Happy September! In most places that means cooler temps are here. Not so in Austin. It means hot 90 degree days are here for at least another month. But still, today I’m bringing you a soup. This is a good summer soup though. It uses fresh corn, cut right off the cob to make a chowder.
Even though I wouldn’t call myself a pro, I’ve got some experience with fresh corn and shucking a lot of it. My grandparents owned a farm and in the summers would grow so many rows of corn. As far as the eye could see. I definitely remember playing in between the rows, and going out to pick the corn right off the stalk. Every summer, we’d bring a box or two of it home to our house and sit on the back patio, shucking lots of ears as a family.
But if you’ve never bought fresh corn and shucked it, it’s so easy! Simply pull all the outer leaves off. Then you can cut the ends off. And finally, if you have some of that corn silk stubbornly attached, simply run it under some water or soak it to help loosen those strands. It’s worth it to have that sweet, sweet corn right off the cob.
Now.. onto the chowder!
This recipe was adapted from the Summer Corn Chowder here.
Fresh Corn Chowder with Bacon
- 4 ears corn shucked
- 3 slices thick-cut bacon
- 2 tbsp butter
- 1 medium yellow or white onion diced
- 1/4 cup all purpose flour
- 3 cloves garlic minced
- 3 cups water
- 2 cups chicken broth
- 1 1/3 lb red potatoes diced
- 1/2 tsp dried thyme
- 1 bay leaf
- salt and pepper
- honey for drizzling
- Shuck the corn if needed, removing all the silk. Cut the kernels from the cobs and set aside. Discard the cobs.
- Dice the bacon and cook over medium heat in a large stew pot, stirring as needed until bacon is cooked through. Remove the bacon from the pot with a slotted spoon, leaving the bacon grease. Place the cooked bacon on paper towels.
- Add the butter to the pot and melt. Add the onion and cook until translucent, stirring frequently.
- Sprinkle the flour and garlic into the pot and cook for 30 seconds, stirring as it cooks. Whisk in the water and the chicken stock. Bring the mixture to a boil, stirring occasionally.
- Add the potatoes and corn and stir to combine. Then stir in the thyme and bay leaf.
- Bring back to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, until potatoes are tender.
- Remove the bay leaf.
- Then ladle about 2 cups of the soup into a blender. Blend until smooth, then add back into the pot. Stir to combine. Season with salt and pepper to taste.
- Scoop the chowder into bowls, and drizzle with honey and top with bacon bits.