Smokey Corn Chowder Soup Recipe
|Smokey Corn Chowder Soup With Fresh Bread|
This soup recipe is so easy and so tasty, you will be impressed. Everyone raves about my Smokey Corn Chowder.
This recipe is for 4-6 people. Four people if you make it the main meal.
I know it looks like a lot of ingredients, but it is just an illusion and besides it's easy. Well let's not waist time, I know you are dying to get started.
Here are the ingredients for this recipe:
- 2-4 tbs (30-60 ml) of butter (use more or less depending on how fatty your bacon is)
- 6 slices of thick bacon; chopped. I like Naturally smoked Harvest Bacon from Saskatchewan. if you want to go meat less, well, leave it out. But that would be a shame.
- ½ cup (120 ml) of chopped onions
- 1 cup (240 ml) of chopped celery
- ¾ tsp of liquid smoke (like Woodland Natural Hickory Liquid, if you can't get your hands on any you can go without, but it would also be a shame)
- 3 Cups / 710 ml of corn, including the broth ( I like Green Giant Niblets Corn. Two 341 ml or 12oz cans are close enough)
- 2 Cups (480 ml) of cubed raw potatoes (I like using baby potatoes and cut them half with the skin on)
- 2 ¼ cup (540 ml) of water
- 5 tsp (25 ml) of sugar
- 3-4 tsp (15-20 ml) of salt (the amount of salt depends on how salty your bacon is, start with 3 tsp)
- ¼ tsp of fresh ground pepper
- 4 Cups (960 ml) of Half & Half (10% Milk Fat)
- 3 tbs of flour
In a large (5 plus liters/quarts) sauce pan over medium heat, melt the butter, add the chopped up bacon, onions and celery. Saute for approximately 3-6 minutes, till celery is tender.
|A Steaming Bowl of Smokey Corn Chowder Soup|
Now add the water, sugar, salt and pepper. Bring to boil and turn down to simmer on low for 10-20 min. The potatoes should not be cooked all the way, just starting to get soft.
Take one cup of the half and half in a mixing bowl and whisk in slowly the 3 tbs of flour. Whisk this one cup of half and half and flour mixture into the soup. Mix and stir for one minute, then add the remaining 3 cups of half and half and mix well.
Bring to boil again and quickly turn down to simmer for another 10-20 minuets. Keep after the bottom of the pan with a whisk so it does not burn. The soup should be creamy, if you like it thick, then just simmer a bit longer.
If you are making it ahead of time, like a day before, then you should simmer it a shorter period of time since you will be warming it back up again. Serve with some fresh bread.
Wine Pairing and Recommendation:
I think a bottle of a fruity Chardonnay like Beringer Chardonnay or a nice crisp Riesling like the award winning Riesling from Justin Boxler Winery in Niedermorschwihr in the Alsace.
If you prefer red wine, well why not a robust Ravenswood Zinfandel, from California. You go and try something different and let me know. If all else fail, just have a beer.
Kiss the Cook,