Corn Chowder October 6, 2008
Posted by Teresa in : Dinner, Lunch , trackbackVery yummy! Makes about 6 cups of delicious soup!
Cook 4 slices bacon (chopped), stirring, in a soup pot over medium-low heat until beginning to crisp, 10-15 minutes. Leaving the bacon in the pan, spoon off all but 2 tablespoons of fat. Add and cook, stirring, until tender and slightly browned, 10-15 minutes:
- one small onion, chopped
- 2 medium celery ribs, diced
Meanwhile, remove the kernels from:
- 6 small ears of corn (I used 4 large ones and that seemed to work well too).
Set the kernels aside and add the cobs to the pot, along with:
- 4+1/2 cups milk (I used half chicken stock and that was good too)
- 2 medium potatoes, diced
Submerge the corn cobs in the milk. Bring the milk almost to a boil, reduce the heat, and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels, with:
- 1+1/2 tsp. salt
- 1/2 tsp. white or black pepper
Simmer gently until the corn in tender, about 5 minutes. Remove from the heat. With a slotted spoon, remove 1+1/2 cups of solids from the soup and puree until smooth (I also needed a little soup to make it move in the blender). Return to the soup and add:
- 1 Tbsp. butter
Let stand until the butter is melted, then stir and serve. Enjoy! This recipe comes from a great resource, the massive cookbook/text book The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.
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