I am always looking for good and healthy soup recipes and I found this delicious corn chowder soup on the Better Homes and Garden website. They prepared their soup in a slow cooker, but I prepared mine on the cooktop with my old Le Creuset pot. Other changes I made to the recipe were using nonfat milk, instead of whole milk; reducing the amount of milk from 2 cups to 1 cup; and eliminating the 2 tablespoons of a dry white wine. I used uncured bacon, so there were no additional nitrates other than what is naturally found in celery salt. As always, I tried to use organic ingredients when cost and availability allow. I have to say that I was very pleased my results, a very tasty and light corn chowder!
- 1 tablespoon organic canola oil
- 1 cup finely chopped organic carrots (2 medium)
- ½ cup finely chopped organic celery (1 stalk)
- ½ cup finely chopped onion
- 3 cups peeled and chopped russet potatoes (2 large potatoes), approx. ½ to ¾-inch cubes
- 3 cups organic chicken stock
- 1 bay leaf
- ¾ teaspoon dried thyme, crushed
- ⅛ teaspoon paprika
- 4 cups frozen organic sweet corn
- 1 cup organic nonfat milk
- 3 tablespoons corn starch
- Sea salt
- Freshly ground pepper
- 1 tablespoon chopped fresh thyme + extra sprigs of thyme for garnish (optional)
- 4 slices uncured bacon, crispy cooked and crumbled
- Using a medium-large pot, heat oil over medium heat. Add carrots, celery, and onion and sauté for about 5 minutes, until tender. Stir in potatoes, chicken stock, bay leaf, dried thyme and paprika. Lower heat and simmer for 25 minutes, until potatoes are tender.
- In a small bowl, whisk corn starch and ¼ cup milk, until blended. Set aside.
- Add corn and remaining milk. Simmer for 10 minutes.
- Add corn starch and milk mixture. Simmer for 10 minutes.
- Season with salt and pepper to taste. Stir in fresh thyme.
- Using a potato masher, carefully mash the potatoes, until soup slightly thickens.
- Finally, sprinkle with bacon crumbs and garnish with thyme (optional)