It’s time to enjoy the winter months with soups, stews and winter vegetables but I borrowed a bit of Summer flavor from the freezer. This corn chowder is just a little different from the typical version you might be used to having, the spice cumin gives it a smoky flavor. Corn not only reminds us of Summer but its sunny yellow color gets my mood warmed up for sure. Soup is warming and simple,making this recipe an easy weeknight dinner the whole family will love.
Smoky Corn Chowder
1 16 ounce bag of frozen corn
4 slices bacon cut crosswise into 1/2 inch strips
2 T. butter
1 medium onion chopped
1/2 cup celery
1/2 cup carrot
1 T. fresh thyme leaves chopped or 1/2 tsp. dried leaves
1 tsp. ground cumin
salt and pepper
3 large Yukon gold potatoes peeled cut into bite size chunks
32 oz. chicken broth
1/2 cup half and half
cheese, green onions, sour cream
Step 1: In a 6 quart pot on medium, cook bacon until crisp. Remove bacon to paper towels, and pour off bacon drippings.
Step 2: Melt butter in the pot and add onion, celery, carrot. Cook until tender about 10 minutes. Stir in thyme, cumin, and 1 tsp. kosher salt, 1/2 tsp cracked black pepper. Add potatoes, broth and 1 cup water and corn, bring to boil then reduce heat and simmer covered for 10 minutes.
Step 3: Pour 2 cups soup into a blender and puree until smooth. Return to pot and add the half and half stir and remove from heat.
Garnish: with bacon, green onions,cheese and or sour cream
Makes 6 servings.
Recipe adapted from Redbook