“Mom, how much longer until the corn is ready” asks my 7 year old as we drive by the corn fields. This was back in March, and again in April, and again in May, etc, etc….you get the idea. For all the fun summer brings, it’s the taste of fresh, locally grown corn on the cob that my 7 year old longs for the most. Well, maybe not the most, but certainly the longest. Once corn season arrives, he can’t seem to get enough. We all love fresh corn on the cob, but it’s his, apparently endless, appetite for it that rarely leaves me with any leftovers to work with.
Last week something strange happened…I ended up with 3 beautiful leftover cobs to play with. There was also something else strange happening. After several months of hot, dry, near drought like conditions the skies opened up and the rain started to fall. With cooler, autumn”y” (made up word, but I’m sticking with it) weather appearing out of nowhere and a few cobs of corn in my fridge, it only seemed right to make a chowder. Or chowdah, if you’re like my husband and like to pretend you’re from Boston. Seriously. Every time :/
This bacon corn chowder was the perfect way to warm up on a cold, rainy night. I you enjoy it!
Oh, and one last note: If you’re not a fan of bacon (I promise I won’t judge you), or you wanted to make this a vegetarian friendly chowder, you can easily leave it out. You can also substitute frozen corn if you can’t get your hands on any fresh cobs.
375g package of bacon, sliced into 1/2″ pieces
1 Cup onion, diced
1/2 Cup shallot, diced
2 cloves of garlic, minced
1 Cup potato, diced
3 Cups chicken broth
2 Cups heavy cream
3 Cups corn (about 3 cobs)
1/4 Cup chives
salt and pepper to taste
In a large pot over medium heat, fry the bacon until crisp. Leaving the drippings in the pot, remove the bacon and set aside.
Add the onions, shallots and garlic to the pot. Saute for a few minutes until just starting to sweat. Stir in the potatoes, scraping up any bits from the bottom of the pan. Next, stir in the chicken broth, immediately followed by the cream. It’s important to add the cream immediately, before the broth gets too hot, to avoid separation and curdling.
After the broth and cream have been added, stir in the corn and the reserved bacon. Bring the chowder to a simmer over low-medium heat, stirring occasionally. Continue cooking for 10 – 15 minutes until everything is heated through. Garnish with the chives. Serves 4 – 6.