Fresh corn cut off the cob is featured in this chunky chowder made with hearty pieces of potato, carrot, and celery and accented with the smoky flavor of bacon. For a cheesy soup, whisk 1 cup shredded Monterey jack or Cheddar into the hot soup before serving.
INGREDIENTS | SERVES 6
- 6 slices bacon, diced
- 1 small onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, sliced
- 4 ears corn, kernels cut from cob
- 1 large potato, peeled and diced
- 32 ounces chicken broth (low salt)
- 1 tablespoon cornstarch
- ¼ cup cold water
- 2 cups milk
- salt and pepper to taste
Sauté the bacon in a large soup pot until crisp. Add onions, carrots, and celery. Sauté until vegetables are tender.
Add the corn kernels and sauté 5 minutes. Add potatoes and chicken broth and bring to a boil.
Simmer 45 minutes, until potatoes are cooked.
Dissolve cornstarch in ¼ cup cold water.
Add milk to soup pot and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until thickened. Remove from heat.
Season with salt and pepper. Serve with oyster crackers.
The combination of carrots, celery, and onion is called mirepoix in classic French culinary terminology. This trinity of vegetables is the foundation for many recipes, such as stocks, sauces, soups, and stews. It contributes aroma, flavor, and body to braised dishes, roasts, and stuffing. In Creole cooking, green bell pepper replaces the carrot part of the equation.