With fall temperatures it is officially soup weather and this Fresh corn chowder reminded me just how much I like soup. I call this soup three bowls good. I only went back for seconds and then just a little more. It makes pretty good reheated left overs too.
Here’s what you need. Plus all the things I forgot because I was busy thinking about soup.
Boil corn in about 2 quarts of water; cool and scrape off cobs, getting all the germ; strain the water to remove corn silk residue, and set aside about 2 cups
into the strained corn water
add cubed potatoes,
garlic and onions. Cook until until tender.
Then add corn,
milk, half and half,
Salt and pepper to taste
and crumbled bacon pieces.
cook on medium heat until warmed through.
Fresh Corn chowder
- fresh corn 3 to 5 ears: husked, washed and boiled in about 2 quarts of water; cool and scrape off cobs, getting all the germ; strain the water to remove corn silk residue, and set aside about 2 cups
- yukon gold potatoes, about 1 1/2 pounds: washed, cubed and boiled in strained corn water
- onion, 1 medium, chopped and sauteed in a bit of oil or butter
- celery, 1 stalk, chopped
- garlic, 2 to 3 cloves, minced
- herb salt, to taste, 1 to 3 teaspoons
- ground white pepper, several good shakes
- milk, 2 quarts
- half and half, half a cup
- bacon, 3 to 4 crisp slices: snipped or crumbled
In the pot of corn water , cook the potatoes with the onions and garlic, ; then add remaining ingredients and cook on medium heat until warmed through; add more reserved corn water if desired.