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Corn Chowder

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ELW CornChowder

Prep Time: 30 minutes

Cook Time: 30 minutes

Yields: 10 servings

Description Edit

With October just around the corner, fall is in full swing. Nowhere is the change in season more apparent than at the farmers' market. Root veggies have taken center stage as the berries and green beans of summer have quietly disappeared. But not all of the summer staples have gone. We have a couple weeks left of delicious sweet corn to enjoy. This weeks recipe from the Eat Life Whole kitchen is a hearty Corn Chowder - a perfect combination of sweet summer flavors and warmth to combat the autumn chill. Try making a big pot - the leftovers only get better the next day. Maybe freeze some as well so you can enjoy some summer goodness during the dead of winter. Enjoy!

Ingredients Edit

  • 10 ears of fresh corn
  • 1 1/2 tablespoons olive oil
  • 2 slices of bacon, minced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, minced
  • 4 cups vegetable or chicken broth
  • 1 1/2 cup whole milk
  • 1 pound red potatoes, washed and cut into 1/2 inch cubes
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • 3 tablespoons chives, minced

Directions Edit

1. Cut the kernels from 4 ears of corn. Set aside. 2. Grate the remaining 6 ears of corn into a bowl using the large holes of a box grater. Scrape any remaining pulp using the back side of a butter knife. 3. Heat the oil over medium heat in a large Dutch oven or stew pot. Add the bacon and cook until crisp, about 3 minutes. 4. Add the onions and cook until softened, about 5 minutes. 5. Stir in the garlic & thyme and cook until fragrant. 6. Gradually add the broth and milk, scraping up any brown bits off the botton of the pot. 7. Stir in the potatoes, bay leaves and grated corn. Bring to a simmer, cover and cook until the potatoes are tender, about 15 minutes. 8. Add the remaining corn kernels and continue to simmer until the corn kernels are tender but not too tender, about 5 minutes. 9. Discard the bay leaves. Add salt & pepper to taste. 10. Serve with a sprinkle of minced chives.

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