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.
