Thursday, August 2, 2007

Fresh Sweet Corn and Potato Chowder

adapted from

Bacon, chopped into bite size pieces - 4 strips
Onion, diced - 1 medium
Sweet corn kernels - 3 cups (about 4 cobs)
Garlic, finely minces - 4 cloves
Chicken or vegetable stock - 2 cups
Milk 2% - 1 cup
Potato, chopped into 3 cm pieces - 220g (about 1 medium potato)
Salt - 1/2 teaspoon
Pepper - 1/4 teaspoon
Cayenne pepper to taste

- In a pot, saute the bacon pieces until they are crispy. Remove the bacon with a slotted spoon and set aside.
- Add the chopped onion to the bacon fat and saute on low-medium heat for about 8 minutes, until the onion is soft and caramelized.
- Add the garlic and corn to the pot and saute for 30 seconds, constantly stirring.
- Add the stock, milk, and potato. Simmer for about 15-20 minutes on low heat until the potato is ready.
- Pour 2 cups of the soup into a blender and puree it.
- Transfer the pureed soup back to the chunky soup, mix, add the spices and reheat.
- Serve hot with crispy bacon bits for garnish.

- This soup can be made without bacon and with vegetable stock, so it will be suitable for vegetarians. Just saute the onions in some olive oil and serve it with some garlic croutons.
- This is my first try with corn. I've never cooked with it before and it turned out amazing.
- This is a very good soup!!! I was impressed!

1 comment:

bookgrl said...

This looks delicious! I will have to give it a try.