Creamy Corn Chowder


I love a good homemade soup.  They're delicious, hearty and comforting - like a big ol' savory internal hug that occasionally scalds your tongue (wait, wha...?).  In addition to being fairly easy to make, they also provide delicious leftovers which makes them a budget friendly dinner option. Oh Soup, is there nothing you can't do? 

Below is one of my absolute favorite recipes: Creamy Corn Chowder.  Mmm, mmm Awesome.

  • 2 Strips of Bacon, chopped 
  • 2 Tbsp. Unsalted Butter 
  • 1 Shallot, minced 
  • 1 Onion, chopped 
  • 1 Zucchini, chopped
  • 1 Red Pepper, roasted and chopped 
  • 1 Green Pepper, roasted and chopped 
  • 1 Poblano Pepper, roasted, seeded and chopped (Optional. My husband loves adding this but I prefer it without.)
  • 1/4 c. Dry White Wine 
  • 1/2 c. Heavy Cream
  • 2 Medium Russet Potatoes, cubed
  • 4 Cups Chicken Stock 
  • 3 C. Corn Kernels, roasted and cut from cob (Definitely delicious, but also time consuming)
  •  - OR - 
  • 1 12 oz Bag of Frozen Corn (Easy, and you don't have to worry about the season!)
  • Salt & Pepper 
  • 3-4 Sprigs of Thyme
Okay, Let's Do This: 

1.  In a large stock pot or dutch oven, cook bacon over medium/high heat, stirring frequently, until golden-brown.
2.  Add onions and shallots, continuing to stir until they just begin to turn translucent (About 3 minutes).
3.  Add peppers, and butter. Stir until butter is melted. Season with salt and pepper.
4.  Add wine and allow it to cook down (1-2 minutes).

Your kitchen should now smell amazing.  Moving on...

5.  Add potatoes, zucchini, thyme, corn, and chicken stock.  Cover the pot and bring to a boil.
6.  Once at a boil, reduce the heat to bring the pot to a simmer, and cook until potatoes are tender (about 10-15 minutes).
7.  Turn heat up to medium/high and add cream.  Allow to simmer for 3-5 more minutes.  Season with additional salt and pepper. 
8.  Use an immersion blender to (carefully) pulse a few times.  If you don't have an immersion blender, you can add a small amount of the soup to a regular blender, pulse and then add back to soup pot. Be aware that Hot Liquids Expand When Blended, so do not fill your blender more than halfway.

9.  Serve immediately, enjoy immensely.  (Actually you don't have to serve the soup immediately. One of the great things about soup is that it only gets better the longer it is allowed to blend.)

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