Soups Up! Here in Toronto winter isn’t done with us just yet. So I thought I would share the recipe for this happy, bright and lightened up version of my Corn Chowder to brighten up the day. The colour Yellow makes most of us feel better & on this snowy day, I could use all the sunshine I can get and this bright shade is the closest to sunshine I can get.
Corn Chowder
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
Author: Mary Mammoliti | Kitchen Confession
INGREDIENTS
6 cups corn kernels, about 7 cobbs, divided
3 cups chicken stock, divided
4 slices turkey bacon
1 tablespoon olive oil
1 cup cooking onion, finely diced
1 medium carrot, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1 medium sweet potato, peeled and cut into ½-inch dice
1 cup 2% milk (or almond milk but thickness may vary)
1 teaspoon kosher salt
¼ teaspoon black pepper
1 bay leaf
1 can full fat coconut milk, (400ml)
1 tablespoon minced parsley
INSTRUCTIONS
Cut the kernels off the cob and transfer to a bowl.
Add 4 cups of corn kernels and 2 cup chicken stock to a blender. Process until smooth, 1 minute on medium speed.
Add turkey bacon and olive oil to a large dutch oven or pot. Heat the pot over medium heat, cook and stir turkey bacon until crisp, 5 to 7 minutes. Transfer to a cutting board and chop into bite size pieces.
Add onions, carrots, sweet potato and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.
Add garlic and thyme, cook until fragrant, 30 seconds.
Add the remaining 2 cups of corn kernels and saute for 1 minute.
Add corn puree, 1 cup of chicken stock, salt, pepper, and bay leaf.
Bring soup to boil, reduce heat to a simmer. Stir every few minutes and cook for 15 minutes. Add milk and coconut milk, stir and continue to simmer for 5 minutes or until potatoes are fork-tender, about 20 minutes total cook time.
Turn off the heat and discard bay leaf. Stir in the parsley, taste the corn chowder and season with more salt and pepper as desired.
Divide the soup into serving bowls. Top with crispy turkey bacon and parsley.
