Old Bay Sweet Corn Chowder
Author: My Dragonfly Cafe
Cuisine: Soup
Serves: 8-10 servings
- 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
- In Dutch Oven, or similar-sized pot, melt butter on low heat with olive oil.
- Saute onions and garlic until onions are translucent, about 8 minutes.
- In a separate pan, cook bacon until golden brown and drain on paper towels until ready to use.
- Add in fresh thyme and circulate throughout onion mixture.
- Sprinkle flour over onion mixture and whisk into onions until coated evenly.
- Stir in vegetable stock and bring to a boil.
- Pour in cream with the diced potatoes and boil hard about 10 minutes.
- Reduce heat; add corn with salt, pepper, Old Bay and bacon. Simmer for about 10 more minutes.
- Smash some of the potatoes on the side of the pot.
- Remove about 2 cups of the broth containing potatoes and corn; puree in blender and return to pot. Stir in to combine into chowder.
- Add fresh parsley and green onions.
- Ladle into soup crock; top with cheese, if desired, and sprinkle with more green onions and another dash of Old Bay.
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/
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