I gotta be real with you, hearing “corn chowder” doesn’t make my ears perk up. In fact, whenever I’d hear corn chowder I’d think “corn wtf?” Let’s just say it’s not my go-to meal, but this recipe has me rethinking that. First of all, I’m from the South – New Orleans to be exact. It’s not necessarily a corn chowder hub. So you may be wondering, well what has made this gumbo-bred & fed girl turn to corn chowder? The short answer – I’ve been living next door to New England for some time now. As a result, my culinary landscape has expanded a teensy-bit!
Corn Chowder is nowhere near the complexities of gumbo – which is a plus for me. Let’s be real here – I’d rather gumbo any day of the week, if I’m not the one making it. This recipe embodies simplicity and it’s painfully easy to make. It’s also a plus that 2 out of the 3 members of my household will eat it up in heaps. Also, it’s perfect as a winter or summer meal.
Cook time: 45 min. Prep time: 30 min. Servings: 8
- 4 strips bacon (I use turkey bacon), finely chopped
- 1 C yellow onions or shallots
- 2 1/2 C russet potatoes, peeled and cubed
- 1 tbsp. unsalted butter
- 1/4 C dry white wine
- 2 C sweet white corn
- 1 C zucchini, cut into 1/2 in. cubes
- 1 thyme sprig
- 4 C chicken stock
- 1/3 C heavy cream
- salt & pepper to taste
- 1/3 C green onion onions, chopped (optional)
1. Sauté bacon in medium stockpot over medium-high heat. Stir frequently for about 5 minutes. Add butter to stockpot and stir until melted. Next, add onion and cook until translucent (about 3 minutes). Add dry white wine to the mix, stir until almost no liquid remains (about 1 minute).
Something magical happens once you add the white wine to the mixture. You’ll see that the aromas are simply heavenly. 😋 Nobilo Sauvignon Blanc is my go-to dry white wine for cooking (and general day-drinking).
2. Add potatoes, zucchini, chicken stock, corn, and thyme. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender (about 8-10 minutes). Increase heat to medium-high heat; add cream and continue to cook for an additional minute. Use an immersion blender until some of the corn mixture is pureed. Season to taste with salt & pepper. Garnish with chopped green onion if desired; serve immediately.
If there is a variation of corn chowder that you do, please share it! I love trying new variations of recipes that I love.