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Corn Chowder (Original)

A creamy corn and potato chowder with bacon, thyme and parsley.

cornsoupchowderamerican
One of 2 versions of Corn Chowder
Illustration of Corn Chowder (Original)
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Ingredients

  • 5-6 ears corn
  • 2 cups heavy cream
  • 2 Idaho potatoes, peeled and diced
  • salt and freshly ground black pepper
  • 1/4 cup fresh parsley leaves, flat-leaf, chopped
  • 2 tbsp butter
  • extra-virgin olive oil
  • 1 onion, diced
  • 1/4 cup all-purpose flour
  • 6 sprigs fresh thyme, leaves only
  • 2 cloves garlic, minced
  • 6 cups canned vegetable stock
  • 12-16 oz bacon

Steps

1Cook the bacon and soften the vegetables

  1. Cook 12-16 oz bacon.
  2. Heat 2 tbsp butter in a soup pot over medium heat.
  3. Add 1 tbsp extra-virgin olive oil.
  4. Add 1 onion, diced.
  5. Add 2 cloves garlic, minced.
  6. Add the leaves from 6 sprigs of fresh thyme.
  7. Cook until the vegetables are good and soft, 8 to 10 minutes.
  8. Dust the vegetables with 1/4 cup all-purpose flour.
  9. Stir to coat everything well.

2Add the stock, cream and potatoes

  1. Pour in 6 cups canned vegetable stock.
  2. Bring to a boil.
  3. Add 2 cups heavy cream.
  4. Add 2 Idaho potatoes, peeled and diced.
  5. Bring to a boil.
  6. Boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

3Add the corn and finish

  1. Cut the kernels off the 5-6 ears of corn.
  2. Add the corn to the soup.
  3. Season with salt and freshly ground black pepper.
  4. Simmer until the corn is soft, about 10 to 12 minutes.
  5. Stir in 1/4 cup chopped fresh parsley leaves.
  6. Give it another little drink of extra-virgin olive oil.
  7. Ladle the soup into bowls and serve.

Corn Chowder: 2 versions

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  1. 1
    Corn Chowder v2
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  2. 2
    Corn Chowder (Original)This one
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