When I was a child, we didn't really eat corn chowder. Probably because my mom thought we wouldn't like it (and to be honest, it wouldn't have been my favourite soup-like option). I remember eating it at my grandparents' though, and while I dutifully ate my whole bowl, I remember my younger cousin from Ontario loving it. I can still picture her with her little blonde head, sitting at the card table that was set up in the kitchen for the kids to eat at, happily consuming a big bowl of it while we wondered whether or not we liked it.
I love corn chowder now though, and with corn on sale last week at Sobeys, I made a batch with our leftovers. I based the recipe on this one, but made a few changes to it to suit our tastes a little better!
2 tbsp butter
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tsp (or so) summer savoury (the original recipe calls for thyme leaves from 6 sprigs)
1/4 cup all-purpose flour
6 cups vegetable stock, or chicken stock (I used both)
2 cups whole milk
2 potatoes, diced
Kernels from 6 ears of corn
6-8 slices bacon, fried till crisp and crumbled
1 cup shredded cheddar cheese (I used marble)
salt and freshly ground pepper
1/4 cup chopped fresh parsley or a tbsp or so dried
Heat the butter and olive oil in a soup pot over medium heat. Add the onion, garlic, and summer savoury and cook until the veggies are nice and soft, about 8-10 minutes. Add the flour and stir well. Pour in the stock and bring to a boil, stirring constantly until the mixture thickens and taking care to prevent lumps from forming. Add potatoes and boil hard for 8 minutes or so, until the potatoes are soft and start to break down. Add the corn kernels and milk (mine were already cooked, you could put them in earlier if you were cutting them off raw cobs), and simmer a little longer (try not to return to a boil as you don't want your milk to separate). Before serving, stir in the cheese, bacon bits, parsley, salt and pepper, and a little drizzle of olive oil. Ladle into bowls and serve with some crusty bread.