Now that autumn is really here in Colorado, I’m back in the kitchen craving comfort food like soul-soothing soups. This rich chowder is one of my favorite recipes, especially during this time of year when some of the markets still carry fresh sweet corn.
The soup starts with bacon, which is cooked until crispy; chopped onion is then sauteed in the bacon drippings until tender and golden brown. After simmering the corn and onion in chicken stock enlivened with a splash of beer, half of the mixture is pureed and returned to the pot. Grated Monterey Jack cheese and cream are stirred in, and the soup is gently heated and topped with crispy bacon. You will love this combination!
This recipe is from my newest book, Bacon Beans and Beer (Gibbs Smith, Publisher), with 65 comfort food recipes that are perfect for tailgating and autumn gatherings. The book is illustrated with beautiful photos like the one above by Susan Barnson Hayward.
If you hurry, you could win one of 20 free copies of this new cookbook, thanks to Gibbs Smith. Enter here at Goodreads before midnight on October 10, 2018.
Here’s the easy recipe:
Corn, Jack, Bacon and Beer Chowder
6 strips bacon, diced
1 large onion, chopped
4 cups fresh corn kernels (or thawed frozen corn or drained canned corn)
3 1/2 cups chicken stock or broth
1/2 cup light-bodied regular or nonalcoholic beer
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup grated Monterey Jack cheese
1 cup heavy cream
Dash hot pepper sauce
In a large pot, cook the bacon over medium-high heat until crisp. Transfer bacon to paper towels to drain; reserve. Add the onion to the drippings and cook, stirring often, until translucent, about 4 minutes. Add the corn and cook 4 minutes more, stirring occasionally. Add the stock, beer, salt, and pepper and heat until almost boiling. Reduce heat to low and simmer for 15 minutes.
Ladle half of the soup into a food processor or blender and puree. Return blended mixture to the pot over low heat. Add the cheese a little at a time, stirring after each addition until completely melted. Slowly pour in the cream. Heat for a few more minutes, add the pepper sauce, and taste to adjust seasoning.
Ladle the soup into bowls and sprinkle bacon over top, to serve. Makes 6 servings
If you like the corn and bacon combination, you might also enjoy Fried Sweet Corn with Bacon.