Sweater Weather is almost here which means Soup Season is following close behind.
So Here's one of my Faves:
PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins
- 5 strips thick cut bacon, chopped
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 4 ears corn
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 1/2 teaspoon smoked paprika
- 2 cups russet potatoes, peeled and chopped
- salt & black pepper
- 4 cups low sodium chicken broth
- 1 cup whole milk or heavy cream
- 1 tablespoon honey
- 2 cups cheddar cheese
- 2 tablespoons chopped chives
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
- To the pot, add the butter, onion, and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and broth. Cover, and bring the soup to a boil, simmer 10-15 minutes, until the potato is soft.
- Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
- Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. I use basil, thyme and oregano.