This chowder is another great tribute to the grain harvest and a wonderful addition to your Lughnasa table. Lauragreen's own recipe provides warm smoky flavors and a hearty meal. You'll also love it in the cooler months.
Smoky Corn Chowder
Makes about 6-7 cups
6 slices hickory smoked bacon, diced
1 large baking potato, peeled and diced (about 1 ½ c)
3 ears fresh corn, removed from ears (about 2 c kernels)
1 T. fresh or 2 t. dried parsley
3 c chicken broth/stock
2 t. salt
1 c each diced celery and onion
¼ c all purpose flour
1 T smoked paprika
½ t. black pepper
2 c whole milk
2 T. butter
- Place potatoes, corn, parsley, salt and broth in a 2 quart saucepan. Scrape creamy juice from corn cobs into pot as well. Cook over medium high heat until potatoes are tender.
- Cook diced bacon in large Dutch oven or soup pot until crisp. Remove to paper towels with a slotted spoon, leaving drippings in pot.
- Add butter, onion and celery and saute’ on medium heat until vegetables are tender.
- Stir in smoked paprika and black pepper and cook 2 minutes, stirring.
- Add flour and stir to incorporate into fat and vegetables until no flour is visible.
- Cook, stirring about 5 minutes to eliminate the raw flour taste.
- Add cooked potato mixture and stir well to combine and break up any lumps.
- Add milk and reserved bacon.
- Simmer 20-30 minutes to meld flavors and thicken.
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