There’s a little hint of Fall in the air, football is on and there’s a big pot of corn chowder on the stove, what could better? Well, sharing it with friends and family would be nice but I guess we’ll just have to make this together from afar. This is the best time of year to use fresh corn, it’s sweet, crisp and just perfect!
- 6 slices bacon, diced
- 1 tablespoon unsalted butter
- 1 yellow onion, diced
- 1 stalk celery, diced
- 2 Tablespoons flour
- 1/3 cup white wine
- 4-5 cups chicken stock
- 1 bay leaf
- 1/2 Teaspoon turmeric
- Kosher salt and pepper to taste
- 1 pound Yukon gold potatoes, cut into 3/4 inch chunks
- 6 ears of corn, corn removed
- 1/2 cup cream, or more to taste
- White cheddar cheese, grated
- Fresh chives, snipped
In a pot over medium heat, cook bacon until crispy. Remove with slotted spoon and set aside on a plate. Add the butter and melt. Add the onions and celery and cook about 5 minutes or until translucent.
Add the flour and cook 1 minute.
Add the white wine, stirring constantly to soak up the flour.
Add the chicken stock, potatoes, salt, pepper, bay leaf and turmeric and cook for about 8 minutes until the potatoes are tender.
Stir in the corn and let the soup simmer for 15-20 minutes.
Before serving, add in the cream and stir to combine.
Serve topped with lots of chives and white cheddar. A big salad and some fresh crusty bread pairs perfectly with this corn chowder!