Corn Chowder

Corn Chowder

From Kim Warren's Family Comfort Favorites Cookbook

Ingredients:

4 pieces Thick-cut Bacon,

cut into 1/2” pieces

4 ears of Corn, husked*

1 large Carrot finely diced

1 Shallot or small Yellow Onion finely diced

2 cloves Garlic minced

Leaves from 3 large sprigs of Fresh Thyme

(about 1 tsp.)

6 cups Chicken Broth

1/3 cup Wild Rice, uncooked

1/2 cup Heavy Cream

2 Tbsp. Flour

Kosher Salt

Freshly ground White Pepper

*The corn can be grilled or in a pinch you

can use frozen corn kernels and roast

them in the oven.

Kim’s easy steps

1 Place ears of corn on a cookie sheet or shallow dish

and roast in a 375 degree oven for 25 to 30

minutes, turning once half way through cooking time.

You’ll want the corn to get some brown color on it.

Let cool enough to work with, then cut the kernels

off the cob.

2 In the meantime, in a heavy bottomed dutch oven

or stock pot, heat 1 to 2 Tbsp. of vegetable oil over

medium to medium high heat and add bacon

pieces. Cook the bacon, stirring often until nice and

brown. With a slotted spoon, remove bacon, leaving

the pan drippings behind. Then remove all but 2

Tbsp. of drippings and add carrot, shallot, and garlic;

let them sauté over medium heat until they sweat,

but don’t brown the vegetables.

3 Add the chicken broth and scrape the sides and

bottom of the pan to get the brown bits off. Bring

the chicken broth to a low boil and add the corn,

rice, thyme leaves and bacon. Add salt (if needed)

and pepper to taste. Let simmer for 20 minutes or

until wild rice is tender.

4 Whisk cream and flour together, then whisk into

the soup. Bring to a simmer and let lightly bubble

for 5 minutes or so until it thickens slightly. warmed

through.

5 Serve.