Corn Chowder

Serves 8 to 10

We like to make up big batches of this homey chowder when the local sweet corn is at its peak. Do not toss out those corn cobs; they make a fabulous stock that gives this soup its wonderful corn-y flavor.

INGREDIENTS

Appetite for Change Michelle Horovitz

• 4 ounces bacon

• 1 large onion, chopped

• 1 stalk celery, chopped

• 1⁄4 cup all-purpose flour

• 2 medium potatoes, peeled and diced

• 1 pint chicken stock

• 1 bay leaf

• Corn cobs (optional)

• 1 pint whole milk

• 4 to 5 ears fresh sweet corn, shucked, with kernels cut from the cob, about 3 cups corn

• Salt and freshly ground black pepper, to taste

• Chopped parsley for garnish

DIRECTIONS

In a large deep saucepan set over medium heat, sauté the bacon until crisp. Remove and drain on paper towels. When cool, crumble the bacon and set aside. Remove all but 2 tablespoons of bacon fat from the pan. Add the onion and celery to the pan and sauté until soft, about 5 minutes. Sprinkle with the flour and cook, stirring, for about 3 to 4 minutes. Add the potatoes, stock, bay leaf, and corn cobs and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are soft, about 20 minutes. Remove the corn cobs, add the milk, and warm the soup over low heat. Add the corn kernels and season to taste with salt and pepper. Serve garnished with the bacon and parsley.

Corn Chowder recipe by Michelle Horovitz from Appetite for Change: Soulful Recipes from a North Minneapolis Kitchen by Appetite for Change. Published by the University of Minnesota Press. Copyright 2024 by Appetite for Change, Inc. Used by permission.

Photograph by Ashley Moyna Schwickert of Studio Moyna < www.studiomoyna.com>. Used by permission.