This has been the Dinosaur’s Wednesday soup special for as long as I can remember. It’s a good, hearty soup that’s perfect for places like Syracuse and Rochester, New York, that are blessed with six months of winter a year—not that folks stop eating Corn & Potato Chowder in the summer. Made with fresh corn, just picked and cut from the cob, this soup takes on a real summer attitude. Best of all, you can make it in less than half an hour any time of the year.
Recipe information
Yield
feeds 6 to 8
Ingredients
Preparation
Step 1
Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook til crisp. Scoop out the bacon and drain on paper towels. Save for later—don’t nibble too much.
Step 2
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook til soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or til the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Step 3
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and ladle it up piping hot.
