over medium heat and, when it is hot, add the onion and cook until tender, about 10 to 15 minutes. Add the potatoes and thyme and cook 5 minutes, stirring occasionally. Add the flour, stirring constantly, and cook for 1 to 2 minutes
  3. Slowly add the stock, 1 cup at a time, allowing the soup to come to a low boil after each addition. After it comes to a final boil, lower the heat to medium, and cook until the potatoes are tender, about 15 to 20 minutes. Add the corn and cream and cook until heated throughout, about 3 to 4 minutes.
  4. Serve immediately, garnished with the reserved bacon and chives