Recipe of the Week: Bacon and Fresh Corn Chowder

With fall in full swing and rain barreling down on the city for the next few days, I figured why not take advantage of the last weeks of fresh corn and make a hearty chowder? So I invited my gay husband Paul over for a Sunday night supper and got to work as we rocked out to the Talking Heads while sipping on a nice bottle of Pinot Gris!

As the cold weather comes through, this chowder warms and fills you up without making you feel heavy or tired! Minus the prep time (i.e. chopping vegetables and dicing bacon), this chowder is ready to eat in 30 minutes!

Ingredients:

  • 6 medium ears of corn (husks and silk removed)
  • 1 cup diced bacon (I used slab bacon but sliced can be used as well)
  • 1 medium red onion (chopped)
  • 1 jalapeno chile (seeded and finely chopped)
  • 3 cloves garlic
  • 2 tbl all-purpose flour
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 lb red potatoes (cut into ½ inch pieces)
  • 2 cans (28 oz) chicken broth
  • 2 cups half-and-half
  • 1 medium ripe tomato (peeled, seeded and chopped)
  • 4 spring onions (thinly sliced)

To Make:

  • Cut kernels from corncobs and set aside
  • In large Dutch oven, cook bacon over medium heat until browned, with slotted spoon transfer bacon to paper towels to drain (reserve drippings in Dutch oven)
  • Over medium heat, add onion and jalapeno to drippings and cook, stirring, until onion is tender, about 5 minutes
  • Add garlic and cook for 1 minute
  • With wire whisk, whisk in flour, salt and pepper cook stirring for 1 minute longer
  • Stir in potatoes, broth and half-and-half and heat to boiling over high heat, reduce heat; cover and simmer until potatoes are tender (10-15 minutes)
  • Stir in corn kernels and heat through
  • Ladle chowder into bowls and garnish with tomato, bacon and spring onions
  • Enjoy!
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