My husband isn’t nearly as funny as I am. Well, I mean, it doesn’t really come naturally to him as it does for me (wink, wink). So, when the man thinks he’s said something hilarious, it’s almost as if he files it away in a folder marked, “My Best Material” and he pulls it out over and over and over again. I’m telling you. He is so lucky he’s as cute as he is.

Whenever I make soup for dinner, he sits at the table, eats the soup, enjoying every last bit of it. Then, as he sets the spoon into his empty bowl, he asks, “So, what’s for dinner?”

Ugh.

The fact that he has this adorable “I’m so funny, I can’t stand it!” smirk on his face is the only thing that stops me from giving him a soup facial! No, I just look over at my daughter, who simultaneously does an eye-roll with me…and we just ignore him. He doesn’t seem to mind. It’s never stopped him from laughing for a full minute or two..all by himself.

Chowder is the soup to make when you want soup, but you also want something filling for those who have an issue with “soup for dinner”. I try to serve it with a warm baguette or some hot biscuits, or maybe a salad. This chowder can certainly stand on its own. It’s so hearty and warming. I love the balance of sweetness from the corn and the saltiness from the bacon. You can most certainly leave the bacon out. In fact, this can be a wonderful vegan soup, just follow the notes below.

How about you? Do you love soup for dinner?

Corn Chowder - creamy, rich and warming with just a touch of crumbled bacon for a salty, smokey kick!

 

Corn Chowder

3 T. butter
1 sweet onion, diced
1 medium carrot, sliced
2 stalks celery, diced
3 T. all purpose flour
1 bay leaf
1 sprig fresh thyme, leaves removed
6 C. vegetable broth or chicken broth
3 to 4 (about 1 lb.) yukon gold potatoes, peeled and diced
24 oz. package frozen whole kernel corn
1 C. non fat milk
salt and pepper to taste
6 slices bacon, cooked until crisp

Special equipment: Immersion blender

In a large heavy pot over medium high heat, melt the butter then add the onions, carrot and celery. Reduce the heat a bit and cook until onion and celery has softened. Do not allow the vegetables to brown. Add the flour, bay leaf and thyme leaves and continue to cook for about two minutes. Add the broth and the potatoes, give it a stir and cover the pot. Increase the heat bringing everything to a boil then reduce the heat to low. Simmer for about 20 minutes or until the potatoes are tender. Add the corn and bring the pot back up to a simmer. Simmer five more minutes, then stir in the milk and remove from the heat. Season with salt and pepper to taste, if needed.

Using a heat resistant measuring cup, scoop out about 2 cups of the soup. Using an immersion blender, blend the soup in the measuring cup carefully. Be sure the cup is roomy enough to avoid splattering. You can also use a blender, just allow the soup to cool a bit. Once pureed smooth, pour the mixture back into the pot and stir to combine.

Serve in bowls garnished with 1 slice of crumbled bacon per bowl.

Serves about 6.

Notes:

  • To keep this soup vegan, use olive oil in place of the butter, vegetable broth and non dairy milk for the non fat milk and, of course, omit the bacon.
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