It’s soup season and this creamy corn chowder is an excellent way to use the bounty of fall’s harvest!
RECIPE INSPIRED BY MARTHA STEWART
Yield: 6 servings
Ingredients:
8 thyme sprigs
4 oregano sprigs
2 bacon strips, optional
4 tbs unsalted butter
1 large yellow onion
5 ears yellow corn
Coarse salt
1 small zucchini
1 lb fingerling potatoes
4 cups of corn or vegetable stock
3/4 cup heavy cream
Chives, for serving
Hot sauce, for serving
Freshly ground pepper
Grated parmesan
Directions:
Place thyme and oregano sprigs in cheesecloth and tied with kitchen twine to make an herb bundle.
Dice the yellow onion into ¼ inch pieces. Remove corn from cobs.
(Optional) Chop raw bacon into small pieces. Cook bacon in a large stockpot over medium-high heat, stirring frequently.
Melt butter in the large stockpot. Once melted add the onion, herb bundle, and corn. Lightly season with salt. Cook, stirring occasionally until everything is soft, about 20 minutes. While the corn mixture is cooking, cut fingerling potatoes into ½ inch slices and cut the zucchini into ½ inch cubes.
Add the stock of your choice, zucchini, and potatoes to the stockpot and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are fork-tender, 8 to 10 minutes.
Remove and discard the herb bundle.
Puree one-third of the mixture until smooth.
Return the pureed liquid to the stockpot and stir in heavy cream.
Cook until chowder is hot. Season with salt and pepper. Garnish with chives, parmesan, and hot sauce, if desired; serve immediately.