Corn Chowder

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!

Ingredients:

• 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

Directions:

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!

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