The change in the weather here in New York means were turning to some of our favorite hearty fall dishes. This soup, which makes the most of the season by using fresh corn and vegetables, is one of our seasonal faves. Bacon adds salty smokiness, and makes for a delicious and filling fall soup.
This is an incredibly versatile recipe. Feel free to swap in your familys favorite veggies, or sub in frozen corn in place of fresh.
Hearty Fall Corn Chowder with Bacon
6 strips bacon
2 white onions, sliced thin1 parsnip, peeled and diced4 large carrots, peeled and diced
4 stalks celery, diced
4 cobs of corn, kernels cut off the cobs
2 cups chicken broth
1 2 cups water
1 tablespoon fresh tarragon or thyme leaves
salt to taste
fresh ground pepper to taste
In a large stock pot or dutch oven, saute the bacon for about 5 minutes. Remove cooked bacon and place on a paper towel to cool.
Pour off all but 3 tablespoons of the bacon grease. Add the onions and saute over medium-high heat until translucent. Add the prepared parsnip, celery, and carrot. Saute for 10 minutes, or until edges are browned. Add the corn kernels and saute for 5 minutes longer. Crumble in the cooled bacon, stir, and pour in the chicken stock. Simmer for 15 minutes, or until the parsnips and carrots are tender.
Before serving, use an immersion blender, blender, or food processor to blend half of the soup into a course puree (I like tocoarsely blend half of the soup, so its creamy but still has some texture). If mixture is too thick, add 1 2 cups water to thin to desired consistency. Check salt and pepper levels, and adjust as needed.
Serve with a sprig of fresh tarragon and a twist of fresh ground pepper.
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