This time of year, I start making soup every week. I can prepare it on Sunday and then serve it on a night I come home late (and don’t feel like cooking). Add biscuits, fresh bread or a simple salad and you have a hearty dinner now that autumn has …
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This time of year, I start making soup every week. I can prepare it on Sunday and then serve it on a night I come home late (and don’t feel like cooking). Add biscuits, fresh bread or a simple salad and you have a hearty dinner now that autumn has finally arrived.
Unless we get a really cold winter (like last year’s), the thyme in my garden stays green year-round. But, if you don’t have fresh thyme, just use 1/4 teaspoon dry thyme. And, once fresh corn is a thing of the past, use frozen.
This makes enough for two for dinner with enough leftover for lunch. But, the recipe is also easily doubled for a large family.
Corn Chowder
Serves 3 to 4
2 slices thick bacon, diced
1 tablespoon butter
1/2 onion, diced
1 garlic clove, minced
3 sprigs fresh thyme
2 tablespoons all-purpose flour
3 cups low-sodium chicken stock
1 cup heavy cream
1 Idaho potato, peeled and diced
3 ears corn, kernels cut off the cob
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
In a stockpot or Dutch oven, crisp bacon on medium-high heat (7 on my electric stove). With a slotted spoon, remove bacon and save. Add butter and lower heat to medium. Add onion, garlic and thyme and cook until the vegetables are soft, 8 to 10 minutes.
Sprinkle with flour and stir 50 seconds to cook flour. Pour in stock and bring to a boil. Add cream and potatoes, bring to a boil and then simmer 7 to 8 minutes, until potatoes are tender.
Fish out the thyme sprigs with a fork and discard. Add corn, salt and pepper and simmer 4 to 5 minutes. Stir in the parsley. Ladle the soup into bowls and sprinkle with the reserved bacon bits.
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