Corn and Potato Chowder

What dish is more befitting on a cold and blustery day than a comforting bowl of soup, stew or chowder with some warm biscuits served on the side?

I tried this recipe years ago and ended up with what looked like corn floating in milk.  It was all my bad, as I obviously didn’t allow the milk to thicken enough.   It’s a tasty chowder and I’ve added a few flavorful, hearty and healthy modifications.   Note:  The original recipe calls for whole milk.   I used 2% low fat and this will result in a less “thick” chowder.   

Serve it with the Cheddar Cheese Biscuits…they’re perfect together!   If you make the Cheddar Cheese Biscuits to accompany this chowder, grate some extra to toss on top of the soup with the thyme.   It’s a nice, tasty touch.

Corn and Potato Chowder
source Modified from Bon Appétit Magazine October 1993

Serves 4

3 bacon slices, chopped
1 small onion, chopped
2 russet potatoes, peeled, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
2 cups (or more) whole milk (I used 2% low fat milk)

1 15-ounce can sweet creamed corn (low sodium)
1 cup fresh or frozen sweet corn kernels
1 tablespoon chopped fresh thyme OR 1 teaspoon dried
Chopped fresh thyme to sprinkle on soup before serving

Cook bacon in a heavy large saucepan over medium heat until fat is rendered and bacon is golden, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potatoes and bell pepper and sauté 1-2 minutes. Add 2 cups of milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15-18 minutes.

Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper.

Sprinkle with thyme and a toss of grated sharp cheddar cheese (optional) and serve!

Teenie Cakes