For me, fresh-picked sweet corn is one of the quintessential summer foods. I am fortunate to have neighbours who grow excellent sweet corn so I can enjoy it often. When I have cobs of corn leftover from dinner, I carefully remove the kernels from the cob with a sharp knife, toss them in a bag and freeze them. Then, this time of year when the cold winds are blowing and the snow is piling up, I pull out those bags of corn to make this cozy corn and potato chowder. Bags of frozen corn from the grocery store work well too.
Surplus summer corn makes for great winter chowder.
Ingredients
1 T (15 mL) olive oil
1 C (250 mL) chopped onion
2 medium stalks celery, thinly sliced
2 large potatoes, peeled and cut into small chunks (about 1 cm cubes)
3 cups (750 mL) frozen corn kernels, thawed
4 C (1 L) vegetable broth
1 bay leaf
3 pieces of bacon, cooked and crumbled
3 C (750 mL) milk
Salt and pepper, to taste
Other seasonings, as desired, such as ¼ tsp (1 mL) each thyme and oregano. I also like Old Bay brand seasoning for milk-based chowders.
Fresh parsley, chopped (optional)
Method
Heat the oil in a large heavy-bottomed sauce pan on medium-high. Add the onion and celery. Cook for a few minutes, stirring frequently, until softened. Add the broth, potatoes, corn and bay leaf. (Make sure vegetables are covered with liquid. If not, add more broth.) Bring to a boil, then simmer on low for about 20 minutes or until potatoes are tender. Remove the bay leaf. Add the seasonings, bacon and milk. Heat for a few minutes to allow flavours to blend. Ladle soup into bowls and garnish with chopped fresh parsley (optional).