Corn Chowder with Bacon and Cheddar

The key to this delicious chowder is fresh, sweet white corn. Not only is the corn tasty, but the leftover cobs are simmered in the stock to give the chowder even more flavor. (And remember to shuck the corn carefully, so you'll have nice husks to make corn husk dolls!)

This is the best corn chowder that I have ever tasted, and it makes the perfect pot of soup for autumn! This chowder tastes even better the next day, so it's great for entertaining, because you can prepare it the day before your guests arrive and simply reheat it before serving.

Here's what you need:

6 cobs of sweet, white corn
5 cups chicken stock
2 cups half and half
8 slices bacon, chopped
1 sweet white onion, diced
2 scallions, chopped
1 carrot, diced
1 celery stalk, diced
2 Yukon gold potatoes, peeled and diced
1/4 cup flour
1 tsp dried thyme (or 1 tbsp fresh)
2 tbsp fresh dill
1 cup cheddar cheese, shredded
dash turmeric 
dash nutmeg
salt and pepper


Here's what you do:

To prepare the corn: Hold corn upright in a large pot or other container to catch the corn kernels, and with a sharp knife, carefully slice down to cut the corn from the cobs. Save the cobs, because you will use those to flavor the stock!

1. In a large stock pot, saute 8 slices of chopped bacon until crisp, around 5-6 minutes.

2.  Meanwhile, in another pot, bring 5 cups chicken stock to a boil along with the leftover cobs. Cover and simmer at least 10 minutes. Simmering the cobs in the stock will add wonderful corn flavor to the stock.

3. Once you've removed and reserved the bacon from the pot, to the bacon drippings, add the onion, carrot, celery, scallion, and dried or fresh thyme. Saute until veggies begin to soften.

4. Once the veggies are soft, add flour, and stir to coat veggies thoroughly.

5. Pour in the stock (with cobs removed) and the half and half. 

6. Add potatoes. Bring to a hard boil, and let boil for a few minutes until potatoes soften.

7. Add corn to the pot, fresh dill, a dash turmeric, and a dash nutmeg. Season with salt and pepper.

8. Simmer for 10-12 minutes until corn is cooked. It will still have a bit of crunch.

9. Add reserved bacon and shredded cheese (if making the soup ahead, wait to add cheese when you reheat the soup).

10. Taste for seasoning, and garnish with more fresh dill if desired.

Serve with homemade bread and salad for a filling lunch!