Corn Chowder
This corn chowder features our Chipotle, Butter, and Hickory Smoke infused olive oils, and is perfect for a cold weather day.
Corn Chowder
American
Soups & Stews
This creamy and hearty soup makes everyone happy! Meat and potatoes, a thick creamy base with warm spices, lots of veggies, and so much flavor! Serve with crusty bread for complete New England perfection!
Ingredients
- 4 Slices Bacon, Chopped
- ½ C. Red Onion, Diced
- ¼ C. Celery, Diced
- 2 Tbsp. Chipotle Infused Olive Oil
- 1 Tbsp. Butter Infused Olive Oil
- 1 Tbsp. Hickory Smoke Infused Olive Oil
- ½ C. Flour
- 2 C. Yukon Gold Potatoes, Diced
- 3 C. Chicken Stock
- 1 ½ C. Whole Milk
- ¾ tsp. Thyme Leaf
- 3 C. Corn Kernels (Fresh or Frozen)
- 2 tsp. Sea Salt, Fine
- 2 tsp. Black Pepper, Cracked
- ¼ C. Green Onion, Chopped
Directions
In a medium soup pot over medium heat, add chopped bacon and allow the fat to render. Cook for about 5-6 minutes, until bacon is crispy but not burned. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
Drain half of the leftover bacon fat, then add the infused olive oils and flour. Stir with a wooden spoon until combined, cooking off the floury taste. Add chicken stock, milk, potato, and thyme, then, using a whisk, stir until smooth and all floury lumps are blended into the soup. Cover and simmer for 20 minutes, until the potato is fork-tender.
Add corn and stir to combine. Cook for 3-5 more minutes over medium-low to heat through and meld flavors. Stir in the salt, pepper, and half the green onions. Taste and season further if needed.
Serve with a sprinkle of reserved bacon and green onions.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.