I truly struck gold in the friend department. I have been friends with the same set of women since we were in elementary school and we call ourselves "The Sisterhood". We keep in touch via phone calls and texting but, due to busy work schedules and geographical distance, we don't always get to see one another as much as we want. Lucky for us, the past two summers have included a beach trip, where we spend countless hours talking, swimming in the ocean, and cooking/eating. This trip also always includes an outing to a beach hut for chowder.
Here we are last summer at the beach, how cute are we?
This summer, due to COVID-19 a beach trip/sisterhood trip did not happen. Instead we meet weekly on zoom and talk about everything from cats and food to politics and my upcoming wedding. I look forward to these "Sisterhood Zoom Chats" all week. Of course, its no replacement for being all together at the beach, but its a solid substitute. All that is missing is ocean waves and chowder!
I always find it a little funny that chowder is a beach food. Its a hot, thick soup! Something about it doesn't automatically scream beach to me. Maybe its the seafood component? The seafood is always fresh at the beach so we might as well put it in soup? I don't get it, but I certainly enjoy it every year. This year my craving for chowder kicked in and I knew that if I wanted to satisfy it, I was going to have to throw on my apron and make it myself.
Once my apron was on, I decided that corn chowder was the way to go. I love the sea food chowder I get at the beach, but I was not about to start messing around with clams in my kitchen. I've never even purchased clams/ cooked them myself before. So corn it was. During the recipe development and research process, I noted that many chowders can be heavy and thick. Which does lead to some delicious chowder, but then also leads to me feeling bloated. Again, why is this a beach food?
So for my recipe, I decided a lightened up corn chowder would be the ideal way to satisfy my chowder craving. The end result became a warm, comforting, and non bloat inducing bowl of corn chowder. It instantly brought me back to summer beach trips! While there are many light ingredients in the soup, the flavor certainly isn't light. This soup is packed with flavor, thanks to a nice pinch on turmeric and a few strips of bacon! You will not be disappointed with this soup and if you can fry bacon, chop onions, and read this recipe, you can make this soup.
6 slices center cut bacon
1/2 cup onions, diced
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1 tsp turmeric
4 cups low sodium chicken broth
1 1/2 cups russet potato, peeled and diced into one inch cubes
4 cups corn kernels
1 cup 1% milk
1 cup reduced fat cheddar cheese
1. In a large soup pot, fry bacon until crispy, chop and set aside. They will be added back into the soup later.
2. Keep the bacon grease in the soup pot and add onions to it. Cook until translucent, about 5 to 10 minutes.
3. Once onions are translucent, add flour, salt, pepper, and turmeric to onions and stir until well coated. Warning, this will make the onions super yellow/ grainy and they will not look appetizing at all. This is normal and will go away in a minute.
4. Add chicken broth and potatoes. Bring the soup to a boil and then simmer uncovered for 15 minutes, until the potatoes are tender. If your soup mixture looks too thick at this point, you can add a cup of warm water to thin it out.
5. Pour corn kernels into the soup and stir gently. Add milk slowly, followed by the cheese and stir until the cheese melts into the soup.
6. Add the chopped bacon and stir. Let soup sit uncovered on a low flame for 3-5 minutes.
7. Ladle soup into bowls and serve. Enjoy!