Sweet White Corn Chowder
Prep time: 
Total time: 
Serves: soup pot, maybe 10?
Sweet white summer corn makes for a delicious lighter chowder, and we don’t have to wait unit winter to have our soup! Flavorful with accents of thyme and bacon.
What to get:
  • 7 ears fresh white corn, kernels cut off cobs
  • 1 large baking potato, peeled and chopped into small cubes
  • ½ large sweet white onion, chopped finely
  • 1 large carrot, chopped finely (or 2 small carrots depending)
  • 4 ribs celery, chopped finely
  • 4 large cloves garlic, chopped
  • 1, 32 oz carton low-sodium chicken stock
  • 3 T butter
  • 1 bay leaf
  • ½ cup white wine
  • ¾ cup fat free Half-and-Half
  • 7.5 oz sharp 4 cheese blend, shredded (or less if preferred)
  • 5 strips low-sodium bacon, for crisping, topping and reserving drippings
  • 2 tsp fresh thyme leaves, chopped smaller
  • fresh thyme sprigs for garnish & sautéing
  • 1-2 tsp kosher salt (to taste)
  • 1-2 tsp coarse ground black pepper
  • ½ tsp paprika
  • ¼ tsp red wine vinegar
What to do:
  1. Cut corn kernels off cobs, set aside.
  2. Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
  3. Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
  4. Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
  5. To pot now add onion, garlic, celery, carrot, salt, pepper, and remaining 2 T butter.
  6. Sauté mix adding ½ cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
  7. Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, rest of chicken stock and bring to a slow boil with lid on.
  8. Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes, then add white wine.
  9. Remove the bay leaf.
  10. Remove hot pot from heat and allow to cool substantially, then slowly add some of the half-and- half and some cheese, return pot to low heat, stirring well (Soup will begin to thicken).
  11. Gradually add more half-and-half, cheese, salt & pepper as desired.
  12. Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
  13. Continue to simmer on very low until ready to serve & eat!
  14. Garnish with bacon and fresh thyme sprig.
This is not difficult luckily, but requires a lot of prep chopping and stirring from time to time. It stores really well in the fridge too! Sweet white corn is the only I would use, so this one is probably best to make in summertime when sweet corn is abundant & inexpensive! This is a thinner style chowder, but you can make it thicker by adding more potato which will provide starch, or adding flour into your roux. Mine thickened considerably because I left it on the stove a very long time. Enjoy!
Serving size: a bowl
Recipe by the dinnervine at http://www.dinnervine.com/2012/08/white-corn-chowder/