Post by wilderness on Sept 10, 2023 7:05:46 GMT -5
Winter Corn Chowder-Tammy
4 slices thick cut bacon, cut into 1/2 inch pieces
1 small yellow onion, chopped fine16 oz bag frozen corn
sea salt/freshly ground black pepper
1 russet potato, peeled, cut in 1/2 inch dice
4 c. vegetable broth
heavy cream to serve
1 T. fresh chopped flat leaf parsley
Line a dish with paper towels. Heat a medium saucepan over medium high heat. Add the bacon and cook until crispy. Use a slotted spoon to remove bacon to paper towel lined dish.
Add the onion to the pan, saute until fragrant and softened, 2 to 3 minutes. Add the corn. Season with salt and pepper, saute 2 minutes, until softened.
Add the potato and broth. Increase heat to high, bring to a boil. Reduce heat to low, simmer until potato is tender when pierced with a fork, about 15 minutes.
Spoon half of soup into a blender, pulse until smooth. Stir the puree back into saucepan with remaining soup. Ladle the soup into bowls and swirl a bit of cream on top of each. Sprinkle with parsley and reserved bacon.
If you can find fresh corn in warmer months, she suggests using it.
