Mmmm. A warm, comforting, bowl of soup for a chilly day. My roommate’s mom would say this will “stick to your ribs.” Don’t you just want to play hooky from work just thinking about it? Oh, to curl up under a blanket and read a book for the day with a cup of this soup in hand. Ahhh.
This is my mom’s corn chowder recipe. I’ve made it a few times, and while it never comes out exactly like hers, it’s still delicious and satisfying. Perfect with hot, crusty bread!
1/2 cup chopped bacon
1/4 cup diced onion
1/2 cup diced celery
3 Tablespoons diced carrot
1 1/2 cups peeled and diced red or other waxy potatoes
2 cups low-sodium chicken broth
1/4 teaspoon paprika (optional)
Pinch of thyme
1/2 teaspoon salt
1/2 cup water
3 Tablespoons all-purpose flour
2 cups corn kernels (use canned, creamed corn for a creamier soup)
1 cup half and half
Chopped fresh parsley (optional)
In a large heavy-bottomed pot or dutch oven, sauté the bacon over medium heat until browned. Add the chopped onions, celery, and carrots and sauté over medium-low heat until softened, about 5 minutes. Add the potatoes, chicken broth, paprika, thyme, and salt to the pot. Bring to a boil. Then reduce the heat to low and simmer until the potatoes are just tender, 3-5 minutes depending on how small your diced potatoes are. Meanwhile, in another pan, bring the 1/2 cup of water and flour to a boil, whisking constantly to combine. Add this mixture and the corn to the soup and stir. Finally, add the half and half to the soup and heat until just heated through, but not boiling. Garnish with parsley and serve.