Corn Chowder

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I am so excited for Fall. Sure, Fall usually lasts about 4 days here and then we go straight into snowy, freezing winters, but man…those are 4 great days.

Besides the gorgeous weather, the other reason I love fall is that I love soup. I am fairly certain I could live on a diet composed solely of soup. It’s just so good and so easy to make, despite what many people think. As an added bonus, it can usually be pretty healthy and filling.

One of my husband’s favorite soups is corn chowder. In all honesty, I have never been much of a corn chowder fan but I am slowly turning over a new leaf. He really likes The Noodle’s corn chowder and one of the best things about that soup, in my opinion, is that they grill the corn. So, that was one thing I knew I wanted to do. I love, love, love grilled corn.

I have seen millions of recipes for corn chowder. Some basic, some southwestern, some bisque, some southern…

I decided to just create a really basic recipe to start off with. I figured if I liked my base, I could add peppers or other vegetables and other herbs/spices later if I wanted to. I thought it turned out great, and my husband agreed.

Grilled Corn Chowder

This makes about 6 good sized servings.

4 ears corn or about 2 – 2.5 cups corn
olive oil
1/4 lb. bacon, chopped
1 Tbsp. butter
1 large onion, diced
1 bay leaf (optional)
3/4 lb. potatoes, peeled and cubed
1 clove garlic, minced
4 cups chicken broth
1-2 Tbsp. flour (optional)
1 cup half and half
1/2 cup shredded cheddar cheese
salt and pepper

Husk corn. Rub each ear with olive oil and sprinkle with salt and pepper. Grill or roast in a 425 degree oven until some kernels are charred/browed. Once the ears are cool enough to handle, cut the kernels off the ears.  Set aside.

Cook bacon in a stockpot or dutch oven, until it has rendered its fat. Remove the bacon with a slotted spoon and set aside. Keep 1-2 tablespoons of bacon fat in the pot and discard the rest.

Add butter, onions, bay leaf (if using) and cook until onions are tender, about 7 minutes.

Add potatoes and garlic ad stir around for about a minute. Stir in chicken broth, corn, and salt and pepper to taste. Bring to a boil and reduce heat. Simmer until potatoes are fork tender, about 10-15 minutes.

Pluck out bay leaf. Place about 1/3 of the mixture along with 1-2 tablespoons of flour (optional) into a food processor/blender or use an immersion blender to blend until a little chunky but mostly smooth.  Add back into the pot.

Stir in the half and half and simmer until heated through. Re-season. Add cheese, stirring just until melted.

Ladle into bowls and top with bacon (and more cheese, if desired).

Nutritional information, per serving: Calories: 225 / Fat: 12g / Carbs: 23g / Dietary Fiber: 3g / Protein: 8.6g

Corn Chowder

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