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Summer Corn Chowder

Ingredients

  • 2 tbsp fat--olive oil, bacon grease, butter, or a combo--up to you
  • 1 large onion, finely diced
  • 2 large carrots, scrubbed and finely diced
  • 1 stalk celery, finely diced
  • 1 small red bell pepper, cored, seeded, and finely diced
  • 1 quart chicken stock
  • 1/4 lb chopped ham, optional
  • 2 medium russet potatoes, peeled and in ½ inch dice
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1/4 tsp cayenne, optional
  • Kernels cut from 8-10 ears of fresh sweet white corn (approx. 4-5 cups)
  • 1 cup heavy cream
  • Good garnishes:  fresh snipped chives, sliced scallions, crumbled bacon, sliced jalapenos, etc . . .

Instructions

  • In a soup pot, sauté onion, carrot, celery, and bell pepper in fat over medium low heat until vegetables are wilted and onions are translucent.  Stir in flour.  Cook, stirring, for a couple of minutes.  Pour in the chicken stock, stirring well to get up anything stuck to the bottom of the pot. 
  • Raise the heat to medium high and add the ham, potatoes, salt, pepper, and cayenne if using.  Bring to a boil and turn heat to low.  Simmer until a small knife easily pierces the potatoes all the way through.  Using a hand held potato masher or a big wooden spoon, break up the potatoes a bit.
  • Add the corn and simmer another 10 minutes.  Stir in the cream and adjust seasoning.  Serve hot, garnished as you like.