Dinner? Sounds SOUP-er

This is one of our favorite fall and winter time soups. It's evolved over time from a thick, cream based soup to a stock based soup with just a touch of cream at the end to smooth it out.

We start, as many good dishes do, with bacon.

I render the bacon down until it is brown and crispy. I use a thick cut bacon, and in this case applewood smoked. Very tasty.

After the bacon has cooked, remove it with a slotted spoon, and we're left with lots of little brown bits stuck on the bottom of the pan. The French call this 'fond' and it is packed with flavors you can't get any other way.

You know how good it feels to dip into a nice hot jacuzzi on a cool night? I'm sure the chopped onion and minced garlic feel the same way about searing hot bacon grease.

 

After the onions are soft, the cubed up potatoes go in, along with 4 cups of chicken stock.

The potatoes simmer in the chicken stock. In the mean time, heat some olive oil in a sauté pan. Once the oil is hot and shimmering, add a bag of frozen corn. Fresh would be best but it's not available often, so I typically use frozen.

Sauté the corn until it takes on a bit of color. As it cooks, the starches in the corn will be converted to sugar, and the corn will also get a slight nutty flavor.

Sprinkle the corn with salt, pepper, smoked paprika and just a touch of cayenne pepper.

When the potatoes are fork tender, add the corn into the pot and remove the pot from the heat. Add shredded cheddar cheese, half of the rendered bacon! A handful of chopped chives, and a cup of cream.

 

Ladle into serving bowls, garnish with more cheese, bacon and chives. Serve with a hearty multigrain bread for dipping.

 

Potato Corn Chowder

Ingredients

6 russet potatoes, cubed

4 oz bacon cubed or cut into pieces, divided

6oz cheddar cheese, shredded plus more for garnish

1 onion, chopped

3-4 cloves garlic, minced

4 cups chicken stock

1 cup heavy cream

1/2 cup chopped chives plus more for garnish

1 bag (10 oz) frozen corn

2 tsp smoked paprika

Cayenne pepper to taste

Salt and freshly ground black pepper