We are in the home stretch of our renovations! While literally every room of the house is being renovated, I’m primarily concerned with our kitchen. Countertops were installed this week, hardwood floors this upcoming week, appliances, plumbing fixtures, and hardware the following week, followed by backsplash, under-cabinet lighting, and paint. We are SO CLOSE to cooking ‘Soup of the Week’ in our new home, and I cannot wait!
In the meantime, here’s what been cooking this week. Corn Chowder makes for a killer lunch with a loaf of sour dough bread.
Corn Chowder with Bacon (!)
Creamy Corn Chowder
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Soup
Serves: 8
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- ¼ cup all-purpose flour
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 4 ears yellow sweet corn, husks and silks removed, kernels sliced off cob
- 1 pound yukon gold or baby red potatoes, diced into ½ inch pieces
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- kosher salt and freshly ground black pepper
- 1 cup heavy cream
- handful of chopped fresh chives
Instructions
- Add butter to pot and melt over medium heat.Add onions, season with kosher salt, and cook until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
- While whisking, pour in vegetable broth and increase heat to medium-high. Add in corn, potatoes, thyme, and smoked paprika. Season generously with kosher salt and freshly ground black pepper. Bring to a boil, lower heat to low and simmer, uncovered for 25 minutes, stirring every so often.
- Use an immersion blender to blend about half the soup until smooth.
- Add in half and half, and a handful of the chopped chives. Stir well.