Corn Chowder is one of my favorite clean out the pantry type of recipes. I normally always have the ingredients on hand and it is ready in 30 or so minutes. This recipe could easily turn vegetarian by substituting veggie stock and avoiding the bacon.
Makes ~6-8 servings
1/4 lb Bacon, diced
1 Tablespoon of EVOO
1 medium Onion, diced
1/4 cup Flour
6 cups (1400 ml) Chicken Stock 1 cup (235 ml) Heavy Cream
2 Idaho Potatoes, diced
~15 oz of Corn Salt & Pepper to taste Crisp the bacon, drain the fat, and set aside on a paper towel.
Add the EVOO to the pot and then cook the onions until translucent - not caramelized.
Sprinkle the flour over the onions and give a good stir.
Add the stock and bring to a boil. Stir often and be careful that it does not foam too much.
Once the stock is boiling add the cream and potatoes. Slowly bring back to a boil then drop to a simmer and cook for about 7-10 minutes or until the potatoes are cooked through but not completely falling apart.
Add the corn and cook until warmed through or about 2 minutes. For the corn I typically use unsalted canned corn, but have made it with fresh corn. To use fresh corn, cut the corn from the cobs, add them to the soup, and cook them for 5 minutes (instead of 2 minutes).
Serve with the crispy bacon on top.
Note: Be careful with the amount of salt that you add. Remember that you are adding salty bacon at the end as a garnish.