What's for dinner? Corn Chowder 玉米濃湯

Summer is corn season. The local grocery store had some sweet white corn on sale this week so I decided to make a corn chowder.

First crisp some pieces of bacon. Save half for soup topping
and half to go into the soup. Save the bacon fat as well.

Sauté some chopped onions and garlic in the bacon fat.

Get a pot of chicken stock going, boiled.

Fresh corn washed and drained.

After saute the onion until clear, put in the corn and saute some more.

About 8 minutes later, slowly add in about a 1/2 cup of flour.
Coat well. It will be the thickening agent in the soup.

Add everything and half of the bacon pieces into the chicken stock and simmer for 2 hours.
Then half hour before ready to serve, put in some diced potato. Then season with salt, white pepper.
Finish it off with about 1/2 cup of heavy cream.

bon appetit~

Just as a side note, soup usually tastes better the next day. It will get slightly saltier as well. So I don't usually salt too much in case it gets too salty as it sits. Serve with some french bread or just eat it as is, it's a hearty and delicious meal.