Summer Corn Chowder

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I LIVE for corn season. When the corn in Michigan is finally in season and being sold at the farms, you can see me walking down the street every single day to pick up a half dozen. My love for it can’t be constrained to this silly little webpage on this silly little website. I love soup, but people usually aren’t for soup in the Summer, which is why I call it chowder. I’m just trying to trick you into making this while the season is right. It’s really light and every flavor in this compliments the corn perfectly. I promise you’d be missing out if you don’t at least try to make this once.

Summer Corn Chowder

This warm, fresh, hardy chowder is the perfect compliment to the season.
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Ingredients
  

  • 4 ears corn
  • 1 T olive oil
  • ½ Spanish onion diced
  • 3 cloves garlic minced
  • ¼ cup whiskey This is optional but I really like this step because not only does it bring a new depth of flavor, it helps grab the flavors off of the pan after sautéing the garlic and onion.
  • 4 cups potatoes diced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 T paprika
  • 1 t white pepper black pepper is fine if you don't have white peppr
  • ½ t salt
  • 1 cup heavy cream
  • 2 T cornstarch
  • 6 slices bacon
  • 4 stalks green onions sliced

Instructions
 

  • Boil a large pot of water for the corn. Boil for 10 minutes. Let cool.
  • Once the corn cools, cut the corn off of the cobs. Keep the cobs.
  • Heat the olive oil in a large soup pot over low. Add the onion and garlic. Saute for 8-10 minutes, or until the onion is golden.
  • Add the whiskey and deglaze the pot. Let it cook for 1-2 minutes.
  • Add the corn cobs, corn, potatoes, vegetable broth, water, paprika, white pepper, and salt.
  • Bring to a simmer. Cover and cook for 40 minutes.
  • While the soup is simmering, cook the bacon. Let it cool and then cut or crumble it into small pieces.
  • Remove the corn cobs and add the heavy cream, bacon, and green onions.
  • In a small bowl, mix the cornstarch with 4 tablespoons of cold water. Add it to the soup and let it simmer for an additional 10 minutes

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