A must for the fall season when corn is abundant. This creamy and decadent soup is easy to make and just plain delicious. Hearty enough to serve as a main dish, your family will ask for this chowder again and again.
3 boiled ears corn
2 tablespoons butter
1 onion, chopped
5 slices bacon, roughly chopped
1/4 cup flour
4 cups chicken stock
1 cup 35% cream
1/2 cup 2% milk
1 cup Monterey Jack cheese
1/2 cup Asiago cheese
Kosher salt to taste
Thin cheese slices for garnish
Bring 6 cups water to a boil and, once boiling, turn off the heat and add the corn. Cover the corn and let it rest for 10 minutes in the boiling water. After 10 minutes, remove the corn from the water and slice off the kernels.
Melt the butter in a pot on medium heat and add the bacon. Cook until it gets crisp around the edges (approximately 10 to 12 minutes). Add the onion and cook until it gets translucent (approximately 3 minutes). Add the corn kernels and cook for an additional minute. Sprinkle the flour evenly over the top and toss to combine. Pour in the chicken stock and allow the mixture to thicken. Keep stirring continuously to avoid clumping. Once the soup starts to thicken, reduce the heat to low and stir in the cream and milk. Continue to simmer for about 15 minutes or until the soup is thickened. Stir in the cheeses until they melt and add salt to taste.
Serve soup warm. Garnish with thin slices of cheese (cheddar works well as the colour stands out). Makes 4 to 6 servings.
Note: You can add pan fried shrimp to this recipe for a shrimp and corn chowder.