Corn Chowder

I don't know how the weather is in your neck of the woods, but here in East Tennessee, it's cold and rainy, downright miserable.  I should be curled up with a good book or a good movie!

Did I ever tell you that when I first met my husband the only "vegetable" he would eat was corn?  Well A.J. now knows corn is not a vegetable, plus he has many new favorite real vegetables.  I now know if I serve ANYTHING with the word "corn" in it, he's the first one at the table when dinner is ready.  So from here on out, every recipe, be it salad or brownies is going to be called "corn" something or other...nah, that's just plain boring.

Well, let me tell you that this soup is anything but boring!

4 strips hickory smoked bacon
1 tablespoon butter

Extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
6 cups of chicken or vegetable stock
2 cups heavy cream
3 Yukon gold or russet potatoes, peeled and diced
6 ears of fresh corn cut from the cob or 2lbs. frozen kernel corn
Salt and freshly ground black pepper
Cayenne (optional)
1/4 cup freshly grated sharp cheddar cheese

Cook the bacon in a large stock pot until crisp.  Remove from pot with a slotted spoon and allow to drain on a paper towel lined plate and reserve.  Remove all but 2 tablespoons of bacon fat from the pot and add one tablespoon of butter to the pot, lower the heat to medium and add the onion and saute until translucent then add the garlic and saute 1 more minute.. Dust the vegetables with flour and stir to coat everything well.  Cook the flour off for about 3 to 4 minutes, stirring constantly to make sure nothing sticks and burns on the bottom of the pot.

Whisk in the stock one cup at a time and bring to a boil.

Add the potatoes, bring to a boil.  Boil for about 5 minutes, until the potatoes soften and are almost to the point of breaking down.  The broken-down potatoes will give the soup body and a smooth texture and the potatoes that remain in tact with the the soup a little something-something.

Add the cream to the soup, gently stir to blend.  Once the soup begins to bubble, lower the heat to simmer and cook for about 15 minutes; enough time for the corn to soften up a bit.  Season to taste with salt and pepper and a little splash of extra virgin olive oil and maybe even a little dash of cayenne.

 Ladle a generous helping of this hearty chowder into a bowl and garnish with the sharp cheddar cheese and the reserved bacon.

Does anyone know who got kicked off "Dancing with the Stars" this week?  Wait, don't tell me, I want to be surprised!

Stay warm, dry and well-fed!