I made this recipe right when corn started showing up at the markets in California on a Sunday that was a blessedly cool 70 degrees. Today was a similar Sunday, but I didn't make any chowder since I had plenty of leftover Chicken Tikka Masala in the fridge.
I've never been a chowder kind of gal, but this soup is absolutely incredible. The cream gives it a thick richness, the potatoes give it texture and body, and the corn gives it the perfect sweetness. It may be lacking umami, but it's got everything else.
Use a hand/immersion blender to blend until smooth. This isn't a required step, but I like my soups creamy and without lumps (other than the bacon). You could also use a regular blender for this process, but you must allow the mixture to cool a bit before blending and you would have to work in shifts.
Add one last drizzle of olive oil to the soup before serving.
One night I used grated cheese and bacon to top this soup. I'm crazy like that. John and I were licking our bowls after eating this two nights in a row. It is that good. I have a stash stored away in the freezer too - perhaps I'll save it for when the weather actually is cold. I don't think I'll be able to wait that long though.
Adapted from Tyler Florence
2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
4 garlic cloves, minced or pressed
Leaves of 4 sprigs of fresh thyme
1/4 cup flour
4 cups chicken or vegetable stock
2 cups heavy cream
2 large Yukon gold potatoes, peeled and diced
Kernels of 5 ears of corn
Freshly ground pepper
4 slices of bacon for garnish
In a large dutch oven heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once hot, add in 1 diced onion. Just before the onion is almost done cooking (about 7 minutes in), add in 4 cloves of minced garlic and the leaves of 4 sprigs of fresh thyme. Cook another two minutes until everything has softened. Add in 1/4 cup flour and toss to coat, cooking another minute. Pour in 4 cups of chicken or vegetable stock and bring to a boil. Pour in 2 cups of heavy cream and 2 peeled and diced Yukon potatoes. Bring to a hard boil and cook for 7 minutes until the potatoes are fully cooked and breaking down. Add the kernels in from 5 ears of corn. Season with lots of kosher salt and freshly ground pepper. Cook for 10-12 minutes, until the corn is softened. Meanwhile, cook 4 slices of bacon in the oven on a baking sheet at 400 degrees for 10-12 minutes - until crispy. Remove to a paper towel to drain. Use a hand/immersion blender and blend in the pot until the soup is smooth. Chop the bacon into small slices. Splash a small drizzle of olive oil into the soup and stir. Serve the soup with a garnish of bacon (and shredded cheese if you're wild) on top.