If last night’s dinner was on Iron Chef, the secret ingredient would have been corn. For the main course, I served a warming corn and potato chowder, perfect for a snowy day. It was accompanied by a hearty cornbread. Why so much corn? I was mainly trying to use up the bag of frozen corn I opened (I didn’t quite succeed), plus the two dishes seemed to complement each other.
Since I started the soup early in the afternoon, I finished the corn and potato chowder in the slow cooker, but it would have worked just as well on the stovetop. My only issue was that I got hungry and turned off the slow cooker a little too early, so the potatoes were not as tender I would have liked (they were still edible, though).
This recipe is a little different than the previous one I used. I added bacon and thickened the soup with flour. Most chowders call for cream, but I omitted it, opting instead to stir in a spoonful of sour cream just before serving. The updated recipe is below.
To go with it, I made cornbread in a skillet (which is the best way, in my opinion). I wanted something hearty, so I added more corn and grated cheddar. It was delicious, and leftovers will be tasty as a snack or breakfast.
Corn & Potato Chowder
Time to make: ~30 minutes
- 4 slices bacon, diced
- ½ medium onion, diced
- 1 clove garlic, crushed
- 1 tsp. bouquet garni or dried thyme
- ¼ cup flour
- 3 cups chicken stock or water
- 2 potatoes, diced
- 2 cups corn, thawed if frozen
- a few drops of Tabasco or 1 4-oz. can roasted chiles
- salt to taste
- shredded Monterey Jack and/or sour cream for garnish
Crisp the bacon over medium. Add the onion and garlic, and saute until translucent. Add the herbs and flour, and cook 3 minutes. Add the stock and bring to a boil, whisking. Add the remainder of the ingredients. Reduce to a simmer; let simmer until the potatoes are tender, about 30 minutes. Alternatively, transfer the soup to the slow cooker and cook for 3 hours on high or 6 hours on low. Season to taste. Garnish as you like.