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!
2 thoughts on “Corn Chowder”
Looks delicious cant wait to make it! Was curious if there is a way to pin your recipes on Pininterest, that is where I save all of my recipes usually 🙂
Thank you, I hope you like it! We just added the ability to pin, share and like posts. I’m so glad you asked. From your desktop, the pinning option is on the sidebar or at the bottom of the post. From your phone the pinning option is at the bottom of the post. We’ll start here and soon have the pin button right on the photo. Happy cooking!!