Monday, April 18, 2011

Corn Chowder

I've seen the first corns showing up and I thought about this recipe that we love. For those kind of chili nights, this is a great option!


4 cups of fresh corn kernels
1 Tbspn. Olive Oil
1/2 pound good bacon, diced
2 cups cubed Yukon Gold Potatoes (I love the mini ones)
1 1/2 cup chopped sweet onion
2 cups diced celery
Salt & Pepper to taste
1 quart chicken stock (homemade preferably)
1/4 dry white wine
1/4 cup heavy whip cream


Cut the corn kernels from the cobs and set aside. (You can totally make it with frozen corn if you want)

In a big pot (dutch oven), heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove from the pot and reserve. Add the potatoes, onions, celery, corn kernels, salt and pepper and saute for about 5 minutes. Add the chicken stock. Simmer over low heat for 15 to 20 minutes, until the potatoes are tender. If it looks too thick, you can add some extra chicken stock/water. Add the wine, heavy cream and check for seasoning.

* If you want a creamier consistency you can transfer 1/3 of the chowder to a blender/food processor and make it into a paste. Transfer back to the pot with the rest of the chowder and let it simmer for 5 minutes more.

Serve with the bacon on top.


Annie said...

Es una sopa que me encanta y luce muy sabrosa.

Pilarh said...

Que rica, nunca lahe hecho con choclos frescos, voy a probar, creo que tengo de todo en casa.

Unknown said...

Vecina, pero que rica la sopita, tiene buena pinta!
Hace rato que no te visitaba, ahora tengo menos tiempo, pero igual acá nos hacemos presente!
Un abrazo! said...

un rica sopa
Hay que probarla
Amiga que tengas un hermoso fin de semana y felices pascua

The Shulls said...

HOla lindas!! gracias por sus visitas a mi blog!!! Un abrazo grande a cada una y que pasen un lindo fin de semana, celebrando la resureccion de nuestro Senor!

Anabella said...

Especial para aprovechr acá los últimos choclos y hacerla en estos primeros dias frios.