I know there is still sweet corn in your grocery store. Go out now and buy some. Grab some potatoes as well (along with all the other ingredients) and make this soup. If you are in Chicago, the weather is just turning from gross, sticky 90+ degrees to the 60’s and 70’s for the rest of this week. Perfect weather for this corn chowder! I found and make this recipe off of The Kitchen Sink’s blog. The recipe may look long at first, but remember, this is a soup and everything just gets tossed into one big pot. God I love soup.
- 5 strips of bacon – sliced into small pieces
- 1 T. olive oil
- 1 large onion – diced
- 5 celery ribs – diced
- 1 t. herbes de Provence
- 1/2 t. smoked paprika
- 1 t. ground cumin
- 1/2 t. ground chipotle chili powder
- 1/4 t. sea salt (or more to taste)
- 1/4 t. fresh-cracked black pepper
- 8 small new potatoes – quartered or smaller
- 4 T. flour
- 4 C. chicken stock (low-sodium)
- 2 C. water
- 4 ears of corn – kernels shaved from the cob and one shaved cob reserved
- Greek yogurt – for garnish
In a big soup pot, fry the bacon until crispy. Remove bacon to a paper towel and pour out bacon grease but don’t clean the pot. Add olive oil to the pot on medium heat and cook the onion, celery and herbs/seasonings. After the onion becomes translucent, add the potatoes and cook for five minutes. Turn the heat down and add the flour. Stir and cover all the vegetables and cook for a couple more minutes.
Add the stock, water and bacon to the pot along with the corn kernels. Also add in the reserved corn cob which will add flavor to the soup (you will take it out before serving). Bring to a boil and then turn down to simmer for 30 minutes.
Before serving, remove cob, taste and adjust seasoning if needed. Serve with a dollop of Greek yogurt on top.
Notes: We enjoyed our soup with toasted pita bread. I sprayed with olive oil, tossed on some salt and toasted in the oven on 350 for 5ish minutes. Delish. I enjoyed everything about this soup, especially the chipolte chili powder.
Servings: 6-7 large bowls