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Apple-Cheddar-Bacon Corn Chowder
Jon Davies
Print Recipe
Course
Soup
Ingredients
12
strips thick cut bacon
1
onion
diced
4
ribs celery
4
ears roasted corn
scraped from cob
3
Fuji apples
diced
3
tablespoons
fresh thyme
2
quarts
chicken stock
1½
pints
cream
4
large potatoes
medium dice
2
cups
sharp cheddar
shredded
Salt pepper
3
ounces
butter
½
cup
flour
Instructions
In a soup pot, melt the butter. Add bacon and cook until starting to crisp.
Add celery and onions. Sweat them for five minutes.
Add thyme, then dust with flour. Whisk in the stock and bring to a boil.
Reduce to a simmer, and add the apples and potatoes. Simmer for 15 minutes, until tender.
Add the cream and return to a boil. Slowly whisk in the cheese.
Season and add the corn.
Serve garnished with fresh parsley and warm sourdough bread.