As the fall harvest winds down, my northern friends probably have a surplus of vegetables they need to use. Michelle and I just spent the weekend in Northeast Ohio (my former home), and I’m proud to say our favorite crop is coming in beautifully. We are known for Sweet Corn. It’s like candy smothered with butter! When we owned and operated John Palmer’s Bistro 44 we were well known for our seasonal and creative soups. Let’s make Corn Chowder!
CORN CHOWDER
6 strips good bacon, diced
1 white onion, small diced
3 stalks celery, small diced
1 large carrot, peeled and diced
3 cloves garlic, minced
4 cups kernels from 4 or 5 ears (reserve ears for Stock)
2 Idaho potatoes, peeled and diced
2 T chives, sliced for garnish
4 cups chicken Stock
1 cup heavy cream
1 cup milk
salt, pepper and cayenne to taste
1) In a stockpot, combine all the wet ingredients and the reserved corn cobs. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
2) In a separate stock pot, render the bacon.
3) Add the onion, celery, and carrots (in French terms, this is called the Mirepoix). Cook until translucent. Add a pinch of minced garlic.
4) Add the corn and potatoes to the vegetables.
5) Now, turn off both stock pots. Please be careful with this next step. Remove and discard the corn cobs. Add this liquid to the vegetable pot and stir. Let the soup simmer for 10-15 minutes.
6) Taste test, adjust with salt, pepper, and a pinch of cayenne pepper.
7) If you want your soup to be a little thicker you can use a roux to tighten it up.
A roux is equal parts flour and butter. Combine the ingredients over medium heat in a small saucepan. When this paste smells “nutty,” it is ready to add to the simmering soup pot.
Chef’s Tip: A little roux goes a long way; you can add more, but you can’t take it out.
8) Portion your chowder into bowls and garnish with the chives. Serve. Enjoy.
