Heading into the Fall months is the best time of year for me. Clothes feel better, it’s not as stupid hot out there, and you can start to get at making some amazing soups, stews, sauces, and chili’s. This is one of my favorite soups to make this time of year, and in fact, I think I’m going to throw a pot of this together tonight for me and the missus. Ya need to watch’r as she cooks off the bacon so you don’t burn it, but once that process is complete, it’s smooth sailing to yummy land. Get the 35% cream; do it, it won’t kill ya this time, I promise. p.s. make some homemade biscuits to go with it as well. That shit is fantastic. – FATS
3 Cups Corn
6 Ounces Slab Bacon, diced into 1/4 inch cubes
1 Large Sweet Onion (such as Vidalia), diced small
1 Large Leek, cleaned thoroughly and sliced thinly into half-moons
1/4 Cup Red Bell Pepper, diced small
1 Pound Yukon Potatoes, peeled and diced small
2 Tablespoons Butter, unsalted
2 Tablespoons Fresh Thyme
1 Teaspoon Ground Cumin
4 Cups Chicken Stock
2 Teaspoons Cornstarch dissolved in 2 Tablespoons Water
1 Cup Heavy Cream
Salt and Pepper, to taste
Heat a 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
Add the butter, onion, leeks, bell pepper, thyme, and cumin and saute, stirring occasionally until the onion and bell pepper are soft.
Add the corn, potatoes, and stock. Bring to a boil and cook for about 10 minutes until the potatoes are soft. Use a spoon to mash some of the potatoes and corn against the side of the pot. Reduce the heat to medium and stir in the slurry of cornstarch and water. Return to boil and cook until the chowder thickens slightly.
Remove from heat and season with salt and pepper. Stir in the heavy cream just before serving.