Last night I made a big pot of corn chowder, just in case we lost power. It's light, but hearty, filled with chunks of potatoes and bacon, sliced leeks and chopped dill, and the bright sunshine yellow of the corn. What a perfect winter chowder!
Makes about 4 servings.
4 slices thick cut bacon, diced or sliced
2 cups unpeeled red potatoes, cut into large dice
1 sliced leek ( I use mostly the white part)
1 T. olive oil
1 T. unsalted butter
2 cups light chicken stock
1 t. thyme
2 T. fresh dill, minced
salt and pepper to taste
2 cups frozen sweet corn
1 cup medium cream
Cook bacon in the bottom of your soup pot until browned. Drain on a paper towel and set aside.
Add the potatoes , leeks, olive oil and butter to the pot and stir.
Add the chicken stock and enough water to just cover the potatoes, and simmer until the potatoes are tender.
Add the thyme, salt and pepper and dill, then the frozen corn and bacon. Simmer 10 minutes, then add the cream, turning heat to low. DO NOT BOIL, or the cream will curdle.
Taste and add more seasonings as needed.
Enjoy the snow!