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TODAY'S PICK

A COZY AND CLUBBY LIBRARY TOUR

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CORN AND POTATO CHOWDER WITH THYME CHILE GARNISH

3/30/2016

11 Comments

 
Corn and potato chowder with thyme and chile garnish recipe - easy spring weeknight dinner | Scotch and Nonsense
Today's recipe is a tasty one and it comes courtesy of my husband, who cooked while I did some blog work the other night. This corn and potato chowder is perfect for the time of year - it has fresh spring flavors but is plenty rich and warming for chilly nights. We (well, Edward) used a mix of fresh and frozen corn to get the benefit of that unmistakably sweet flavor without having to spend all night shucking. By all means use all fresh corn if you're up for the extra work, but I think this is a nice compromise. 

The other key flavor comes from bacon fat. Now, I hope you've been saving your bacon fat, but if you haven't it's time to start. I've written about this before, but as part of my effort to eat less meat, I also try to make the most of the meat we cook. That means stock with leftover bones, and saving the fat when we cook bacon. It's as simple as that - next time you make bacon, simply pour the fat from the pan into a jar and refrigerate it. You can add to the jar each time you make bacon, and then use the fat in place of butter or oil when you want to add some smoky bacon flavor to a dish. Easy, right? Of course, if you don't already have a jar full of this in your fridge, a couple pieces of bacon will do just fine. Butter works too, if you want to make this a vegetarian meal.
Corn and potato chowder with thyme and chile garnish recipe - easy spring weeknight dinner | Scotch and Nonsense
CORN AND POTATO CHOWDER WITH CHILE THYME GARNISH

2 ears of corn
1 quart vegetable stock
3 sprigs thyme
2 tablespoons bacon fat (or butter, or two strips of bacon)
4 russet potatoes, cubed
1 tsp tumeric
2 10 oz bags frozen corn, thawed
1 tablespoon fresh red chiles, diced (or 1/2 tablespoon crushed red pepper)
3 cloves garlic, minced
2 tsp thyme leaves

1 pint heavy cream

​Slice kernels off corn. If you need a simple way to do this that doesn't make a huge mess, check Rachael Ray's tip. It's life changing. (That might be hyperbolic but it's certainly a nifty trick.) Set fresh corn kernels aside and save the cobs.

Heat vegetable stock, corn cobs, and thyme in a saucepan over medium heat and bring to a simmer. Meanwhile, heat bacon fat in a large pot or Dutch oven on medium. Add potatoes to pot and stir to coat. Cover and let cook for 15 minutes. Stir in turmeric and cook about 30 seconds more or until fragrant. Remove the cobs and thyme sprigs from the vegetable stock, then add the stock and frozen corn to the pot with the potatoes. Bring this mixture to a simmer, then cook until potatoes are very tender. About half an hour or so.

To prepare the garnish, add fresh corn kernels and chiles and cook on medium high heat until charred. Add minced garlic and thyme and cook another 30 seconds, Set chile thyme mixture aside.

Once potatoes are tender and soup is bubbling, turn heat to low and slowly add cream, stirring constantly. Cook for another couple minutes, stirring constantly, until soup is just heated through but not boiling. Season with salt to taste. Serve soup with a garnish of the chile thyme mixture and a good dose of freshly ground black pepper.

Enjoy!

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11 Comments
In My Wheele House link
3/30/2016 09:54:01 am

One of my favorite recipes is a corn chowder one. I can't wait to try this take on it - mostly because bacon fat makes everything delicious. So hungry right now.

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Arielle link
3/31/2016 06:29:09 am

Right? Bacon fat is such a good thing to have around. Thanks!

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Liz link
4/1/2016 10:17:34 am

This sounds AMAZING! Perfect for this rainy, gloomy day. I'll have to try it with the butter and maybe a bit of liquid smoke to replace some of the bacon flavor!

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Arielle link
4/5/2016 09:59:40 am

I think a dash of liquid smoke would be a great replacement for the bacon flavor! Good call!

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Susan link
4/1/2016 11:46:19 am

OK, this is the soup I want right now! Having one of those days where I could use some comforting corn and potato soup!

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Arielle link
4/5/2016 10:01:53 am

Soup is a go to comfort food for me too, Susan! Hope you enjoy!

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Kari@ The He Said She Said Experience link
4/1/2016 12:14:18 pm

Bacon and corn or bacon and potatoes are always good combinations! Yum!

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Arielle link
4/5/2016 10:02:32 am

Or bacon and... pretty much anything! Haha

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Karla @SmallTownRambler link
4/3/2016 02:00:27 am

Bacon fat? I know it's good!

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Arielle link
4/5/2016 10:02:57 am

Right? Thanks Karla!

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Marianne | Basil and Bubbly link
4/18/2016 09:38:00 am

So I hoard bacon fat and have a FULL mason jar of it in my freezer. I never know what to do with it, but growing up in Georgia... It's like it's just something I feel like I'm supposed to do, haha! Now I have a recipe to use some of it up! Thanks for sharing!

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    Welcome! I'm Arielle, and this is Scotch & Nonsense. Whether you've come for the home projects, the recipes, or the cocktails, I'm thrilled you're here and I hope you'll stay a bit.

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