Summer Corn and Cheddar Chowder
A creamy late summer chowder made with fresh sweet corn, sharp white cheddar, and yellow potatoes. Add alder smoked bacon crumbles for an added layer of flavor.
Servings: 4 servings
- 4 ears corn
- 2 tbsp olive oil or butter
- 1 onion finely chopped
- 4-6 stalk celery
- 4-6 carrots
- 3 cloves garlic minced
- 1/2 tsp ground coriander
- 1/2 cup dry white wine* optional
- 1 lb yellow potatoes peeled, diced into 1/4” pieces
- 2 cups vegetable or chicken broth**
- 1 cup whole milk or half + half
- salt + pepper to taste
- 4 oz shredded sharp white cheddar cheese
- 4 slices bacon cooked and crumbled, optional
- 1 tsp old bay seasoning
- Shuck the corn and cut the kernels from the cobs. Set the kernels aside, then break the cobs in half and reserve. Adding the cobs to the base will add an extra layer of corn flavor to the chowder.
- Heat the oil or butter in a heavy pot set over medium heat. Add the onion, carrot and celery and cook until softened, about 8 minutes. Add garlic and cumin and cook, stirring, for another minute.
- Raise heat to medium-high and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes.
- Add reserved corn cobs, potatoes, broth or water, and milk and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.***
- Add corn kernels and cook until tender, 5 to 6 minutes. Remove the pot from heat, and fish out the corn cobs and discard. Transfer 2 cups soup to the jar of a blender along with all the cheese. Let cool slightly, then carefully puree, starting at the lowest speed and steadily increasing to high power. (This can also be done in a separate jar with an immersion blender. Return pureed soup to the pot and stir.
- Add Old Bay Seasoning. Taste as you go and add more or less to your taste.
- Season with salt and pepper.
- Top with crumbled bacon.****
- Serve with fresh, crusty bread.
*Wine – Though wine is optional, it is highly recommended as it will add an extra layer of flavor to the chowder. **Broth – Rather than using water or store-bought chicken broth, I recommend either making your own stock or making your broth with bullion. My favorite is Better Than Bullion and I like to make the broth a little more salty than you would want to eat. The potatoes will soak up the salt and become very flavorful. ***Cook time – If you are not going to eat immediately, cut your cooking time to keep the potatoes al dente (not quite fully cooked). When you reheat for serving, the potatoes will finish cooking. ****Bacon – My favorite way to cook bacon is on a cookie sheet in the oven. Place bacon in a single layer on a cookie sheet and bake for about 20 minutes at 400 degrees for thick cut bacon. If your bacon is thin, you will need to reduce your cooking time.