I cannot tell you enough that I adore easy yet hardy meals during the week. I just don't have the energy to come home and cook up some elaborate meal after working. I know some of you MUST feel the same, right? I'm not alone here am I?
I did make a few modifications from the original recipe-depending on what I already had on hand. I'm really trying to use up what I've got in the pantry before buying unnecessary ingredients that could really be substituted. I used 2 cups less chicken stock because I just had one box (4 cups) and I NEVER have half & half I either use milk or heavy cream and for this soup heavy cream is where it's at, let me just tell ya! I do NOT cook low-fat, ultra-healthy food :) Well, at least not usually. I also used less onion because my husband doesn't really like onion and can you believe it said cheese and bacon were OPTIONAL!? REALLY? I don't know anyone who would consider those two ingredients optional. I'm thinking about writing to the editor about this typo, they must have meant to put NOT OPTIONAL! Maybe it's just a southern thing? You tell me.
Anyway, this corn chowder is AMAZING if I do say so myself! Steve really enjoyed it as well and I took the left overs to my mom whose currently under the weather. I predict after eating this she will be feeling 100% better! ;)
Adapted from: Simply Suppers
2 tbsp unsalted butter
1 tbsp olive oil
1/2 cup finely diced yellow onion
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 cup all-purpose flour
6 cups chicken stock (I used 4)
4 cups peeled and diced white boiling potatoes (about 4 large potatoes)
2 cups heavy cream*
4 cups corn kernels (2 lbs frozen or 8 ears fresh)
Kosher salt and freshly ground black pepper
1/2 cup shredded cheddar cheese**
1/4 cup crumbled cooked bacon***
* Original recipe called for half & half, I DO NOT use half & half I'm a heavy cream gal :)
** Original recipe said cheese and bacon were optional, Not in my kitchen!
***I didn't have bacon so I just used Crumbled Bacon from bag (Hormel brand)
In a large stockpot (I use cast-iron dutch oven) over medium-high heat, warm the butter & oil until a few droplets of water sizzle when carefully sprinkled in the pot.
Add the onion, garlic, and thyme and cook, stirring occasionally, until soft, about 4 minutes.
Dust the onion mixture with flour and stir to coat. Cook for 2 minutes.
Whisk in chicken stock and over high heat, bring to a boil.
Add the potatoes and bring mixture back to a boil.
Stir in heavy cream (or half & half).
Reduce heat to medium and simmer uncovered for 15 minutes or until potatoes are tender.
Add corn and simmer until corn is soft, about 15 minutes.
Season with LOTS of salt & pepper to taste. Serve hot, with cheddar cheese and bacon :) ENJOY!