“We like to make up big batches of this homey chowder when the local sweet corn is at its peak. Do not toss out those corn cobs; they make a fabulous stock that gives this soup its wonderful corn-y flavor.”

Serves 8 to 10

Ingredients

4 oz. bacon

1 large onion, choppedPhoto of Corn Chowder

1 stalk celery, chopped

¼ cup all-purpose flour

2 medium potatoes, peeled and diced

1 pint chicken stock

1 bay leaf

Corn cobs (optional)

1 pint whole milk

4-5 ears fresh sweet corn, shucked, with kernels cut from the cob (about 3 cups)

Salt and freshly ground black pepper, to taste

Chopped parsley, for garnish

 

Directions

In a large deep saucepan set over medium heat, sauté the bacon until crisp. Remove and drain on paper towels. When cool, crumble the bacon and set aside. Remove all but 2 tablespoons of bacon fat from the pan.

Add the onion and celery to the pan and sauté until soft, about 5 minutes. Sprinkle with the flour and cook, stirring, for 3–4 minutes.

Add the potatoes, stock, bay leaf and corn cobs and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are soft, about 20 minutes.

Remove the corn cobs, add the milk and warm the soup over low heat. Add the corn kernels and season to taste with salt and pepper. Garnish with the bacon and parsley.


From Appetite for Change: Soulful Recipes from a North Minneapolis Kitchen by Appetite for Change. Published by the University of Minnesota Press. Copyright 2024 by Appetite for Change, Inc. Used by permission.