Nothing beats the comfort of a warm bowl of chowder on a cool, foggy evening along the Central Coast in late summer. This fresh corn chowder is our go-to 'base recipe,' perfect for showcasing our local sweet corn. It’s rich, nourishing, and wonderfully adaptable. While it shines on its own, we love adding a touch of the ocean with our Dungeness crab or smoked salmon for an extra layer of flavor. This chowder is a celebration of summer’s bounty, with a nod to the cool coastal breezes that make every spoonful that much more satisfying.
INGREDIENTS:
1/2 lb. bacon, diced
1 large yellow onion, chopped
2 tablespoons flour
2 cups cubed Russet potatoes, cut into 1/2 inch cubes
3 cups fresh (or frozen) corn kernels
1/4 cup red bell pepper, diced
2 cups chicken broth or corn stock
2 cups half and half
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
4 sprigs fresh thyme, leaves only (or 1/4 teaspoon dried thyme)
A dash of Tabasco, if desired
Garnish: Finely chopped chives, crispy bacon, if desired
Additions: 1 cup crab meat or smoked salmon, or additional cooked bacon
INSTRUCTIONS:
In a heavy bottomed stock pot, sauté the bacon on medium heat until the bacon is cooked and just beginning to crisp. Remove bacon from pan with a slotted spoon and place on paper towel; set aside. Reserve bacon fat in stock pot.
Add chopped onion to stock pot and cook, stirring, for 5 minutes. Sprinkle flour over onions and stir until flour is slightly golden, about one minute.
Add the potatoes, corn, bell pepper, chicken broth or corn stock, and half and half. Heat until mixture almost comes to a boil, reduce heat to low and cook, stirring occasionally, until the potatoes and onions are tender, about 10 minutes.
Ladle half the chowder into a blender and carefully process until smooth. Add pureed mixture back into the stockpot with remaining soup, and stir in bacon. (If using, this is the time to add crab or smoked salmon chunks.) Heat slightly if needed. Stir in thyme leaves. Adjust seasonings to taste and serve immediately.
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