Corn Chowder in Emberfell

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

  • Servings: 6-8
  • Difficulty: easy
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For the tastiest chowder, grab some corn from your local farm stand.


  • 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)


  1. Carefully slice kernels from the cobs and set aside.
  2. Cook bacon over medium heat until crisp in a large pot. Remove from the pot and drain. Crumble.
  3. Add onions, carrots, and celery to the bacon grease. Cook over medium heat until soft. Add flour and cook approximately 1 minute, stirring frequently.
  4. Add broth, whisking constantly. Increase heat to medium high. Add corn kernels, potatoes, thyme, salt, and pepper. Bring to boil.
  5. Reduce heat. Simmer for 15-20 minutes, stirring occasionally, until potatoes are tender.
  6. Use an immersion blender to blend soup to your desired smoothness. You could also use a blender, but be careful! It’s hot!
  7. Add heavy cream and sir well.
  8. Serve with a sprinkling of bacon and chives.

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