Name: Grandma's Corn Chowder with Potatoes and Bacon
Yield: 8
Ingredients: 1/2 lb sliced bacon, cut into 1 inch pieces; 2 tablespoons butter; 1 yellow onion, diced. About 2 cups.; 1/2 cup white wine, I used Pinot Grigio (don’t use cooking wine, get the good stuff!); 4 ears of fresh corn, kernels cut from the cobs, about 4 cups; 3 cups of cubed potatoes, red or white, I used yukon gold; 1 teaspoon of fresh thyme, or 1/2 teaspoon dried thyme; 1 teaspoon Kosher salt; 1/2 teaspoon ground black pepper; 3 cups chicken stock; 2 cups milk; 1 cup half and half; 3 tablespoons chives, chopped; 1/2 loaf crusty bread, about 3 cups; 2 tablespoons olive oil; 1/2 teaspoon Kosher salt

Description

Take advantage of sweet summer corn and make my Grandma’s Corn Chowder with Potatoes and Bacon! A few updates to her vintage recipe make this a modern classic. Fresh chives, homemade croutons & crispy bacon are the perfect toppings.

Ingredients

Scale

1/2 lb sliced bacon, cut into 1 inch pieces
2 tablespoons butter
1 yellow onion, diced. About 2 cups.
1/2 cup white wine, I used Pinot Grigio (don’t use cooking wine, get the good stuff!)
4 ears of fresh corn, kernels cut from the cobs, about 4 cups
3 cups of cubed potatoes, red or white, I used yukon gold
1 teaspoon of fresh thyme, or 1/2 teaspoon dried thyme
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
3 cups chicken stock
2 cups milk
1 cup half and half
3 tablespoons chives, chopped

Croutons

1/2 loaf crusty bread, about 3 cups
2 tablespoons olive oil
1/2 teaspoon Kosher salt

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Instructions

Preheat the oven to 325 for the croutons.
In your soup pot, fry the bacon over medium heat until crisp. Remove the bacon and set aside to use on the finished soup. Pour all but about 2 tablespoons of the bacon fat out of the pan.
Add 2 tablespoons of butter to the bacon fat. Next add the chopped onions to the pan and saute over low heat for about 10 minutes until caramelized and soft.
Add the wine to the onions and simmer for 3-4 minutes.
Now add the corn, potatoes, thyme, salt and pepper to the pan and stir to combine.
Add the chicken stock and bring to a boil. Reduce the heat to low and simmer, partially covered, for 15 minutes until the potatoes and corn are tender.
Add the milk, half and half and 1 tablespoon of the chives. Heat to a gentle simmer on low for 10 minutes. Don’t let the soup boil at this point, otherwise the dairy might curdle. Taste and adjust the seasoning for salt and pepper.
While the soup is simmering, make the croutons. Preheat the oven to 325 degrees. Toss the bread cubes, olive oil and salt in a mixing bowl, then spread on a baking sheet. Bake for 15 minutes or so until the croutons are browned.
To serve the corn chowder, ladle into a wide soup bowl and garnish with croutons, bacon and chives.