Corn and Bacon Chowder

Are you stuffed and/or hungover from the Superbowl? This won’t undo any goodies you munched yesterday, but I thought: what food should be the morning-after the Superbowl? Answer: soup!

I’m trying to change people’s impression of soups. I fear they get a bad wrap for being not filling, or for lacking flavor. This recipe has been hanging out a bit because I made a creamy sherry tomato soup and pizza Soup ‎and roasted cauliflower soup all somewhat recently and I thought you might get souped-out. Not to worry though, I have a lighter soup Momma just made that is beyond words amazing. I’ll make it soon-ish. If nothing else, soup helps vary dinner ideas now and then.

This corn and bacon chowder is not exactly the healthiest soup, but the flavors are delightful. I based it off of Tyler Florence’s recipe and loved it. I shaved off some heaviness and calories by using half cream and half low-fat milk. I also used wine in place of some stock. This is a great spot for whole wheat flour since it is only thickening the soup.
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Corn & Bacon Chowder

Adapted from Tyler Florence

Ingredients:

2 tbs butter
1 small onion, chopped
2 tbs garlic, minced
2 tbs flour (I used wheat flour, all purpose is fine too)
2 cups vegetable or chicken stock
1 cup white wine (or increse stock by 1 more cup if omitting wine)
2 cups corn
2 large potatoes, cooked and chopped
2 cups milk/cream (I used half milk, half heavy cream)
4-6 slices of bacon/pancetta/chorizo
½ tsp liquid smoke (optional)
½ tsp dried thyme
salt & pepper

Directions:

Boil potatoes until cooked most of the way through (or microwave, or bake)
Saute onion in butter until translucent and cooked through over medium heat.
Add garlic and flour, stirring well before adding stock and wine.
Add corn.
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Cook over medium-high heat, gently boiling.
Pan fry bacon.
Add potatoes and milk to the pot cooking at medium-high heat.
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Stir well, allowing potatoes to break down slightly.
Chop bacon.
Bacon, liquid smoke, and spices, and stir to combine.
Cook for an additional 5-10 minutes.
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I did the whole thing in 1 pot and 1 pan. Score! I boiled the potatoes and when I drained them, I started the soup in that same hot pot.

I love the bacon in here and the liquid smoke plays off that a bit. I think the bacon adds a depth and difference to the sweet corn that is necessary, not optional. I think the herbs could really be anything you have/love. Sage might be interesting? Tyler uses parsley. Basil always makes me think of lightness/freshness. I love chives (and they’re about the only thing I can grow).

Have I proclaimed my love for liquid smoke? I recommend adding it to traditional chili, soups, butternut squash enchiladas, etc. It seems like a special ingredient, but it ends up going with everything. It also doesn’t go bad for about a million years and you only use a little at a time. Ok, are you sold?

I didn’t freeze any of this soup. Cream based soups can seem kind of texturally off after being frozen to me. This made about 4 sizable portions for dinner & lunches.