My years of living in New England made me a chowda lover. In addition to the regional cuisine, I had a roommate who was obsessed with the dish, especially corn chowder.
Now that summer is here I am taking advantage of all the fresh beautiful produce out there. This afternoon I picked up corn, potatoes, and bacon for the soul purpose of transforming them to soup.
SUMMER CORN CHOWDER
5 ears fresh Corn
1 sweet Onion
5 strips Bacon
1/4 cup Flour
1/2 stick Butter
2 Tablespoons Old Bay Seasoning
2 quarts Chicken Stock
1 cup Greek Yogurt
Salt and Pepper, to taste
Cheese and Scallions to garnish, optional
- Prep the corn, potatoes, and onions. Strip the corn from the cob, using either a knife or corn stripper. Dice the onion to a medium chop, and peel and cube the potatoes into one inch pieces.
- In a heavy bottom pan, render the bacon. Once browned, remove the strips, leaving the grease.
- Sauté the onions until soft and starting to brown. Add corn, flour, and butter. Cook, stirring constantly, about two more minutes until ingredients are well incorporated.
- Add chicken stock and potatoes. Bring soup to a boil, then reduce to a simmer. Simmer about 25 minutes until potatoes are fork tender.
- Ladel out about 2-3 cups of soup, process in a blender until smooth and creamy. Mix in to the rest of the soup.
- Chop the bacon and add to the soup. Adjust seasoning to taste preference. Serve with cheese, scallions, and fresh ground pepper, if desired.