A Fall Chowda to Warm You Up

We’re talking Chowda, baby! Corn chowder with cheddar cheese, bacon, scallions, carrots, potatoes and more.

Fall is officially upon us so it’s time to bring out the soup and stew recipes yet again. For me, fall and winter soups and stews are right at the top of my list of favorite things to cook. Why? There’s just something very satisfying about a simmering pot of homemade soup or stew bubbling on the stove ready to feed the whole family.

Every time I’m in the mood to make a big pot of soup, I reach for the same cookbook over and over again: The New England Soup Factory Cookbook. Marjorie Druker is, in my opinion, the Queen of Soups! I’ve tried so many of her amazing recipes and she never, ever disappoints! 

Another great thing about this recipe? Ten to 12 servings! This means enough for dinner one night and again the next night, too. Maybe grab a to-go container and fill it up for lunch the next day. Not to mention, if you can’t all sit down to eat dinner at one time, you can keep it warm on the stove to make it easy on you dinner in shifts. 

Serve this hearty corn chowder with a loaf of bread (Dedham Farmers Market has a huge variety as does Panera Bread!) and you’ve got yourself a warm, delicious meal! If you’re a vegetarian, it would be simple to omit the bacon and in its place sauté the veggies in a few tablespoons of olive oil instead of the bacon fat.   

CHEDDAR-CORN CHOWDER WITH BACON AND SCALLIONS

From New England Soup Factory Cookbook

Ingredients:

1 pound uncooked bacon, diced
1 large Spanish onion, peeled and diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
5 medium red bliss potatoes, diced into 3/4-inch cubes
6 cups chicken stock
1/4 teaspoon ground cayenne pepper
2 teaspoons ground coriander
2 cans (16 ounces each) whole kernel corn, drained
2 cans (16 ounces each) creamed corn
1 pound (16 ounces) sharp cheddar cheese, grated
2 cups heavy cream
4 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper (to taste)
2 bunches scallions, sliced

Directions:

Heat a stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain.

Discard all but 2 tablespoons of the bacon drippings. Add the onion, carrots, celery, and garlic to the drippings and saute for 5 minutes.

Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes.

Add the whole kernel corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes.

Season with the Worcestershire sauce, salt and pepper. Stir in the scallions and crispy bacon pieces.

Make 10-12 servings