The people of Emberfall in Brigid Kemmerer’s A Curse So Dark and Lonely, have a serious sweet tooth if their dishes are any indication. In other words, they’re my people.
While there’s not added sugar in this recipe, the corn and carrots lend a lovely natural sweetness. The potato gives this soup a heartiness that makes it a perfect summer meal.
“Soup bubbles in a huge cauldron, a roasted corn chowder the cook would have served with the evening meal.”
A Curse so Dark and Lonely, pg 114
Hearty Corn Chowder
For the tastiest chowder, grab some corn from your local farm stand.
Ingredients
- 3 slices of thick cut bacon
- 1 medium sweet onion, diced
- 1/4 cup all-purpose flour
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 cups chicken broth (vegetable broth or water may be used)
- 8 ears of yellow corn, roasted and shucked (frozen roasted corn may be used)
- 1 lb Yukon gold potatoes, cut in 1 inch cubes
- 1/4 tsp dried thyme
- 1 cup heavy cream
- salt and pepper to taste
- Chives (optional, for garnish)
Directions
- Carefully slice kernels from the cobs and set aside.
- Cook bacon over medium heat until crisp in a large pot. Remove from the pot and drain. Crumble.
- Add onions, carrots, and celery to the bacon grease. Cook over medium heat until soft. Add flour and cook approximately 1 minute, stirring frequently.
- Add broth, whisking constantly. Increase heat to medium high. Add corn kernels, potatoes, thyme, salt, and pepper. Bring to boil.
- Reduce heat. Simmer for 15-20 minutes, stirring occasionally, until potatoes are tender.
- Use an immersion blender to blend soup to your desired smoothness. You could also use a blender, but be careful! It’s hot!
- Add heavy cream and sir well.
- Serve with a sprinkling of bacon and chives.
