(Recipe can be found on the site You Made That? here.)
Step by Step Instructions:
For this warm-you-to-the-core soup, the following ingredients are needed: Salt and Pepper, Dried Thyme (or fresh Thyme if you have it on hand), 3 large Yukon Gold Potatoes, Half and Half (I opted for the fat-free variety), Chicken Broth (32 oz. total), one medium Onion, about 2 Carrots and 2 Celery Stalks chopped, 4 strips of Bacon, Green onions for the topping, Frozen Corn, Ground Cumin, and Butter.
Before I did anything, I got the chopping out of the way. My potatoes weren’t very big, so I cut up about 5 of them into bite-sized pieces. Then I diced 1 onion, and chopped 1/2 cup each of carrots and celery stalks. Whew, glad that was out of the way!
To begin, heat a large pot to medium. Then using those handy kitchen shears, cut 4 slices of bacon into 1/2 inch pieces into the pot.
Then cook that bacon until it’s nice and crispy. (Seriously, someone needs to invent smell-a-vision photography and computers.) Once crispy, place the bacon on some paper towels to drain and pour the bacon drippings in a separate container.
Moving on to the soup…melt two tablespoons of butter in that same pot.
Add the onions, carrots, and celery to the melted butter and cooked for about 10 minutes until they were tender.
Then it’s time to add the spices including 1/2 teaspoon of dried thyme leaves (or 1 tablespoon of fresh thyme), 1 teaspoon of ground cumin, and salt and pepper.
The corn, potatoes, 1 cup of water and 32 ounces of chicken broth are then added.
Bring the soup to a boil, cover it, and reduce the heat to low. Allow it to simmer about 10 minutes.
Now the blender makes an appearance. Ladle 2 cups of the soup in a blender…
…and blend it until smooth.
The blended soup then gets added back to the pot along with 1/2 cup of half and half and the soup is removed from the hot burner.
Then it’s time to eat. Serve it garnished with your choice of green onions, cheese, sour cream and that glorious bacon you cooked earlier and Enjoy!!
Smoky Corn Chowder
Makes 6 servings
1 16 ounce bag of frozen corn
4 slices bacon cut crosswise into 1/2 inch strips
2 T. butter
1 medium onion chopped
1/2 cup celery
1/2 cup carrot
1 T. fresh thyme leaves chopped or 1/2 tsp. dried leaves
1 tsp. ground cumin
salt and pepper
3 large Yukon gold potatoes peeled cut into bite size chunks
32 oz. chicken broth
1/2 cup half and half
cheese, green onions, sour cream
1. In a 6 quart pot on medium, cook bacon until crisp. Remove bacon to paper towels, and pour off bacon drippings.
2. Melt butter in the pot and add onion, celery, carrot. Cook until tender about 10 minutes. Stir in thyme, cumin, and 1 tsp. kosher salt, 1/2 tsp cracked black pepper. Add potatoes, broth and 1 cup water and corn, bring to boil then reduce heat and simmer covered for 10 minutes.
3. Pour 2 cups soup into a blender and puree until smooth. Return to pot and add the half and half stir and remove from heat.
Garnish: with bacon, green onions,cheese and or sour cream
Recipe adapted from Redbook