Tradition begs for corn chowder to be made at this time of the year when corn is at it’s peak in my neck of the woods! I love to curl up with a bowl of creamy, sweet soup and dream of fall being right around the bend.
Corn chowder not only highlights the freshest, sweetest corn but signifies the home stretch before the seasons change and fall is upon us. A fact I’m not particularly sad about and fully ready to embrace!
I am already anticipating all the soups yet to come, the fall pies waiting to be made and pumpkins! Bring on the pumpkins.
Fresh corn really doesn’t ask for much. Just a few ingredients make it shine. I used copious amounts of thyme to spice it up, salty bacon to counteract the natural sweetness and half & half for a milky richness.
I also recommend throwing a few of the stripped cobs right into the soup pot to give it more flavor. And I like lots of fresh black pepper to add a sharp and savory “bite” to the chowder.
And did I mention the potatoes? Just a few for the starch it adds, helping to thicken the soup and further the creaminess.