Every year, my mom and I freeze corn. Our main reason for doing this is so we have fresh corn for the holidays. It is so nice to have that fresh taste of summer when the weather is cold – A simple pleasure that has become a Holiday tradition! We blanch the corn and then cut it from the cob and freeze it (two cups per bag). I sometimes add Shrimp or Lobster to this Chowder but since I didn’t have any on hand, I decided to make the Original Recipe.
Here is what you need:
8 ounces bacon, chopped (Hold some bacon to garnish the soup)
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
1 Green Bell Pepper
1 Red Bell Pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 cup corn starch
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 cups chicken stock
4 cups medium-diced white boiling potatoes, unpeeled
10 cups fresh corn kernels (this can be Frozen Corn from the Grocer)
1 Can Creamed Corn
2 Cups Half and Half
1 ½ cups Cheddar Jack Cheese
1 ½ cups Shrimp or lobster diced (optional)
Let’s get started! In a large stockpot over medium –high heat, cook the bacon and oil until the bacon is crisp (about 5 minutes).
Remove the bacon with a slotted spoon and set aside. Reduce the heat to medium, add the onions, peppers and butter to the bacon fat, and cook until the onions are translucent (about 10 minutes). Stir in the corn starch, Salt, pepper and cook for an additional 3 minutes.
Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes or until the potatoes are tender.
Add the fresh corn (That you have cut from the cob) and one the Creamed.
Add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Enjoy!