I happen to love corn, and too much corn never hurt anyone. So, when I already had 2 ears corn in my refrigerator, and my sweet neighbor gave me 4 more ears corn, I immediately thought of making corn chowder. I have tried many corn chowder recipes, but this one is my favorite.
Of course, you can omit bacon to make this soup vegetarian. You can also omit mushroom. Though the flavor combinations of all ingredients makes this soup healthy & hearty.
Corn Chowder with Bacon & Mushroom (serve 6)
- 4 ears corn
- 1/2 cup bacon, cut in small pieces
- 1/2 cup white beech mushroom (any type of mushroom is OK, too)
- 2 cups light coconut milk
- 2 cups vegetable broth
- 3 spring thyme
- 1/3 cup olive oil
- 2 cloved garlic, minced
- 2 medium yellow onions, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Herbes de Provence
- 2 cups fresh spinach
Peel and rinse the corn. Boil the water and cook the corn for 6 minutes. Let the corn cool slightly and then cut off the kernels. Do not discard corncobs.
In a medium saucepan, combine the coconut milk vegetable broth, thyme, corncobs, and corn kernels. Bring to a simmer over medium-high heat. Turn the heat off and let it steep for 15-20 minutes. Then discord corncobs and set aside.
In a large pot, heat 3 tablespoons of olive oil. Add onion and salt, and cook until the onion is translucent. Add celery, mushroom and bacon, and cook through. Add garlic and Herbes de Provence. Cook the vegetables over medium heat until soft but not brown. Add more olive oil if needed.
Add coconut milk-corn mixture. Bring the soup to a low simmer and cook for 10 minutes. Add salt and pepper to taste.
Before eating, add fresh spinach in the bowl, and spoon hot soup on top. Serve immediately.
Reference: This recipe is adapted from “Small Plates Sweet Treats” book by Aran Goyoaga