I love farm-to-table food. And this Farm Fresh Corn Chowder recipe fits that bill. Fresh corn and red peppers, with the best bacon you can find, makes this corn chowder about as good as you will ever have.
Of course using homemade stock helps tremendously, but you can certainly use good quality store-bought stock, and still have a wonderful soup. And, as always, seek out good quality corn. Of course, in the summer, when corn is at its best, is the ideal time to make this soup.
Either way, always try to go with fresh, as opposed to canned or frozen. It truly does make a difference!
Now, let’s make this amazing Farm Fresh Corn Chowder recipe!
- 4 ears of fresh yellow sweet corn
- 6 slices of thick cut bacon, cut into ½-inch dice
- 2 tablespoons unsalted butter
- 1 medium sized yellow onion, diced
- ½ large red pepper, cut into ½-inch dice
- 2 sprigs of fresh thyme, leaves removed and roughly chopped
- ½ teaspoon of ground cumin
- 4 Yukon gold potatoes, peeled and cut in ½-inch dice
- 3 cups of homemade chicken stock
- ¾ teaspoon of Kosher salt
- ½ teaspoon of freshly ground black pepper
- 2 teaspoons of cornstarch, dissolved in 2 tablespoons of water
- 1 cup of heavy cream
- 2 tablespoons of chives, minced, for garnish
- Husk the corn and remove the silk.
- Cut the kernels from the cobs into a bowl. This should give you a couple cups of corn.
- Heat a 3 to 4 quart heavy pot over low heat and add the diced bacon.
- Once it had rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
- Add the butter, onion, bell pepper, thyme, and cumin and saute, stirring occasionally for about 8 minutes - onions and pepper should be soft.
- Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil, for about 10 minutes.
- Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
- Reduce the heat to medium and add the salt and pepper.
- Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- Adjust the seasoning if necessary.
- Remove from heat and allow the flavors to meld for about an hour.
- When ready to serve, reheat the chowder over low heat, but don't let it boil.
- Ladle into bowls and sprinkle with chopped chives or fresh thyme.