Creamy Corn Chowder

Tracy C, Cooksy Creator

A hearty soup! Loaded with ingredients & so filling.

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41m

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6-7 ears fresh corn
- shucked, with kernals, juice, and pulp removed and reserved
3 c chicken stock
- divided
4 slices thick-cut bacon
- diced
1 c yellow onion
- diced small
1/4 c celery
- diced small
1/4 c carrots
- diced small
1/8 c white wine
4 cloves garlic
- minced
1/2 pound russet potatoes
- peeled & diced (1/2" dice)
1/2 pound baby red potatoes
- peeled and diced (1/2" dice)
1 c milk
- 2% or higher
1 1/2 tsp sea salt
1 tsp black pepper
1 bay leaf
1/2 c half & half
1 tsp chopped oregano
- can use thyme, if preferred

Dice bacon
Shuck corn. Remove kernels, squeezing juice and pulp into a bowl as you remove kernals
Dice vegetables
Puree 2 cups of chicken stock with 3 cups of corn kernels and juice/pulp mixture
Mince fresh herbs
Mince garlic

Preheat to 173°F
Add 4 slices thick-cut bacon to pan
Stir ingredients
Note: Continue sautéing, scraping bottom of pan
Using a slotted spoon, remove all bacon from pan to a plate lined with paper towels, set aside
Add 1/8 c white wine and deglaze pan
Add 1 c yellow onion to pan
Add 1/4 c celery to pan
Add 1/4 c carrots to pan
Stir ingredients
Add 4 cloves garlic to pan
Stir ingredients
Add remaining 2 cups corn kernals (along with juice & pulp)
Stir ingredients
Stir ingredients
Add 1/2 pound russet potatoes and 1/2 pound baby red potatoes to pan
Add the pureed corn & broth mixture to pan
Add 1 c milk to pan
Add 1 1/2 tsp sea salt , 1 tsp black pepper and 1 bay leaf to pan
Add remaining chicken stock to pan
Stir ingredients
Stir ingredients
Stir ingredients
Note: Continue stirring occasionally
Remove from heat
Add 1/2 c half & half to pan
Stir ingredients
Add 1 tsp chopped oregano to pan
Remove bay leaf
Stir ingredients