Hearty Corn Chowder

Yay! Another soup recipe! We’re heading into a series of cold and rainy days here in Portland, and I’m totally in the mood to stay in my jammies all day and eat nothing but soup and fresh bread for every meal. Who’s with me? This hearty corn chowder is a new favorite, and it’s one I’ve already made multiple times since discovering the recipe about a month ago. We always seem to end up with an abundance of fresh corn from the farmers market (mostly because I can’t stop buying it), and this soup is the perfect way to use them. It has a touch of bacon to add some great flavor, but the sweet corn is definitely the star of the show. Even though this is one of my newest soup recipes, it’s among my top 5 that I’ve ever made (yes, it’s that good). If you need me, I’ll just be over here face planting into a bowl of this deliciousness.

Hearty Corn Chowder

4 ears fresh corn
3 slices bacon, cut into pieces
4 tablespoons butter
1 small onion, diced
1/4 cup flour
3 cups chicken stock
2 cups half and half
1 cup sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Cut the kernels off the ears of corn and set aside. In a large pot, fry the bacon pieces over medium heat until crisp. Add the butter and onion, and cook until the onions are soft. Stir in the flour and cook 2-3 minutes. Slowly stir in the chicken stock and half and half, a little at a time. Add the corn kernels and bring the soup to a simmer. Simmer 10-15 minutes, or until thickened. Remove from heat and stir in cheese, salt, and pepper. Serve hot with fresh bread on the side.

adapted from The Pioneer Woman