Corn Chowder Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">150g bacon, diced</li> <li class="ingredients-single-item">1 large onion, finely diced</li> <li class="ingredients-single-item">2 celery stalks, finely diced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">500g potatoes, peeled and cubed into 1cm pieces</li> <li class="ingredients-single-item">4 ears fresh corn (about 500g kernels) or 500g frozen corn kernels</li> <li class="ingredients-single-item">1 litre chicken stock</li> <li class="ingredients-single-item">250ml whole milk</li> <li class="ingredients-single-item">200ml heavy cream</li> <li class="ingredients-single-item">2 bay leaves</li> <li class="ingredients-single-item">1 tsp dried thyme</li> <li class="ingredients-single-item">2 tbsp all-purpose flour</li> <li class="ingredients-single-item">2 tbsp butter</li> <li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li> <li class="ingredients-single-item">Fresh chives, chopped for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li> <li class="equipment-single-item">Immersion blender (optional)</li> <li class="equipment-single-item">Corn kernel stripper (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Heat your Dutch oven over medium heat. Add the diced bacon and cook until crisp and golden brown, about 5-6 minutes. The fat rendering from the bacon will create a flavorful foundation for your chowder. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the remaining bacon and rendered fat in the pot. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the diced onion, celery, and bell pepper to the pot with the bacon fat. Sauté until the vegetables are softened but not browned, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. The aromatic vegetables will build the flavor base of your chowder. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will help thicken your chowder. Add the butter and stir until melted and incorporated with the flour mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> If using fresh corn, cut the kernels from the cobs by standing each ear on its end and carefully slicing downward with a sharp knife. After removing the kernels, run the back of your knife down the cobs to extract the sweet corn milk, adding this to the pot for extra flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the diced potatoes, three-quarters of the corn kernels (reserving the rest), bay leaves, and dried thyme to the pot. Pour in the chicken stock and stir well, scraping up any flavorful bits from the bottom of the pot. Bring to a simmer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cover and simmer for about 15 minutes, or until the potatoes are just tender when pierced with a fork. Be careful not to overcook - the potatoes should hold their shape rather than dissolve into the soup. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For a creamier texture, remove the bay leaves and use an immersion blender to partially blend some of the soup, or transfer about one-third of the soup to a standard blender, blend until smooth, and return to the pot. This creates a thicker base while still maintaining chunks of vegetable for texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the milk, heavy cream, and remaining corn kernels to the pot. Return to a gentle simmer (do not boil, as this can cause the dairy to separate) and cook for an additional 5 minutes. The fresh corn added at this stage will maintain its sweet flavor and slight crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Season generously with salt and freshly ground black pepper to taste. Remember that the intensity of flavors in soups develops over time, so if possible, let your chowder rest for about 15 minutes before serving for the best taste experience. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve hot in warmed bowls, garnished with the reserved crispy bacon pieces and freshly chopped chives. For a complete meal, accompany with a slice of crusty bread for dipping. The chowder will thicken upon standing and can be thinned with additional stock or milk if needed. </li> </ol>