When the weather starts to turn chilly in the autumn, my thoughts immediately start turning to soups and chowders. They are the perfect way to put a nutritionally-complete meal on your table with little fuss and bother. You can serve them with a big hunk of crusty bread or a sensible side salad. Either way, they will warm the cockles of your heart.

This chowder has a lot of taste, due to the seasonings, bacon and cheese. If you want to ensure that it cooks as quickly as possible, stick to a small, ¼-inch dice on your veggies. This should keep your total prep and cook time under 45 minutes. You couldn’t ask for a richer, thicker, cheesier or more hearty meal.

 

INGREDIENTS

12 ounces (¾ lb.) bacon, diced small

2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)

1 cup carrots, peeled and diced small (about 2 large carrots)

1 cup celery, diced small (about 2 stalks)

4 garlic cloves, finely minced

¼ cup all-purpose flour

32 ounces (4 cups) low-sodium chicken broth

4 cups milk, or as needed (I use Silk Unsweetened Cashew milk)

2½ cups Russet potatoes, peeled and diced into ¼-inch cubes (about 2 extra-large potatoes)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt, or to taste

1 teaspoon pepper, or to taste

Pinch cayenne pepper, optional and to taste

2 cups corn (I used frozen and added it straight from the freezer)

8 ounces extra-sharp cheddar cheese

1/3 cup fresh flat-leaf parsley leaves, finely chopped

 

INSTRUCTIONS

To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.

Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes. Add the flour and whisk constantly until lightly browned, about 1 minute. Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil.

Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels. After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.

Reduce the heat to low, add most of the bacon bits (reserve about ¼ cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined. Add the parsley and stir to combine.

Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately. Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’.

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Quick Tip:  For the best taste, buy your cheese in blocks and grate it with a box grater or mandolin grater blade. Not only will this ensure a fresher taste than buying pre-grated cheese in bags, but it will also melt much more easily, producing a creamier texture.

Recipe and image courtesy of Averie at Averie Cooks