It’s called summer corn chowder but…I don’t care that it’s November and this is themed for summer temperatures. It’s summer in New Zealand, right? So that counts.
Plus, I like corn. Growing up in Pennsylvania there was a season for corn which meant it was on our table every night. Every. Night. But I love it….never have tired of it. Just as I never tire of soup, no matter the season.
This can be adapted for vegetarians or vegan menus too…see my notes at the end of recipe.
Ok, the star of the show here...before it was violated by my dull edged knife.
Summer Corn Chowder
adapted from My Father’s Daughter
1 1/2 tablespoons unsalted butter
2 slices bacon, finely diced
2 medium shallots, peeled and finely diced
1/2 large yellow onion, peeled and finely diced
2 springs fresh thyme
1 bay leaf
Kernels from 6 ears of fresh corn, cobs reserved
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups homemade chicken stock
1 cup milk
1 tablespoons minced fresh chives (optional)
1 teaspoon minced fresh tarragon (optional)
This just looks pretty to me...so I am sharing it for it's visual appeal. Fresh thyme, a bay leaf and shallots. Pretty.
In a large soup pot melt the butter over medium heat. Add the bacon and cook it for 4 minutes, or until just beginning to brown. Toss in the shallots, onion, thyme and bay leaf and cook for 5 minutes, stirring occasionally.
Add in the corn kernels, salt and pepper and stir everything together. Add the stock, milk, and corn cobs and bring the soup to a boil for 30 seconds. Lower the heat to medium-low and simmer for about 30 minutes.
Remove the cobs and ladle a scoop of soup in the blender until pureed. Return to the pot of soup and stir. Ladle portions into bowls and garnish with chives and tarragon.
Adaptions you could make: If want to make it a bit healthier, use slices of turkey bacon and low fat milk. If you want to make it vegan, use tofu bacon or textured vegetable protein bacon such as Morningstar and substitute cow milk for soy milk.
But me...I can't do without bacon.