Old Bay Sweet Corn Chowder
 
Prep time
Cook time
Total time
 
Create a taste of summer to last! Frozen sweet corn could be used during the off season.
Author:
Cuisine: Soup
Serves: 8-10 servings
Ingredients
  • 2 T. butter
  • 2 T. extra virgin olive oil
  • 1½ c. yellow onion, diced
  • 4 garlic cloves, pressed
  • 6 slices of bacon, cut into ¼-1/2 inch strips
  • 1½ t. fresh thyme (1/2 t. dried)
  • ¼ c. all purpose flour
  • 6 c. vegetable stock
  • 2 c. heavy cream(or ½ and ½ for a lighter version)
  • 1 pound Yukon Gold peeled and diced, about 3 cups
  • 6 ears of fresh corn, kernels stripped off (*see notes)
  • ½ t. black pepper
  • ½ t. Kosher salt
  • 1 T. Old Bay seasoning
  • 2 T. fresh Italian parsley, chopped
  • 3 green onion stems, finely diced
Instructions
  1. In Dutch Oven, or similar-sized pot, melt butter on low heat with olive oil.
  2. Saute onions and garlic until onions are translucent, about 8 minutes.
  3. In a separate pan, cook bacon until golden brown and drain on paper towels until ready to use.
  4. Add in fresh thyme and circulate throughout onion mixture.
  5. Sprinkle flour over onion mixture and whisk into onions until coated evenly.
  6. Stir in vegetable stock and bring to a boil.
  7. Pour in cream with the diced potatoes and boil hard about 10 minutes.
  8. Reduce heat; add corn with salt, pepper, Old Bay and bacon. Simmer for about 10 more minutes.
  9. Smash some of the potatoes on the side of the pot.
  10. Remove about 2 cups of the broth containing potatoes and corn; puree in blender and return to pot. Stir in to combine into chowder.
  11. Add fresh parsley and green onions.
  12. Ladle into soup crock; top with cheese, if desired, and sprinkle with more green onions and another dash of Old Bay.
Notes
Off season replacement of frozen sweet corn would be permissible if you desire a return to summer on a cold, crisp evening.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/old-bay-sweet-corn-chowder/