What do I love, you ask? Comfort food and cold weather. I am from The Chi…born and raised. Although I havent lived there for quite sometime now, my soul, my palate and most of my cravings were birthed there and I still celebrate the nostalgia. I know Spring is here but when I look outside and its cloudy AND its 44º, I want something to comfort my cravings. You crave what you want, regardless to what the weather may dictate. I typically prefer ice cream in the winter months. Back to this chowder. It really is worth it and not as difficult as some may assume, to make.
Even if you don’t make it this week, or this season, its still worth a save and an appearance in your meal rotation. I can’t really remember when my love for chowder was birthed, but I’m pretty certain I was introduced to it by my mother. She would frequent some very nice eateries when I was younger, and I was all too eager to get a chance to sample what she would bring home for me. I lived For the “doggie bag.” Not a drop was wasted and I loved her for them all.
There are many variations to chowder and they are even more incredibly easy to create, if you have a slow cooker or Instant Pot. I teach most of the Instant Pot classes at Williams-Sonoma in East Cobb, Georgia and we just made a Summer Corn Chowder with Zuchinni a few short weeks ago. It was awesome! So if you want to try something different, do it. Experiment. Try different herbs, vegetables and proteins to find what works for you. In the meantime, enjoy the weather…wherever you are!
Corn and Potato Chowder
- 4 Slices Bacon Diced
- 1 Onion Diced
- 3 Cloves Garlic Minced
- 2 Tbsp AP Flour
- 3 Large Yukon Gold Potatoes Peeled and Diced
- 2 Cups Heavy Cream
- 2 Cups Chicken Stock Low sodium
- 2 Tbsp Fresh Thyme
- 2 Cups Fresh or frozen corn kernels
- Kosher salt To taste
- Black pepper To taste
Heat a large sauce pan over medium-high heat. Add diced bacon and cook until crisp, around 5 minutes. Transfer bacon to a plate lined with paper towels, to absorb excess oil.
In the same pan, add onions, season with salt and pepper and saute until translucent, adding more oil if necessary. Add fresh, minced garlic and saute for 1 minute. Add flour and stir frequently, using a whisk so that no lumps appear, until flour has been absorbed.
Add potatoes, cream, stock and thyme. Season liberally with kosher salt. Reduce heat to medium-low and simmer for 15-20 minutes until potatoes are cooked through. Taste and adjust seasoning if necessary. Add corn and bacon and cook another 5 minutes.
Serve and top with green onions or garlicky bread crumbs!