Last week a Winn Dixie flyer came in the mail featuring a recipe by chef Curtis Stone for fresh corn chowder. I don’t make soup all that often (maybe because it’s Florida and 90 degrees out most of the time…) but this one looked really tasty.
Lance’s only critique of the original recipe was that it ONLY had 3 slices of bacon in the whole soup…so to make him happy I doubled it to 6 slices. With the heavy cream and all that bacon, it isn’t the healthiest of soups, but it is hearty and filling.
Homemade Corn Chowder (adapted from Curtis Stone)
- 6 slices bacon, coarsely chopped
- ½ yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 large sprigs fresh thyme
- ¼ tsp red pepper
- 3 celery ribs, chopped
- 5 tsp whole wheat flour (that’s the only flour I have…)
- 1-1/2 cups heavy cream
- 1-1/2 cups whole milk (I actually just had 2%, so I did a bit more cream and a bit less of the milk)
- 4 ears corn, husked, kernels removed
- 1 can corn
- 2 t chopped parsley (I only had dried but fresh would be better)
- 2 cups fresh spinach
- Salt & pepper
1. Heat a large heavy pot over medium-high heat. Add bacon and cook, stirring occasionally, for about 5 minutes or until crisp.
2. Add onions, garlic, thyme, and red pepper and cook, stirring often, for about 4 minutes or until onions start to become tender.
3. Add celery and cook, stirring often, until beginning to soften, about 4 minutes. Sprinkle in flour and stir for about 2 minutes.
4. Stir in stock, cream, and milk and bring to a simmer, stirring occasionally. Add spinach.
5. Stir in corn and simmer 5-10 more minutes or until chowder begins to thicken. Remove and discard thyme stems. Season with salt & pepper.
6. Stir in half the parsley. Ladle chowder into bowls and sprinkle with remaining parsley.