Now I don’t want to complain about the summer weather cause I’ll take it all day everyday, but man I wish corn was in season in the winter so I could make this soup to heat me up. Problem is though, it’s summer and corn is fresh now so why not do as much with it as possible, which includes soup on a hot day. After you taste this Easy Corn Chowder Recipe you will forget all about the 90° heat it’s that good. Simple ingredients and bold flavors’ is what I’m about and this soup speaks perfectly to that!
My wife found this awesome food tray in an alley down the straight so I figured I’d test it out for photography!
What would soup be with out some bomb @$$ bread?!
A little closer in…
- 6 slices of chopped bacon
- 1 small diced sweet onion
- 4 finely minced cloves of garlic
- ½ cup of cream sherry
- 8 ears of trimmed corn off of the cob
- 4 cups of medium diced red potatoes
- 2 quarts of chicken stock
- 4 ounces of unsalted butter
- 4 ounces of flour
- 1 pint of heavy whipping cream
- Kosher salt and fresh cracked pepper to taste
- Tabasco to taste
- Lea & Perrins to taste
- fresh sliced green onions and basil for garnish
- In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions and caramelize.
- Once the onions are brown add in the garlic and saute for 2 to 3 minutes.
- Next, add in the corn and turn the heat to high and cook for 3 to 4 minutes.
- Deglaze with the cream sherry and cook until it becomes absorbed. Once it's absorbed add in the stock and bring to a boil.
- While the soup is cooking add the butter and flour together in a pan on low heat and combine with a whisk to form a blond roux.
- When the soup begins to boil whisk in the roux until it becomes thick. Cook for 10 minutes further and finish with the heavy cream.
- Adjust the seasonings with salt, pepper, Tabasco and Lea & Perrins and garnish with the green onions. crispy bacon lardons and basil.