pantry essentials: creamy Corn Chowder

Corn chowders always remind me of summer days. Fresh sweet corn from the Jersey farm stands are a staple of any summer season. Unfortunately, that season doesn’t last too long. Fortunately, we have canned corn and canned cream style corn, which is my secret to a good corn chowder from the pantry. It gives the same sweetness and richness that summer ears of corn bring. This chowder is a-maize-ing!

 
 
 

pantry essentials: creamy corn chowder

Prep time: 20 minutes | Total time: 30 minutes

Serves: 4

Ingredients:

3 slices bacon, roughly chopped

2 stalks celery, small diced

1 small onion, finely diced

1 medium carrot, peeled and diced

2 teaspoons smoked paprika

1 tablespoon olive or vegetable oil, optional

Freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

1 15-ounce can cream style sweet corn

1 15-ounce can whole kernel sweet corn

1 medium all-purpose potato, cut into 1/2-inch cubes

Kosher salt

Instructions:

  1. Place the bacon in a medium saucepan over medium heat. Cook until pieces are golden brown and slightly crispy, about 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Set aside.

  2. Add the celery, onion, carrots, paprika and a few grounds black pepper. (If bacon did not render too much fat, add 1 tablespoon olive or vegetable oil.) Cook and stir occasionally with a wooden spoon until vegetables have soften, about 5 minutes. Using a slotted spoon, remove the soften vegetables and place in a bowl.

  3. Adjust heat to medium low and add the butter. Once the butter has melted, sprinkle in the flour. Whisk continuously until a the flour and butter is a golden brown roux, about 2 minutes. Pour in the milk, cream style corn, whole corn kernels, 1 cup water and whisk until combined. Add the cooked vegetables, potatoes and 1/2 teaspoon salt into the saucepan. Cook until potatoes are for fork tender, about 8 minutes. Season to taste with salt and pepper.

  4. Transfer to serving bowl. Sprinkle with additional paprika and top with crispy bacon bits. Enjoy while warm.

Cook’s Note

How to make this vegetarian or vegan?*

If you would like to make this dish vegetarian, just omit the bacon and add more vegetable oil to replace the rendered fat.

If you would like to make this dish vegan, follow vegetarian tip and swap milk for water or vegetable stock.