Corn & Leek Chowder

Corn chowder or any variety of corn soup is definitely my favorite and go-to soups. And since summer is sort of winding down and since I'm in great denial of it ending- I figured I would use some of my local Connecticut corn for yet another dish. 

And besides the pain of controlling the corn kernels flying everywhere (even in a bowl it seems to happen)- this soup is easy and delicious. Yet another simple tasty meal. And bonus: the baby loved it! 

Corn and Leek Chowder

Fridge: 

2 cups whole milk

1 cup heavy cream 

8 pieces uncooked bacon, minced roughly

2 large leeks, cleaned and diced small 

1 tsp thyme, minced (can use dried) 

1 small red pepper, deseeded and minced

Counter: 

8 ears of corn, kernels cut off the cob

1 medium yellow onion, minced 

2 garlic cloves, minced 

5 small red bliss potatoes, diced small (about 3.5 cups) 

2 cups water

Juice of 1 lemon 

Pantry:

2 cups chicken stock 

1 bay leaf 

1 1/2 tsp salt

1/2 tsp black pepper 

Tools:

Blender

Large pot with lid

Wooden spoon 

Ladle

Slotted spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

Heat the pot over medium heat until hot. Add the minced bacon and cook until crispness of your choice. I like mine extra crispy so I cook it for a while. Using a slotted spoon, remove the bacon while keeping the rendered oil in the pot. Put the cooked bacon aside- it will be added back later. 

Add the minced onion and leeks to the bacon oil. Cool for 5 minutes while stirring occasionally and then add the minced garlic and corn kernels. Cook for another 5 minutes and add the potatoes, thyme, salt, pepper, water, bay leaf, chicken stock, milk, and heavy cream. Turn the heat to low, put on lid and simmer for 30-40 minutes. Taste for seasoning and add more salt and pepper if you like. 

At this point take a few large ladlefuls of the soup and put in the blender- around 3 cups. Process it for a minute until completely puréed. Add this back to the pot. 

Add the red pepper and bacon and cook for another 15-20 minutes on low. Squeeze the lemon juice in at the end and mix in. 

Soup is done and ready to eat! It's perfect for the cooler nights at the end of summer. Enjoy! Xo