Raccoon and Lobster

I really love this corn chowder but haven’t posted the recipe until now because I couldn’t get a decent picture of the results to save my life. My hard drive is filled with failed attempts dating back to June but I cannot in good conscience hide this recipe any longer. Not after subsisting solely on chowder all day. So do me a favor when you see the pictures and give me the benefit of the doubt, you won’t regret it.

I use Trader Joe’s canned whole kernel sweet corn which is as sweet and crisp as advertised. You can also use fresh or frozen corn, just remember that the better the corn, the better the chowder.

Corn Chowder with Cheddar and Bacon
Makes about 6 cups

3 cups of corn kernels
1 medium yellow onion, chopped
1 sweet red pepper, chopped
1 tablespoon vegetable oil
14 oz beef broth
1 large potato or equivalent, cubed. I like baby dutch yellows.
1 cup milk
1 tablespoon all purpose flour
1 tablespoon butter
salt and pepper
3-4 slices of bacon, cooked and chopped into pieces
½ cup grated cheddar cheese

In a large saucepan, cook the onion and sweet pepper in vegetable oil over medium heat. When the vegetables are tender but not caramelized, add the broth and potatoes. Bring to a boil and then reduce heat to a gentle simmer. Cover and let cook for 10 minutes. Stir in the corn and cook uncovered until the potatoes and corn are tender, about another 10 minutes.

In a small pan on low heat, make a roux by heating the butter until melted and whisking in the flour. Continue stirring until the flour is completely incorporated and the mixture begins to turn blond, about 1-2 minutes. Slowly add in the milk, stirring until all lumps are gone and the mixture begins to thicken. Pour milk mixture into the corn mixture and continue stirring until the chowder is thick enough to coat a spoon and hold a line.

Add the bacon. Stir in cheddar cheese. Add salt to taste and plenty of fresh ground pepper.