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I love winter – and I love the soups and stews that seem to make the table so often. I had some corn from this summer in the freezer and wanted to use it before it started to freezer burn. So what to make…Soup! Chowder to be exact. But what is the difference?
Chowder and Bisque are both simply a thick soup. Bisque is smooth and chowder is chunky. And I like chunky!
Here’s How to Do it:
Chop the bacon and cook until it starts to brown.
Add the corn and sauté lightly.
Reserve three to four tablespoons of the bacon and corn.
Add the rest of the corn and bacon to a food processor and process until its cream with very few chunks. (Some are good.)
Add the flour to the bacon fat and stir until it reaches a golden brown.
Slowly pour in the pureed corn and bacon and stir.
Stir in the broth and the cream and continue cooking on low until it starts to slightly thicken. Add the reserved corn and bacon.
Add the cheese and the sour cream and stir until it’s blended.
Finally, stir in the spices and simmer for about 15 to 20 minutes.
Mix the remaining sour cream with the chives.
Serve hot garnished with a dollop of the sour cream with chives and a little bacon. A couple of warm bread or bread sticks on the side…Heaven!!
This rich and creamy chowder is a great way to use the last of the summer corn in the freezer - our simply to create a delicious meal.
- 9 slices raw, thick bacon, chopped
- 1-1/2 cups corn kernels, fresh or frozen
- 2 Tablespoons all-purpose flour
- 1-1/2 cups chicken broth
- 1-1/2 cups whipping cream (or half and half)
- 1-1/2 cups shredded extra sharp chedder
- 1 cup sour cream (reserving 1/4 cup for garnish)
- 1 teaspoon garlic salt
- 1/2 teaspoon dijon mustard
- pinch cayenne pepper, ground
- salt and pepper to taste
- 3 Tablespoons chopped, fresh chives
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Chop the bacon and cook until it starts to brown.
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Add the corn and sauté lightly.
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Reserve about 1/4 to 1/3 of the bacon and corn.
-
Add the rest of the corn and bacon to a food processor and process until its cream with very few chunks. (Some are good.)
-
Add the flour to the bacon fat and stir until it reaches a golden brown.
-
Slowly pour in the pureed corn and bacon and stir.
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Stir in the broth and the cream and continue cooking on low until it starts to slightly thicken. Add the reserved corn and bacon.
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Add the cheese and 3/4 cup of the sour cream and stir until it's blended.
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Finally, stir in the spices (except the chives) and simmer for about 15 to 20 minutes.
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Mix the chives with the remaining sour cream.
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Serve hot garnished with a dollop of the sour cream with chives and a little bacon. A couple of warm bread or bread sticks on the side...Heaven!!
© Copyright 2018 The Lazy Gastronome
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