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.
- 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)
- 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.