Fresh-Off-the-Cob Corn Chowder - Cooking from Every Day Dorie Cookbook
To maximize time, while the soup was cooking on the stove (potatoes, corn, chicken stock and some sprigs of thyme), we also cooked the bacon in the cast iron. In Dorie's recipe she describes cooking the soup first, and then after blending up the soup (with cobs & stringy herbs discarded) to start on the toppings.
While the rest of the soup simmered away, we multi-tasked! Cooked the bacon, and then the remaining garlic, onion and corn on the cast iron in the remaining bacon fat.
For serving, I scooped the blended soup into bowls then added in some cubed cooked potatoes, the corn topping followed by the bacon. For this bowl, I added in some kale for extra colour and flavour as we had a kale caesar salad to accompany the soup.
Plus, it is a real treat to be able to cook this recipe with fresh corn from Ontario. I'll have to try again when we are back in Alberta to compare.
Hope you enjoyed this recipe and will make it yourself. It's found in page 72 of Dorie Greenspan's Everday Dorie! Even better, I found the recipe on Dorie Greenspan's site.
Also do check out how everyone else from Cook the Book Fridays did on this recipe!