What’s this? A recipe? Don’t fall over, now. ;) I think it’s been about ten months since I last posted one and I forgot how much I enjoy the process. It’s not very peaceful with kids running around and always needing something but it’s therapeutic all the same. As I was snapping the photos for this post I told my husband that I wish I could do it all day; the creative process just soothes my soul, kind of like this soup.
Everything about this chowder is comforting…the sweet corn, the creamy potatoes, the cheesy broth, and the crisp bacon crumbles…they all just warm you to the bone. It’s hearty enough to stand alone as an entree (we love it with grilled ciabatta for dipping) but would be a fantastic addition to any meal. It comes together in about 30 minutes so whip some up and let me know what you think!
Rustic Corn & Potato Chowder
- 4 slices of bacon, chopped into small strips
- 1 tablespoon butter
- 1 large onion, diced
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken stock
- 2 medium potatoes, diced
- 1 bag (12 oz.) frozen corn
- 1/2 cup cream (heavy cream or half and half will work)
- 1 cup shredded cheddar cheese
- dried parsley, to garnish (optional)
Heat a heavy pot or dutch oven over medium heat. Cook the bacon until crisp and then remove with a slotted spoon and set aside. Add the butter and onion to the pot with the bacon grease. Sauté until the onion is soft and translucent, about 5 minutes. Stir in the flour, salt, and pepper and cook for 1 minute. Add the stock and potatoes, bring to a simmer, and let cook for 10 minutes. Add the corn, cream, and cheese and cook for an additional 5-10 minutes until the potatoes and corn are tender and the broth has thickened slightly. Taste and adjust seasoning as needed.
Dish up and top with the crisp bacon and parsley, if desired.
Source: adapted from Ina Garten