Corn Chowder is rich, creamy and delicious! It is an easy soup to make year-round, whether you have access to fresh or frozen corn. This soup has a special place in my heart, because it always reminds me of our wedding. This was the first course of our dinner menu and it was absolutely delicious. So, whether consciously or not, I find myself making it around November, to reminisce on the day.
What You Will Need:
3-4 strips of bacon
1 sweet onion
1/2 cup of crisp white wine
2-3 yellow potatoes cut in small cubes
2 Dried Bay Leaves
1 pkg of peaches and cream organic frozen corn (I used President's Choice brand)
1 organic chicken stock
Salt and Pepper
1 cup of milk
1/2 cup of Grated Cheddar Cheese
1. Add the bacon to a cast iron pot and let cook on medium high heat until crispy. Remove from the pot, leaving the bacon fat in the pot.
2. Add the onions and let cook until translucent.
3. Pour in the white wine to de-glaze the pot. Turn the pot down to medium heat.
4. Add the potatoes and the corn, let cook for 5 minutes.
5. Add 1 container of organic chicken stock and the bay leaves and let the soup come to a simmer. Cook on medium heat for about 30 minutes, or until the potatoes have become fork tender.
6. Remove half of the potato and corn from the soup and blend it until smooth, pour in the milk.
7. Once smooth, add the creamy mixture back into the soup and combine. Add salt and pepper to taste- about 1 tbsp of each one. Cook for an additional 15 minutes to ensure the chowder is combined.
8. To serve, top each bowl with some grated cheddar cheese and 1 bacon strip crumbled up.
This chowder is delicious with a glass of crisp, cold chardonnay!
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